Strawberry TartBoulangerie Patisserie, France Pavilion, EPCOT
5 cups sifted flour
pinch of salt
1 1/4 cup sugar
9-14 tablespoons unsalted butter
1 tablespoon orange blossom water, or any other flavored water
strawberries, cleaned and hulled - 5 per tart
almond cream - 2 ounces per tart
apricot glaze - 1 ounce per tart
Note: Use 1/2 Dough Recipe Per Tart
Make a circle of the flour on a table; in a well in the center place the salt, sugar and butter (previously kneaded in a clothe dusted with flour), the eggs and water. After the ingredients have been coarsely mixed in 2 or 3 minutes, knead the dough.
Gather the dough into a ball and roll in a circle. Place the dough in a flan ring on a slightly dampened pastry sheet; press the dough down so that it takes the exact shape of the ring. Fold the excess dough down over the edge and sides and cut the excess. Take the fold of dough and crimp the outside rim.
Spread almond cream inside the shell. Line the inside of the pastry with a fine buttered paper; fill to the top with dry beans; bake in a 325 degree oven until golden brown.
Remove from the oven; let cool; remove the ring. Arrange the hulled strawberries in the tart and brush the surface of the berries with apricot glaze.