Strawberry Tart

This recipe is from one of my favorite chefs. This recipe can be halved if you prefer to make one tart. The look of this finished product is irresistable. The pastry of this tart shell is unlike any other. It almost tastes like a cookie. If you take the trouble to make this, you will be very pleased because the color of this strawberries with the glaze makes this dessert popped out of the rest of the desserts on the table !!

Recipe:
8 oz (2 sticks) unsalted butter softened
1 cup plus 2 tbs confectioners sugar plus more for dusting
2 large egg yolks plus 1 large egg lightly beaten for egg wash
2 cups all-purpose flour plus more for surface
1/4 tsp salt
3 pints (6 cups) strawberries, hulled
3 cups strawberry preserves (2 12 oz jars)
1 cup heavy cream

Method:
1. Cream butter and 1 cup sugar until pale and fluffy. Add yolks and beat until just incorporated. Add flour and salt and beat until just incorporated. Shape dough into 2 disk, wrap each in plastic and refrigerate at least 1 hour (or up to 3 days).

2. Roll out each disk into an 11-inch round on a lightly floured surface. Fit each round into the bottoms and up the sides of a 9-inch fluted tart pan with removable bottom. Prick the bottoms of dough with a fork and refrigerate until firm about 1 hour.

3. Preheat oven to 350 deg. Brush crusts with egg wash. Bake, pressing down crusts if they start to bubble until golden brown, about 20 mins. Let cool completely and remove from pans.

4. Trim strawberries to about the same height. Heat preserves in a small saucepan over medium low heat until loose. Strain through a fine sieve. There will be 1 cup of solids left. Spread 1/2 cup solids over bottom of each tart. Arrange strawberries in a single layer over the top, placing cut sides down. Brush strawberries with just enough warm glaze to make berries shiny. Dust with confectioners sugar.

5. Beat cream with remaining 2 tbs sugar until just thickened. Cut each tart into quarters and serve slices topped with whipped cream.