Fresh Strawberry Tartlettes

Transport yourself to the enchanting streets of France in springtime with these delightful Strawberry Tarts. In French patisseries, these tarts are a feast for the eyes, showcasing perfectly ripened strawberries nestled atop a bed of luscious creme pâtissiere. To add a touch of magic and make them even more irresistible, a generous glaze of nappage, or apricot glaze, is applied, giving the tarts a golden sheen and preserving their freshness. Discover the art of nappaging and elevate your pastry-making skills to create stunning tarts that will impress both your eyes and taste buds.

YIELD: Makes 4 to 6 small or 1 10-inch tart

INGREDIENTS:

• 1 recipe Pâte Brisée, blind baked
• 1 egg
• 1–2 pints fresh, ripe strawberries, stems removed
• 1 recipe pastry cream
• 1 cup nappage, or apricot preserves, heated and strained

INSTRUCTIONS:

1. Prepare the Tart Crust:
   1. Follow the Pâte Brisée recipe and blind bake the crust until golden brown and fully cooked.
   2. Whisk the egg and use it to brush the inside of the crust. This creates a barrier to keep the crust from becoming soggy when filled.
2. Prepare the Pastry Cream:
   1. Follow the pastry cream recipe to create a smooth and velvety filling. Allow it to cool slightly before using.
3. Assemble the Tarts:
   1. Fill the baked tart shells with the prepared pastry cream, spreading it evenly.
   2. Top the pastry cream with the fresh strawberries, placing them top side down for a neat presentation.
4. Glaze the Tarts:
   1. Heat the nappage or apricot preserves until warm and smooth.
   2. Carefully brush the glaze over the strawberries, coating them evenly to create a glossy finish.
5. Serve and Enjoy:
   1. Allow the glaze to set for about 5 minutes before serving the tarts.
   2. The tarts should be enjoyed soon after assembling to maintain the crispness of the crust and the freshness of the strawberries.

TIPS:

• When preparing the Pâte Brisée crust, make sure to follow the recipe and instructions carefully to achieve a flaky and buttery texture.
• Blind bake the tart crust to prevent it from becoming soggy when filled with the pastry cream and strawberries.
• Use fresh, ripe strawberries for the best flavor and appearance in the tarts. Wash and dry them carefully before assembling.
• Be gentle when spreading the pastry cream in the tart crust to ensure an even layer without damaging the crust.
• Arrange the strawberries neatly on top of the pastry cream, placing them top side down for a polished and professional look.
• When heating the nappage or apricot preserves for glazing, do it slowly and over low heat to avoid burning or overcooking the glaze.
• Strain the nappage or apricot preserves before using to ensure a smooth and lump-free glaze.
• Brush the glaze evenly over the strawberries to create a beautiful and glossy finish on the tarts.
• Allow the glaze to set for a few minutes before serving to let it adhere to the strawberries and create a visually appealing appearance.

Delight in the beauty and taste of these Strawberry Tarts as you savor each heavenly bite. Perfect for spring gatherings or special occasions, these tarts will impress your guests and bring the charm of a French patisserie to your table. Bon appétit!