Strawberry season is in full swing here in the Pacific Northwest. We have had a cool spring and summer temperatures are average so strawberries are large and sugar sweet. I have several berry recipes that my family loves and I tend to make them over and over since the berry season is so short.
Strawberry Hazelnut Pavlova Roll is at the top of our list
Strawberries and Whipped Cream rolled inside a crunchy, hazelnut studded meringue
A luscious combination of fresh Strawberries, meringue and whipped cream
Strawberry Orange Avocado Salad
Strawberries, Mandarin Oranges and Avocado Slices in a sweet, tangy citrus vinaigrette
Our favorite seasonal pie is made up of a rich pastry cream and sliced, glazed strawberries topped with a large dollop of sweetened whipped cream. I make this the way my mother and grandmother did and it always gets rave reviews. This week I decided to change it up a little bit and turned to Ina Garten’s wonderful The Barefoot Contessa Cookbook for some inspiration.
- TART SHELL:
- ¾ cup unsalted butter at room temperature
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- Pinch salt
- PASTRY CREAM:
- 6 large egg yolks at room temperature
- ¾ cup sugar
- 3 tablespoons cornstarch
- 2 cups whole milk
- 1 teaspoon pure vanilla
- 2 tablespoons heavy cream
- 1 teaspoon Cognac or brandy.
- TART SHELL:
- Preheat oven to 350 degrees.
- In the bowl of the electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl,sift together the flour and salt, then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch round or a 9-inch square false bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter 1 side of a square of aluminium foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the beans and the foil and prick the tart aoo over with the tines of a fork, and bake again for 20-25 minutes, until lightly browned. Allow to cool to room temperature.
- PASTRY CREAM:
- In the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks and sugar on medium-high speed for about 3 minutes, until the mixture is light yellow and falls back into the bowl in a ribbon. On low speed, beat in the cornstarch. Bring the milk to a boil in a large saucepan and, with the mixer on low, slowly pour it into the egg mixture. Then pour the mixture back into the saucepan.
- Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture is thick, about 8-10 minutes. Bring to a boil and cook on low heat 22 to 3 minutes more. Taste to be sure the cornstarch is cooked. Remove from the heat, mix in the butter, vanilla, cream and Cognac if desired and strain into a bowl. Place plastic wrap directly on the custard and refrigerate till cold.
- TO ASSEMBLE TART: Spread the bottom of a cooled tart shell with cold pastry cream. Arrange washed and well dried strawberries on top of cream. Brush with a little warmed strawberry jam. Slice and serve with a spoonful of sweetened whipped cream.
Ina makes a raspberry tart (page 182) with a crust she says resembles a shortbread cookies rather than traditional piecrust. The sturdy crust has a rich, buttery flavor and would have been more suitable if I had used my 1″ deep tart pan rather than a deeper 3″ pan. There was just too much crust and it was too heavy for the amount of pastry cream and fruit. If you like a cookie crust I’m sure you would like Ina’s version. Ina’s recipe for pastry cream (page 197) was delicious, rich and creamy and I will use it often in the future but it wasn’t as thick and I had hoped and the tart slices didn’t hold their shape very well. The next time I make individual fruit tarts this is the cream filling recipe I will use.
So, for the time being anyway, I’ll stick to my tried and true recipe for Strawberry Cream Pie using my favorite pie crust recipe and a pastry cream recipe that holds up when the dessert is sliced. The flavors of the tart I made with Ina’s recipes are wonderful but there’s just nothing like doing it mom’s way.
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{ 31 comments… read them below or add one }
I think our visit to the Oakland Farmer’s Market must have provided us with the same delicious fruits and berries that you are enjoying a little to the north. Oh so good! We are still waiting for our midwest berry peak and am happy to have this recipe for when that peak arrives.
Best,
Bonnie
Bonnie recently posted..Farmer’s Market and the Answer to What Plant Killed Lincoln’s Mother
The tart is gorgeous! Wish I had a huge slice.
Carol @ There’s Always Thyme to Cook recently posted..Fresh with Jamie Oliver
Cathy, this could not have been more timely! We’re a little behind on our berries this year due to a very cool spring, and my strawberries are loaded with green berries. With any luck they will ripen just as my guests arrive in a few weeks and I can be ready with some delicious strawberry recipes. I was just working on the menu when I saw this deliciousness – thanks!
Vickie from Part Three recently posted..This Moment
The tart looks so beautiful Cathy! Funny, seems that we’re always looking to try something new in case it’s better than what we’ve always done… Only to find out that we love our tried and true recipes best after all:@)
I wonder if there are any local strawberries in our market yet?…if so I’d love to make this. I made Eton Mess on Friday and it was, as always, a treat. I love strawberry seasons as the desserts are just so easy!
Ina certainly loves shortbread. I am sure it would be delightful in many applications and looks absolutely delicious. I am however spinning in strawberry delight as I look at all the pics. Thanks for sharing!
The Slow Roasted Italian recently posted..Peanut Butter Rice Krispies Cake
The photos are all so beautiful and the recipes all sound great that it will be hard to decide what to make first…although I’ve always been a strawberry ice cream girl. We use to churn it to celebrate the 4th of July when I was a little girl. In my heart though, I know it will be the strawberry pie (pastry cream is so wonderful).
Karen recently posted..Another great Portland lunch
Cathy! Gorgeous photos! They make me want to eat strawberries. I must opt for the salad, I am trying to be good.
I totally love your new look, too!
Kate recently posted..Sour Cream Cake with Blackberries and Blueberries, Revisited
Oregon strawberries are the best I’ve ever had.
Lea Ann recently posted..Seared Scallops with Pinot Gris Butter Sauce
Oh my heavens! You made this and didn’t tell me???!!! I need a giant piece of it! =o) The berries looked so good at the market I’m going to buy a bunch next weekend so I can make this (and eat the entire thing, no doubt) =o)
Erin @ Making Memories recently posted..Garlic Aioli Sauce
Oregon berries are the best in the country in my humble opinion. They are also my favorite fruit when they are in season. I know I will be trying at least a couple of these recipes, yes indeedie! Thanks, Cathy, for sharing them all.
Marilyn recently posted..A Final Day and a Farewell toTaiwan
Wow, it looks wonderful, but I hear you on the crust.
I am loving all your strawberry treats. Ours were 7 a quart this year, ouch!
I will refer back to your tried and true recipe, thanks!
Kathleen recently posted..The First Sunday of Summer
How PRETTY!!! Gosh, your photos make me want to cry, they are SO crisp & bright! AND mouthwatering, too! BRAVO!!
Rettabug recently posted..Summer Evening in the Gazebo
Mt strawberry plants are almost at the end of their production but I’m saving all these wonderful ideas! This tart looks so good and the pavlova roll looks amazing!
Pat recently posted..Cloud Gate
lovely collection of first class strawberry recipes love eton mess
rebecca recently posted..Bratwurst and Vegetable Pizza from Scratch
Great collection Cathy! Super YUM!
Kathleen recently posted..Brown Sugar and Rum Pineapple Upside Down Cake
The strawberry cream tart is just gorgeous!!!
Ellen
Ellen recently posted..Everyday Sisters Sharing Sundays #1
All of those desserts sound killer! That tart is beautiful.
Ramona recently posted..LOL at my mechanic
Oh my goodness…those strawberries are just sparkling like little jewels. This is picture perfect…almost too pretty to eat. Almost
Heather @girlichef recently posted..Tiramisú …inspired by No Reservations for Food ‘n Flix
All those wonderful strawberry creations! The tart looks sensational!
Angie@Angiesrecipes recently posted..Roasted Potatoes with Sea Salt and Thyme
The strawberry cream tart looks fantastic
Great post!!
Desserts In My Kitchen recently posted..Homemade Buttermilk Drop Biscuits
Oh, all your strawberry treats look amazing….but that tart is truly fabulous!
Liz recently posted..Banana Bread~
My mouth is watering for any of these luscious strawberry treats. I love it when people give honest reviews! It turned out beautifully, but it is nice to know what you thought. Thanks.
Jacqueline recently posted..Strawberry Jam – Enough With the Sharing Already
I adore strawberries too Cathy. What a lovely array of strawberry dishes. I’m intrigued by the salad with the strawberries, oranges and avocado. You know me and salads…….
Sam
My Carolina Kitchen recently posted..Almond Limoncello Cake – a rich, decadent dessert worthy of a party
Eton Mess has been my go-to dessert for many years. Everyone loves it and it’s fast and easy.
I adore pastry cream in fruit tarts so that pie is a winner!
But for right now, that pavlova has caught my eye. It looks marvelous.
Barbara recently posted..The Picnic Game: Cherry Bars in a Jar
omg i so want that tart this very moment… what a knock out pic!
onceinabluemoon recently posted..blueberry salsa~
The thickness of pastry cream can depend on the size eggs that you use. The larger the eggs, the more it will set up. If you don’t think the pastry cream is thick enough, you can always further thicken it by using a bit more cornstarch.
This recipe is one of the first ones that I blogged. In fact, it was on my blog header for quite a while. I will say, though, that your version is far more photogenic than my earliest blog photo versions! This is a great recipe, and I think it’s high time I recreate it. That pavlova meringue rolly thingy– I love making pavlova’s. I remember when you first posted it, and I meant to book mark it. I think this will be perfect for our July 4th BBQ!
Foodiewife recently posted..Peach and Blueberry Cobbler with Cinnamon Streusel
This recipe looks and sounds delcious! If you need some fresh ingredients drop by Zupan’s and pick up some strawberries today! Locally grown and scrumptious!
This tart look AMAZING!!! I love strawberries! I will definitely try this!
I love the strawberries too and would love to try this lovely tart of yours! So beautiful!
Jeannie recently posted..Strawberry Tart