Fresh strawberries are sliced and stacked on this tart. Arranged on a prebaked tart shell covered with a layer of vanilla pastry cream. Red glaze enhances the appearance, the apricot coating holds the berries together too. Serves 5 to 6

 | Strawberry-22cm |
|
Ingredients Required: Strawberry-22cm
Preparation Instructions: Strawberry-22cm
| Prepare, crimp, dock (prick) and bake a shell. Cool
and place on a 10" cardboard cake circle. |
| Using a spatula spread pastry cream up to the crimped
edge of the shell. |
| Arrange the prepared strawberries in a domino fashion
around the tart. Preserve the roundness. Fill the center with a round
berry and others leaning against it (set upright) |
| Heat glaze (but not too hot) and brush onto entire
tart evenly. A second coat may help hold fruit in place to ensure
better cutting. |
| Cover and chill until served. Shell should soften
so it can be cut. Cut with a long blade in a downward stroke. |
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