By Ryan Shelton, executive chef at Le Cigare Volant
Tart Dough(recipe follows)
Almond Cream(recipe follows)
Pastry Cream(recipe follows)
Strawberries
Apricot Jelly
- Roll tart dough 1/8 inch thick and line tart pan.
- To make frangipane, Mix pastry cream and an equal part of almond cream in bowl, using a rubber spatula.
- To assemble tart, spread a layer of frangipane in tart shell, filling it halfway. Quarter strawberries with a paring knife and fill tart, leaving 1/4″ between pieces.
- Bake at 375° F until gold on the bottom (lift and peek to tell); allow to cool to room temperature.
- To glaze, melt apricot jam and strain. Spread on tart with a pastry brush.
- Eat with great abandon!
PASTRY CREAM
1 liter milk
12 egg yolks
70 grams cornstarch
200 grams sugar
Boil milk. Whisk all other ingredients together and temper in milk. Return to stove and allow to boil fully, whisking constantly. Cool.
ALMOND CREAM
250 grams Butter
250 grams Almond Meal
250 grams Powdered Sugar
150 grams Egg
30 grams Cornstarch
Paddle all ingredients in mixer until smooth.
TART DOUGH
450 grams All-Purpose Flour
6 grams Baking Powder
Pinch salt
1 egg
40 grams Glucose Syrup
150 grams Powdered Sugar
300 grams Butter
Paddle all ingredients until smooth. Chill until firm before rolling out.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
