Delicious Strawberry Tart in Simple Steps | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Roll out the pastry dough on a floured surface. Handle it gently, as it is fragile.
2. Grease the inside of the tart mould with butter.
3. Transfer the rolled dough into the mould, covering the base and sides. Patch any gaps with leftover dough.
4. Chill the tart shell in the fridge for 30 minutes.
5. Preheat the oven to 400°F (204°C).
6. Prick the base with a fork. Line with parchment and fill with rice for blind baking. Bake for 30 minutes.
7. Remove the rice and parchment. Brush the inside of the shell with a mixture of egg white and a little sugar. Bake 5–10 minutes more until golden brown. Let cool completely.
8. Whisk the cornstarch and sugar in a small saucepan. Add the apple juice and lemon juice if using. Cook over medium heat, stirring constantly, until thick and translucent. Remove from heat and let cool.
9. Spread the pastry cream evenly over the cooled tart shell.
10. Arrange the sliced strawberries over the cream, covering the whole surface. Brush the cooled glaze over the strawberries for a shiny finish. Garnish with mint if using.
11. Refrigerate for at least 1–2 hours before serving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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