Best Gingered Strawberry Tart Recipes

STRAWBERRY TART

Steps:

• Preheat oven to 450°. Unroll crust and press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack. , Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer. , Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove sides of pan before serving.

RUSTIC GINGER PLUM TART

Steps:

• For the dough: Combine the flour, salt and butter in a large bowl. Using a bench scraper or pastry cutter, cut the butter into the flour until the butter is pea-sized. Slowly add the ice water, folding it into the flour until a dough comes together, being mindful not to overwork it. (If the dough is too dry, add another tablespoon of ice water at a time.) Turn the dough out onto a lightly floured work surface and form it into a disk. Wrap it in plastic and refrigerate for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• On a lightly floured work surface, roll the dough out into a 1/8-inch-thick circle. Then roll it up onto the rolling pin and gently lay it out on a parchment-lined baking sheet.
• For the filling: In the center of the rolled out dough, add the plums and sprinkle them with the brown sugar, ginger, vanilla, lemon juice, salt, flour and butter. Fold the edges of the dough over to create a rough border; it doesn¿t have to be perfect, just good enough to form a wall. Brush the edges with milk and sprinkle with turbinado sugar.
• Bake until the filling is bubbling and thickened, and the crust is golden brown, 45 minutes. Cool slightly before serving.

BERRY TART WITH GINGER CREAM

Steps:

• Prepare and bake pastry in 4 quadrants:
• Stir together yolks and 2 tablespoons water for egg wash. Put a baking sheet in freezer.
• Unfold 1 pastry sheet on a 12-inch square of parchment and brush all over with egg wash. Prick entire surface evenly with a fork.
• Unfold a second pastry sheet on a cutting board and cut out a 1 1/4-inch-wide right-angle strip along 2 adjacent edges with a sharp small knife, reserving remaining square for another use. Place right angle on 1 corner on top of 2 adjacent edges of pricked pastry to form first quadrant of tart. Transfer pastry on parchment to baking sheet in freezer and chill until firm, about 10 minutes.
• Transfer pastry on parchment from freezer to cutting board and trim a 1/4-inch-wide strip from all 4 edges using tip of small knife and a ruler and cutting all the way through pastry. Make 1/4-inch-long vertical cuts through double layers of edge about 1/2 inch apart (to help sides rise evenly).
• Return pastry on parchment to baking sheet in freezer and chill until firm but not solid, about 10 minutes more.
• Preheat oven to 450°F and heat another baking sheet on lowest rack in oven until hot, about 2 minutes.
• Remove baking sheet from oven and transfer pastry on parchment from freezer to hot sheet. Bake pastry on lowest rack of oven until puffed and deep golden brown (a little darker than usual so double edges are cooked through), 14 to 16 minutes. Transfer pastry on parchment to a rack to cool.
• Repeat procedure with remaining 3 packages puff pastry to make remaining 3 quadrants of tart.
• Make ginger cream:
• Blend cream cheese and granulated sugar in a food processor until sugar is dissolved and mixture is smooth. Add ginger and pulse until finely chopped and mixture is combined well.
• Prepare fruit and assemble tart:
• If very puffed, gently flatten inner parts of pastry (single layer) slightly with your palm. Fit quadrants together on flat board to form a giant square tart shell, trimming inside edges of each quadrant slightly with a serrated knife to help quadrants fit together smoothly. "Glue" inner edges together with a little ginger cream, then spread remaining ginger cream evenly over tart, leaving double edges as a border.
• Arrange strawberries in a decorative pattern over cream. Bring jelly to a boil with remaining 2 tablespoons water, whisking until smooth, then simmer glaze 1 minute. Toss three fourths of glaze with blueberries in a large bowl and spoon blueberries onto tart to cover cream between strawberries, mounding slightly. Brush strawberries with remaining glaze.

STRAWBERRY TARTS

Steps:

• Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
• Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.