Tartaletas De Fresas
Estas tartas de verano están llenas de bayas y crema fresca. Permita que los invitados llenen sus propias tartas en la mesa, para que las conchas no se empapen.
Fuente: Martha Stewart Living, mayo de 2003.
rendimiento
Los ingredientes
Direcciones
Notas del cocinero
Esta masa se puede congelar hasta por un mes; descongelar antes de usar.
Matthew
27.04.2023 @ 03:04
These summer tarts are full of berries and fresh cream. Allow guests to fill their own tarts at the table, so the shells dont get soggy. Source: Martha Stewart Living, May 2003. Makes 6 four-inch tarts.
Ingredients:
1 cup plus 2 tablespoons all-purpose flour
1 1/2 tablespoons plus 3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
1 tablespoon ice water, plus more as needed
1 1/2 pounds (2 pints) fresh strawberries, hulled, washed, and halved or quartered if large
2 cups fresh cream
Directions:
1. Place flour, 1 1/2 tablespoons sugar, and salt in a food processor. Pulse to combine. Add butter and process until mixture resembles coarse meal.
2. In a small bowl, mix egg yolk and ice water. With machine running, add egg mixture in a slow, steady stream through feed tube. Process until dough just holds together, about 20 seconds. If dough feels dry, add more ice water, 1 tablespoon at a time.
3. Preheat oven to 400 degrees. Divide dough equally among six 4-inch tartlet pans; press gently into pans. Prick bottoms with a fork. Refrigerate shells until firm to the touch, at least 30 minutes.
4. Cover each shell with aluminum foil, and fill with pie weights or dried beans. Place tart pans on a rimmed baking sheet; bake until edges begin to brown, about 15 minutes. Remove foil and weights. Continue baking until bottom of crust is golden and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove shells from pans.
5. Meanwhile, in a medium bowl, mix strawberries with remaining 3 tablespoons sugar. Cover with plastic wrap and let macerate until juicy, about 1 hour.
6. When ready to serve, fill each tart shell with about 1/3 cup fresh cream; divide strawberries evenly among tarts.
Cooks Notes:
This dough can be frozen for up to a month; thaw before using.