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Name: Strawberry And (Fresh) Angelica Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 kg Small strawberries; about; Icing sugar for dusting; 300 g Plain flour; A pinch of salt; 100 g Icing sugar; 200 g Unsalted butter; 2 Egg yolks; 350 ml milk; 1 Vanilla pod; 3 ; (depending on, (3 to 4); ; thickness)(7.5; ; cm/3") lengths of; ; fresh angelica; ; stems; A pinch of salt; 2 Egg yolks; 60 g Caster sugar; 45 g Plain flour

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INGREDIENTS

1 kg Small strawberries; about
Icing sugar for dusting
FOR THE PATE SABLEE
300 g Plain flour
A pinch of salt
100 g Icing sugar
200 g Unsalted butter
2 Egg yolks
FOR THE CREME PATISSIERE
350 ml milk
1 Vanilla pod
3 ; (depending on, (3 to 4)
; thickness)(7.5
; cm/3") lengths of
; fresh angelica
; stems
A pinch of salt
2 Egg yolks
60 g Caster sugar
45 g Plain flour

Servings

INSTRUCTIONS

1 Make the pate sablee and creme patissiere in advance. For the Pastry: Sift the flour, salt and sugar. Process with the butter and egg yolks to form a soft dough. Scrape up into a ball. 2 Knead briefly to smooth out, wrap in clingfilm and chill for at least four hours. Preheat oven to 180c/350f/Gas 4. Roll out the pastry and line a 25cm/10" tart tin, gently easing it in - it will probably tear but dont worry - just patch it up with the trimmings. 3 Cover, chill for an hour and prick the base with a fork. Line with grease- proof paper and weigh down with baking beans. Bake blind for 20 minutes, take out the beans and paper, and bake for 15-20 minutes. Cool on a rack. 4 For the Creme Patissiere: Gently boil the milk, vanilla, angelica and salt in a pan, reduce the heat to low, cover and leave for 30 minutes. (If you cant get a really low flame, take the pan off the heat and set aside). 5 Whisk the egg yolks with the sugar until pale, and then whisk in the flour. Gradually pour in the hot milk, whisking constantly. 6 Pick out the angelica stems and vanilla pod and discard. Return the milk mixture to the pan and slowly boil, whisking to smooth out as many lumps as possible. Let it bubble for a minute, keeping the heat low and stirring to prevent catching. 7 Draw off the heat and leave until tepid. If not using immediately, rub a knob of butter over the surface to prevent a skin forming. Reheat gently before using so it spreads easily. 8 As near as possible to serving, spread the creme patissiere in the pastry case. Hull the strawberries and halve. Arrange in concentric circles, covering the creme patissiere. Dust with a little icing sugar to serve. Recipe by: Sophie Grigson

NOTES

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Strawberry And (Fresh) Angelica Tart

1 kg Small strawberries; about
 Icing sugar for dusting
 FOR THE PATE SABLEE
300 g Plain flour
 A pinch of salt
100 g Icing sugar
200 g Unsalted butter
2 Egg yolks
 FOR THE CREME PATISSIERE
350 ml milk
1 Vanilla pod
3 ; (depending on, (3 to 4)
 ; thickness)(7.5
 ; cm/3") lengths of
 ; fresh angelica
 ; stems
 A pinch of salt
2 Egg yolks
60 g Caster sugar
45 g Plain flour

1 Make the pate sablee and creme patissiere in advance. For the Pastry:  Sift the flour, salt and sugar. Process with the butter and egg yolks to  form a soft dough. Scrape up into a ball.    2 Knead briefly to smooth out, wrap in clingfilm and chill for at least  four hours. Preheat oven to 180c/350f/Gas 4. Roll out the pastry and line a  25cm/10" tart tin, gently easing it in - it will probably tear but dont  worry - just patch it up with the trimmings.    3 Cover, chill for an hour and prick the base with a fork. Line with  grease- proof paper and weigh down with baking beans. Bake blind for 20  minutes, take out the beans and paper, and bake for 15-20 minutes. Cool on  a rack.    4 For the Creme Patissiere: Gently boil the milk, vanilla, angelica and  salt in a pan, reduce the heat to low, cover and leave for 30 minutes. (If  you cant get a really low flame, take the pan off the heat and set aside).    5 Whisk the egg yolks with the sugar until pale, and then whisk in the  flour. Gradually pour in the hot milk, whisking constantly.    6 Pick out the angelica stems and vanilla pod and discard. Return the milk  mixture to the pan and slowly boil, whisking to smooth out as many lumps as  possible. Let it bubble for a minute, keeping the heat low and stirring to  prevent catching.    7 Draw off the heat and leave until tepid. If not using immediately, rub a  knob of butter over the surface to prevent a skin forming. Reheat gently  before using so it spreads easily.    8 As near as possible to serving, spread the creme patissiere in the pastry  case. Hull the strawberries and halve. Arrange in concentric circles,  covering the creme patissiere. Dust with a little icing sugar to serve.        Recipe by: Sophie Grigson

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Nutrition

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Serving Size: 1 Serving (292g)
Recipe Makes: 8 servings

Calories: 635
Calories from Fat: 351 (55%)

Amt Per Serving		% DV

	Total Fat 39g	52 %
	Saturated Fat 19.5g	98 %
	Monounsaturated Fat 13.3g
	Polyunsanturated Fat 3.8g
Cholesterol 893.8mg		275 %
Sodium 41mg		1 %
Potassium 143.6mg		4 %
Total Carbohydrate 55.8g		16 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 54.7g
Protein 15.8g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 635

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