My young daughter could hardly wait for school to start. At times, she felt this summer was longer than any other.
As our young ones grow, they spontaneously seek independence and more social engagement; they are understandably eager to reconnect with school, expressing much anticipation and excitement. I remember those school years with nostalgia. Returning to school means that fall is soon in the air and leaves start to turn. The mix of greens and fall hues are the colors I want to be filled with. After I drop my daughter off at school, there is a path I must take coming back, lined up with maple trees, where my eyes seem to be glued as I pass them. This grove of gorgeous trees will soon display the most breathtaking mix of autumn colors and hues, enchanting me once again as it happened around this time last fall.
School events quickly fill up our family calendars, and I also try to observe the harvests. Ever-bearing strawberries are now
I baked, styled and photographed this tart, which is a part of my portfolio on StockFood.
I didn’t blog about it before and some of you have asked for the recipe on instagram. I’m delighted to share it with you on this new post. Before we know it, cold days will bring the perfect setting to load my stove up with iron pots of stew and “caldos”, warm winter soups, and with them memories of my childhood and schooldays. I am also eager to share these with you.
Wishing your young ones a fruitful and fun-filled school year. Until next time.
- 500 gr. of Fresh strawberries
- For the Pâte Brisée:
- 2¾ cups all-purpose flour
- 1½ teaspoons coarse salt
- 1 tablespoon granulated sugar
- 2¼ sticks (18 tablespoons) cold unsalted butter, cut into ½-inch pieces
- 7 to 10 tablespoons ice water
- For the custard:
- 4 large egg yolks
- 3 tablespoons granulated sugar
- Pinch of coarse salt
- 1½ cups milk
- 1 piece (1 inch long) vanilla bean, split lengthwise, or ½ teaspoon pure vanilla extract
- Directions for the Pâte Brisée:
- Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight.
- Directions for the Custard:
- Prepare an ice-water bath; set aside. In a medium bowl, whisk together egg yolks, sugar, and salt until well combined. Pour milk into a heavy-bottomed, nonreactive saucepan. If using the vanilla bean, scrape seeds. Add pod halves. Place over medium heat until small bubbles appear around the edges of the pan.Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally. Stir in vanilla extract, if using.Pour custard through a fine-mesh sieve into another bowl, cover, and refrigerate until serving.
- Line a mold of 25 cm in diameter with the dough, cover with parchment paper and dried beans.
- Cook for 20-25 min at 180 ° C or 350 F.
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