this recipe is from dorie greenspan. it is wierd yet wonderful.la palette's strawberry tart
adapted from dorie greenspan's - baking from my home to yours
best-quality raspberry or strawberry jam
one 9-inch tart shell (see recipe below), fully baked, cooled and removed from pan
about 1 quart ripe strawberries and/or raspberries
1 tbs of sugar
freshly ground black pepper
creme fraiche or lightly whipped cream
stir the jam to loosen it to a spreadable consistency or, if it's very stiff, warm it in a microwave oven for a few seconds.
cut as many portions of the crust as you need, put each portion on a plate and spread the jam over the cut pieces.
slice as many strawberries as you need and toss them with some sugar.
spoon the berries and any juices that have accumulated over the slices of crust. the berries should fall over the sides of the crust.
crack some black pepper on top of the berries and a dolop of creme fraiche or lightly whipped cream.
you can toss the berries with sugar and bake the crust ahead of time, but assemble with jam just before serving.
sweet tart crust
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
put the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in - you should have pieces the size of oatmeal flakes and some the size of peas. stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. when the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. just before you reach this stage, the sound of the machine working the dough will change. turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.
to roll or press the dough into the pan: butter a 9-inch fluted tart pan with a removable bottom.
if you want to roll the dough, chill it for about 2 hours before rolling
if you want to use the press-in method, you can work with the dough as soon as it's processed. just press the dough evenly over the bottom and up the sides of the pan. don't press too hard- just enough so the edges of the pieces cling to one another, but don't press so hard that the crust loses its crumbly texture.
freeze the crust for at least 30 minutes, preferably longer, before baking.
to fully bake the crust: center a rack in the oven and preheat the oven to 375 F
butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. no pie weights needed. put the tart pan on a baking sheet and bake the crust for 20 minutes. carefully remove the foil. if the crust has puffed, press it down gently with the back of a spoon. bake the crust for another 8 minutes or so, or until it is firm and golden brown. transfer the pan to a rack and cool the crust to room temperature.
the dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. while the fully baked crust can be packed airtight and frozen for up to 2 months.
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