Sprinkle with nuts, if desired, while glaze is still moist. Glaze berries immediately, using both a teaspoon and a pastry brush to fill gaps between berries and cover tops and sides of fruit. Bring to a simmer over medium-high heat, whisking frequently, until juice thickens and becomes shiny. Pull the green hulls out of the strawberries, and cut each one carefully into slices with a small knife. Add the egg and whizz again until you have a smooth ball of dough. Alternatively, place the dry ingredients in a mixing bowl and rub in the butter with your fingertips. Stir cornstarch and water together in a small bowl, and then stir into juice. Use a whisk to whisk the cream until it starts to get thick, then stir in the lemon curd. To make the pastry, measure the flour, icing sugar and butter into a food processor and whizz until the mixture resembles breadcrumbs. Place the ring on a parchment paper lined baking sheet and chill it. Measure liquid out to 1 cup adding water if necessary and pour into clean, small saucepan. On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it. Press as much liquid as possible through the strainer discard solids. Immediately scrape mixture into a strainer set over a clean bowl (or large measuring cup if you have it). Cook about 3 to 5 minutes or until juices begin to thicken and deepen in color. Mash berries with a potato masher and bring to a simmer over medium-high heat, stirring mixture occasionally as it cooks. Chop remaining berries and place in a medium saucepan stir in sugar and lemon juice and allow to sit about 5 minutes or until juices begin to exude. Cool completely on rackįill crust with berries, all perched upright, nestled closely together and filling entire crust. Check about halfway through baking if crust is puffing up, gently press back down with back of a fork. Bake directly on oven rack for about 15 to 20 minutes or just until it is very light golden brown. Have another bowl, about 1 quart sized, and place it by the ice water. Take a large bowl and fill it with ice and water. At this point, you can double wrap the tart shell very well in plastic wrap and then aluminum foil and refrigerate up to 2 days before baking, or freeze up to 1 week. To make the filling: Combine gelatin with water and let it sit for 5 minutes. Refrigerate at least 2 hours or freeze 15 minutes while oven preheats. Roll dough out on lightly floured surface to a 13-inch round and fit into pan, pressing into corners and trimming top. Refrigerate at least 2 hours or overnight. Scrape dough out onto plastic wrap and use wrap to help press into a round disk. Run mixer on medium-low speed just until dough begins to form. Add flour and pulse the mixer on and off until it begins to combine. Add sugar gradually and continue to beat, about 2 minutes at medium-high speed, until lightened and creamy. Coat a 10-inch loose-bottomed fluted tart pan with nonstick spray set aside.īeat butter in bowl of an electric mixer fitted with paddle attachment on medium-high speed until creamy, about 1 minute.
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