Pies: Strawberry 14 by Recipe Cottage

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	Strawberry 14

		Strawberry Tart 250 grams flour 4 tablespoons sugar 2 egg yolks 1 teaspoon vanilla extract 150 grams margarine 2 egg yolks 2 whole eggs 200 grams sugar 3 tablespoons (rounded) cornstarch 3/4 liter whole milk vanilla extract attractive strawberries apricot and strawberry jam Put in a bowl the flour, sugar, yolks, vanilla extract and margarine (which is easier to work with than butter) and form a dough that's smooth, but don't work it too much. Let dough rest 5 minutes; roll with rolling pin on floured surface, and put dough in a tart pan (you can also put it in tart pan by pressing dough in the way you would with a graham cookie crust and forming a nice rim); cover with aluminum foil, fill with beans and cook in oven with regular temperature (350F) until done. Remove from pan, remove bean and aluminum, let cool. In a bowl, put eggs, yolks, sugar, cornstarch, vanilla. Mix, add milk (slowly), put over low heat and mix continuously with hand-held beater, until it's thick, letting it boil for a moment. Remove from the heat and allow to cool. This cream can be made with egg yolks only as well. Cover the bottom of the cooked tart base with a fine layer of apricot jam (this prevents the dough from getting soggy with the pastry cream). On top of this apricot jam, put a layer of pastry cream (not too much: remember you still have to put the strawberries in). Clean the strawberries, wash them, dry them well, remove the leaves, cut in half and arrange carefully on top of the cream from the outside to the inside overlapping. Boil the strawberry jam (pass through a sieve, if it has little seeds), paint the strawberries with this jam to make them shiny. Put the tart in the refrigerator so the strawberries won't get soft and lose liquid. You must serve on the day when it is prepared.