Strawberries are one of the surest signs of Spring and they are arriving in abundance in the grocery stores, which means their appearance at the farmer’s markets is in the near future. Here I’ve added my favorite herb, which is already overflowing in pots on my balcony.
Strawberry Tart with Basil Whipped Cream
1.5 lb strawberries, hulled
1/4 cup sugar
2 tsp cornstarch
1 egg yolk
1 tbsp water
Basil Whipped Cream
1 cup heavy cream
1/4 cup tightly packed basil leaves, chopped
1 tbsp sugar
In a small bowl or cup stir together yolk and ice water. Drizzle yolk mixture over flour mixture, stirring gently with a fork until incorporated, and gently form mixture into a ball. Turn mixture out onto a floured work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
Remove from fridge and gently roll out to fit the shape of your tart pan. The dough should be about 1/4 – 1/2″ thick. Carefully press into tart pan and let chill for 15 minutes.
In the mean time, make the whipped cream. In a large mixing bowl, whisk cream until soft peaks form. Gently fold in sugar and chopped basil. Store in fridge until ready to serve.
Preheat oven to 350 degrees.
Prepare the strawberries by cutting each in half vertically. Place in a large mixing bowl and toss with sugar and cornstarch. In another small bowl, whisk together the yolk and water. Set aside
Remove tart pan from fridge and arrange strawberries in an alternating pattern. Brush strawberries with the egg wash.
Bake until crust is golden brown – about 30-40 minutes. Remove from oven and serve immediately or chill for later. Serve with basil whipped cream and a small sprig of basil.