strawberry tart
A few times a year, I fall in love with tarts all over again, and not only because Alex thinks that “fluted removable bottom tart pan” is the best name given to any kitchen tool, ever, but because there are few things not made tastier when rendered wide and shallow, in a flower-like shell. In the winter, I gush over slices of , on a plate billowing with lightly-dressed greens, or a deep, rich, hard-to-forget but in the summer, its fresh fruit or bust.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pastry | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 fully baked 9-inch (24-cm) tart shell made from
- Pastry cream (recipe below)
- 3 to 4 cups fresh strawberries, hulled
- 1 1/4 cups (300 grams) whole milk
- 1/2 moist, plump vanilla bean, split and scraped or 1 teaspoon vanilla extract
- 3 large egg yolks
- 1/2 cup (100 grams) sugar
- 3 tablespoons (30 grams) cornstarch
- 3 tablespoons unsalted butter, at room temperature