A little thought on Monday + {the milestones of making strawberries tart}

Monday, October 28, 2013



Hello everyone. I hope everyone has a great weekend. Today I want to share another milestone of my baking journey and also an awesome recipe that my friend gave me. I am still very new to baking, but I always relate my baking journey as a metaphor as my life journey. If you follow my blog quite sometimes, I posted this philosophy of baking when the very first time I learned to bake lemon cupcake. At that moment, in the very first milestone,  I only thought that If I am successful to bake various cupcakes, I will be very happy with it. However, in life we are as human being, it is our nature to always curious about new things, yet it is also our self fear that hindrance us to venture into new things. How ironic!

After cupcakes making, I continue with cakes, those cakes in the bigger mold than cups, then I dare to try few more complex cakes recipes, it doesn't mean I always successful in making them, some are ruined in my hands, but I have more confident to handle cake making.Yet still I do not have courage to try to bake tart. Whenever I read about making own tart crust, there is a soft voice in me that I will surely fail, I have no patience for complicated process. Often in life we always feel doubt about our self, we do not trust our own capability, we seldom to be kind to our self, giving chance to our self. So this time I finally giving chance to my self, not only in the tart making, but in many aspect that I want to venture.


The recipe of the crust is using a cake flour, I can't find one in supermarket, so my friend told me to make my own cake flour. How can be possible? Me? making an own flour? My friend told me it is not as complicated as it seems. Well, I thought deeply about it. All things that we face in life is about perspective, about the way we look at things. I feel I am a much happier person when I decided to look things in a simpler way. Often I forgotten but I won't give up either. 


Then, I feel happy that my tart's crust was look great as well as the filling. But then I realize I forgot to grease the mold, and I had a difficulty to take them off. Some has a lil crack on the process to take them out. I was upset a bit about it. But, again, I was thinking, so what? I still has so much bloody cake flour that I made my own. I can always make hundreds of tart to perfect it. I had to give chance for the first mistake that I made and learn from it. That is why the terminology of learning curve exists!
Finally when I put the strawberries on top of it, I feel it is not bad for the first timer after all. Learn not be so hard to my self, enjoy the process of learning, then the result evantually will become more rewarding.



'Accept that there is no shame in falling short, striking up, tripping up or screwing up. it is only a shame if you dont try and regret later' - (NV). 

Strawberry almond tart recipe (Japanese version)
- Cr. Celine Chan (she also adapted the recipe from internet and lost of the original source, sorry about that)

-->( 16cm (6.3-inch) tart pan with a removable bottom )*

((Crust))
60g (2.1oz.) unsalted butter (softened)
30g (1.0oz.) powder sugar (or sugar substitute)
1 egg yolk
100g (3.5oz.) cake flour**

((Filling))
40g (1.4oz.) unsalted butter (softened)
30g (1.0oz.) powder sugar (or sugar substitute)
1 egg
1/2 tbsp. cornstarch
40g (1.4oz.) almond powder (ground almonds)
a few drops vanilla extract

((Syrup))
20g (0.7oz.) powder sugar (or sugar substitute)
20ml hot water
a bit of Kirschwasser (colorless fruit liquor) *optional

((Decoration))
80g (2.8oz.) sugar-free fresh apricot jelly, jam, or preserves
fresh strawberries
fresh mint leaves (optional)

Directions:
((Crust))
1. Cream the butter in a large bowl with a wire whisk. Add sugar substitute or powder sugar, egg yolk, and mix well.
2. Sift in flour and fold in with a spatula. At the beginning, it becomes like Parmesan cheese. Then after a while, it comes together, so mix with patience.
3. Wrap in plastic wrap and refrigerate the crust for at least 1 hour to chill.

((Filling))
1. Cream the butter in a large bowl with a wire whisk. Add sugar substitute or powder sugar, egg, cornstarch, almond powder, Kirsch (if you like), and mix well.
2. Preheat the oven to 180C (350F).
3. Roll out crust between two pieces of plastic wrap to 4mm (just over 1/8") thick.
4. Transfer the crust 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.
5. Fill the almond filling (1.) and smooth the top. Bake at 180C (350F) for 25 minutes until lightly browned.
6. Place the tart pan on the wire rack to cool.

((Syrup))
1. Mix sugar substitute or granulated sugar, hot water, and Kirsch if you like.

((Decoration))
1. Strain fresh apricot jam to remove any large clumps.
2. Wash and hull strawberries, leave one strawberry whole and cut others into halves.
3. When the tart is completely cool, remove from the pan and gently brush the top with syrup and apricot jam.
4. Place the strawberry whole in the middle and arrange the strawberry halves around it.
5. Mix the remaining jam and a bit of syrup to thin down the jam. Using a pastry brush, coat strawberries with jam to give a shine. Garnish with mint leaves if you like.


* I doubled the recipe to make 1 x16cm mold and 6 x smaller mold.
** To make your own cake flour:
For every 1 cup all purpose flour, take out 2tbs, substitute with 2tbs of corn starch. Sifted well, so they will mix perfectly. You can make in bulk and keep in the jar.



1 comment:

  1. I love strawberries and tart crusts. This strawberry tarts look divine!! They look like professionally done! Great work!

    ReplyDelete