Summer, Sun and Strawberries

I love this weather. Summer's almost here but there's still a light breeze in the air!

Also, I can eat my Strawberries!!!

Photo Credit: Diana Loutfy

Photo Credit: Diana Loutfy

And other than simply eating the awesome juicy sweet citrus-y  (yes, both :P) fruit all by itself, I did the next best thing:

A Strawberry Tart

Photo Credit: Diana Loutfy

I used the same pie crust recipe I always use. It took me some time to find the perfect one but I finally found it (and by some, I mean YEARS). Then I used the Cake Boss's Italian Custard Cream recipe (I wanted to try and use something other than my French Crème Pâtissière recipe). 


The pie crust is too good not to share so you'll find the recipe below.


Then I sliced up some strawberries with my new strawberry slicer =D and arranged them on top of the tart.

Photo Credit: Diana Loutfy

Photo Credit: Diana Loutfy

Then I used some my Aunt's strawberry jam to glaze the top.

Photo Credit: Diana Loutfy

Pie Crust

What You Need

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 170 g unsalted butter, cold and cut into small pieces
• 1 large egg, separated
• 2 tablespoons ice water

What to Do

1. Mix all the dry ingredients together in a bowl.
2. Add the butter and mix using your hand or a pastry blender.
3. Whip the egg yolk with the water.
4. Make a well in the middle of the mixture and add the egg mixture.
5. Mix the dough well until it holds together. If it's too sticky add some more flour, if it's too crumbly add some more water. (But be careful not too add too much as it will affect the texture of the crust)
6. Wrap the dough and let it rest in the refrigerator for at least 30 minutes.
7. Take out your dough, roll it out and place it in your pie pan. Place in refrigerator for 15 minutes.
8. Using a fork, punch holes in the dough in order for it not to rise during baking.
9. Place aluminum foil over your dough and place some beans over the foil (this will also help the pie not rise)
10. Bake for 30 minutes in a preheated oven at 176 degrees Celcius.
11. Take your crust out of the oven and using a brush, spread some whipped egg white over it.
12. Return and bake for another 8 minutes, until it's golden in color.

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