Fresh Strawberry Tart


Fresh Strawberry Tart
Makes one 10-inch tart
For the Tart Shell
1 1/4 cup all-purpose flour (plus more for rolling)
1/4 cup chilled unsalted butter, cut into bits
Pinch salt
2 to 3 tablespoons ice water
1. Preheat the oven to 400 degrees, and coat the inside of a 10-inch tart pan with a removable bottom with non-stick cooking spray.
2. Put the flour into a food processor fitted with the steel blade. Distribute the butter over the flour, and sprinkle with the salt. Pulse on and off until the mixture begins to look grainy. With the machine running, add the water a tablespoon at a time, until the mixture begins to come together.
3. Form the dough into a disc, wrap in plastic wrap and refrigerate for 1 hour.
4. Turn the dough out onto a floured board, and roll to a 12-inch circle. Press into the tart pan, prick all over with a fork, press a piece of buttered aluminum foil onto the dough, and fill the foil with rice or pie weights. Bake for 15 minutes, remove the foil and pie weights, and bake another 5 minutes, until the crust is golden brown. Remove from the oven, and allow to cool completely.
For the Pastry Cream and Assembly
1 cup whole milk
1 tablespoon vanilla paste
3 large egg yolks
2 tablespoons all-purpose flour
1/4 cup sugar
2 cups strawberries, sliced
1. In a saucepan, heat the milk and vanilla paste until small bubbles form around the rim of the pan. Remove from the heat.
2. In a small bowl, whisk together the yolks, flour and sugar. Pour in some of the milk mixture, and whisk until smooth.
3. Return the mixture to the saucepan, and whisk until the mixture comes to a boil. Pour the mixture through a fine mesh sieve, and press plastic wrap onto the surface of the pastry cream. Cool completely.
4. When ready to serve, spread the pastry cream over the cooled crust. Arrange the strawberries on the pastry cream. Serve cold.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Strawberry Shortcake


Strawberry Shortcake
Serves 4
This recipe is for cream biscuits that are split then topped with berries and whipped cream.
For the Shortcakes:
2 cups unbleached all-purpose flour
1 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 1/4 cups heavy cream
1 large egg yolk
2 tablespoons milk or heavy cream
3 tablespoons sugar
1. Preheat the oven to 400°F. line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
4. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times.
5. Roll out the dough 1/2-inch thick, and cut with a 2-inch biscuit cutter. Reroll any scraps once and cut out again.
6. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.
For the Berries and Assembly:
1 pint strawberries, hulled, and sliced
1/4 cup sugar
1/4 cup orange juice
2 cups heavy cream, whipped stiffly
1. In a bowl, combine the berries, sugar, and orange juice, stirring to blend. Add more sugar if the berries are tart.
2. To assemble the short cakes, split the cakes in half horizontally, spoon some of the berries over the bottom slice, top with whipped cream, and the other half of the biscuit.
3. Drizzle a bit of the berry juice over the top of the shortcake.
Learn more about Strawberries Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
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Farmers' Market Report – Week of March 11th

Happy Monday, all!
Ugh, how about that darn daylight savings time? I am not thrilled to lose an hour of sleep, but at least we get more daylight – another sign that spring is coming, slowly but surely.
After talking to a lot of my farmers, up-and-coming new items for springtime menu’s are: Jerry’s Berries Strawberries (Jerry Rutiz’s version; he uses the “Galante” variety, which is a softer berry but extremely sweet – coming in early April), fresh Fava Beans from various farms – next week, lots more peas and beets and artichokes, purple baby broccoli coming this weekend from Weiser Farm (limited to start!), etc. etc.! More to come, I’m sure.
So, did you guys get our March Mushroom Madness specials? Dude. Check it out. Best prices of the year – and Kinoko Company is now officially producing all of this out of their San Marcos plant! No more Japan imports, except for the Enoki which requires a specialized technique. Brown and White Hon Shemeji, and Maitake $42.50 per case, King Trumpet $34.50 per case! Sorry, sorry, I know it’s not farmer’s market BUT it is local! Psst… first crop of Morel Mushrooms coming in this week, too. $33.50 per lb to start. You guys are the first to know. Feel special.
Note: All pre-orders must be placed by Tuesday at noon to [email protected]. Emergency orders or add-ons will be accepted, but we can longer guarantee availability. If there are any special requests, feel free to ask!
Laura

WHAT’S NEW:

  • Purple Scallions from Rutiz Farm
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