Made by the Japanese shop Tartist
タルトのお店 タルティスト
RECIPE
Crust
60g/2.1oz unsalted butter, softened
30g/1.0oz confectionery sugar
1 egg yolk
100g/3.5oz all-purpose flour
Filling
40g/1.4oz unsalted butter, softened
30g/1.0oz confectionery sugar
1 egg
1/2 tbsp cornstarch
40g/1.4oz almond meal (ground almonds)
a few drops vanilla extract
Syrup
20g/0.7oz confectionery sugar
20ml hot water
a dash of strawberry juice (collected when slicing the strawberries)
Decoration
80g/2.8oz pineapple and passionfruit jam (apricot jam will do too!)
fresh strawberries
fresh mint leaves *optional
Method
Crust
1. Cream the butter in a large bowl with a wooden spatula. Add confectionery sugar, egg yolk, and mix well.
2. Sift in flour and fold it in with a spatula till the dough comes together.
3. Wrap the dough in cling plastic wrap and refrigerate for at least 1 hour (I left it in the fridge overnight).
4. Preheat the oven to 180C (350F).
5. Using a rolling pin, roll the dough out between two pieces of plastic wrap to 4mm (just over 1/8″) thick.
6. Transfer the rolled out dough to the tart pan with a removable bottom. Press it evenly into the bottom and up the sides of the pan. Trim crust flush with the edges of the pan. Lightly prick the bottom of the crust with a fork.
7. Fill the tart with almond filling (below) and smooth the top. Bake at for 25 minutes until lightly browned.
8. Place the tart pan on the wire rack to cool.
Filling
1. Cream the butter and confectionary sugar in a large bowl using a wooden spatula till pale and fluffy.
2. Add the egg, cornstarch, almond meal, and mix well. Get those arms workin’!
Syrup
1. Mix confectionery sugar, hot water, and strawberry juice.
Decoration
1. Strain pineapple & passionfruit jam to remove any large clumps.
2. Wash and hull strawberries and cut them into halves.
Putting them all together
1. When the tart is completely cool, remove from the pan and gently brush the top with syrup and apricot jam.
2. Starting from the outside, arrange the strawberry halves and work your way to the middle.
5. Mix the remaining jam and a bit of syrup to thin down the jam. Using a pastry brush, coat strawberries and the top crust with jam to give a shine. Garnish with mint leaves if you like.
Recipe source