[Fresh Strawberry Tart - cold]
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VQqJJdnxoZV_4Z4reXtoJSlBJekJFky1icWpmCA1IgoyWVTGyvHJJGIu6uqOSYNtn8LgEsLW-dN0gfbHVIW7MHNVVn_6_RmePNzUXzZlNyj2vLur6ZauOh_0cODoN0bGrYbHN1s99ldY/s320/101_2979.JPG)
...Julia says that "fresh fruit tartes are easy to make, pretty to look at and refreshing to eat"...she's probably right...ours was...
...first, you'll need to make a
Vegan Pâte Brisée Sucrée...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHcLvV6fLoEylOVNJv8v8K07WSGQItN-YjqULRifUyjZBQ9Y9zlMBuJs2gsNNH78WBEuYILZpc5W1WjM9MZxKdS0AM1QKIuzVyafhWvLmLiXT-9YIKn3Lf4cpOe2aohb47Q78q9XPa_4X/s320/101_2964.JPG)
...I use this little trick to keep my pâte nice and flat...I cut the center out of a pie tin...and I just lay that over the center of the pâte...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMIDesTmmNdDuiAI8rpPCqYAAfKtfEZS8lVgnEJ661mruvvCMLCQATyIpIeHekeSpVO6pdGeCj3CjQbX2M-2ihQWa0_lb1tjtQuWr03lvpDMo5vOuVltyDUjN0u4AvbfIID6fC4XUL9Pz/s320/101_2965.JPG)
...then I weight it with an oven-proof dish...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiopfhgEFgHp-vhx4DjVGFGFrm6_y4XNFmU4lxLsERZxl0FeT-eHvZuIYunEyffVgDP032DJ_d33_Su268i-L1KUhdJ1nev3bShwASiwc-KQ4mAVCCYIjRr6eytZ0VZnJj1nnGhRppHTP/s320/101_2966.JPG)
...and bake...sometimes just a prebake...or in this case a fully baked crust...the little tin pops right off...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDd6KdmWWJUdR6XkqcNCLuAIlVLaiogRGaGHtaK28JESS_u3OWO7ClvgyRT9FiQDK5qYJf_pYNhQ8PdNYe49E7EYCxaNcfH-mdrlhM8bT2MjFY1e1YaVUllP1AdhXKwtlXP-UKCfnOmUS/s320/101_2967.JPG)
...then I don't have any holes or bubbles in my crust...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RXGT7dhbRc_PCGyUc8erQnmeg7N_ZZG6IHbTJKwIFe-2P98LHgbRGkAdlXfD7VbUeWlvAqDlqAVZ6RmCiI4DooeNj-tWxRet50LlRdJXlIGyA-V2PJJn4K3yeV6xgtgAWIrQMxCsABzL/s320/101_2963.JPG)
...next...you make a
VEGAN CRÈME PÂTISSIÈRE...you know how Julia's recipes almost always build on a 'skill' you've already 'mastered'...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN605LnX8v5YfSqSsuC8-2kTo1Q3vz1Y4Zp_Z94bAHpMTyNuv2Bsi227snoSQLXd5M1O6iHjNdYe9xVbzmMi7p1eNVSvcYoS0r9mChBd9X6BCpCzXXzJvm2cO9xTDvxu495k1B0_tAgm7q/s320/101_2968.JPG)
...then you're supposed to boil some red currant jelly with sugar and cognac...but I used Strawberry preserves...I strained them with a fine mesh strainer to get all the strawberries and seeds out...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8KOez5Ci0Rd18Xd0bPwLBtO2VEWcW0KHMz62Ilv42X2K4thgF7cdcZIBk2eH43gF1FJBuKDDioBuSbOhkBRoiw1JVS2IoaiwL40qS97HZSbSKq520eyNF9tCugsU_tb6dydoQUsd9WSDx/s320/101_2969.JPG)
...and then using a pastry brush...paint the pastry shell...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzBYB4mmIIR4md-l1kLUV4dN1AiERrneCX78mldzzCfjD2BBmP7pRwwYV19lPtOguBtoRtpjm7MsHl8BLY2nRz7BVEhAZoRxXtF0dkzUXa26h2pwwkcoZO-EBQ_Gpz0CymtDCuCpxhnIB/s320/101_2970.JPG)
...just a thin coat over the entire shell...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LsgCAMiXxxByKxZgIHvejnIhlrrp1sF-F9XNuPLeK_TTKUrz9NG7RhYl6-X0beq_WBjlPtsx_4WeY2-tKnsaXc4s8nhQmqPpDqoZmN-n80zVSLZBGWmT5Se_wAWmAqWrz1wobgSWOY6x/s320/101_2971.JPG)
...and let it dry for 5 minutes or so...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKnVZjBYnWNMm7j65uHTUy5ZXZrCu9csPE09MsJWC_MmozW3d8D1hkyeet9zSKcO9-rebvrclveYq6y8w62WQI1EpwoRewMjUQzUyH4kl05gXkN3DZBuX-Hf7irC4XazOwZVTJD6x6FsZ/s320/101_2972.JPG)
...wash and hull your strawberries...Julia says to stand them on their stem ends...but I didn't think that was very pretty...so I sliced mine so I could arrange them around the dish...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3__3zVV3bg12u9dKpp4zTp60dge9OqsTk8SS_UHKYiye1pKq6WYTkWvcZxp3loP-zOZiYG7wH6-ZlirCl5oMyINApHv_mvLA8Wdtly4zmQIJX-Y_LBm-mSm2OubKDMpf4vzJqlfq_XkV/s320/101_2973.JPG)
...spread some VEGAN CRÈME PÂTISSIÈRE in the bottom of the shell...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiag0CTgzU-OcJHejk9tj1Au69PgEASxewULfZQjkUVvtvdp6edmVLdkhyfAbRhdg-xb3Nwc1J6ux7Df_prWAR38LJwgm92dc1NPxFsdl73hh6XvhCgiEmqurbjXyYmdestfuGuaxxBSpRK/s320/101_2975.JPG)
...about 1/2 inch and it should be cold...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyssEKVWaIlRRqV2g3WV0BA65yPnQjSkjEg_lS7jXy4ZoHZ_znLgSF4KakKzhxSr0iIklEs3ugb_-nKRWSu_1FsfgAjmy0SLtkqUF-ZdUylk4wxmLfEj3CvLFv-pKdlN4yYNTRB3xvMH5K/s320/101_2976.JPG)
...then arrange your berries...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMKAjMyYgPt-y-RlFwuuDKsc_2kAIFPTotgBUVK6-yIr4JWayzYOPK_lHOU3-HpBWn1UeGG5f1nI5p8ZuYtMzARl5AzQ8ETKJUbwZhwqo5oD0mbzDl2w9Kyt1AfQOKQ9Getwz0gDfj_QK/s320/101_2977.JPG)
...and spoon over the remaining glaze...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38OZSpNI0WZsd0nPt9BmMVoi-IdJt9-psf51vSyRfMc5XdpLR4ooe3IQJJ999rAuxHDOUVj5sWIM0QhEIFNCMB6LnTVmaWfr2WHi0m5VrKlf5qG2rs6-jBGtEvpejbAtTjUzuVO2ARzVc/s320/101_2978.JPG)
...it certainly is pretty to look at...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYeYJ3TDrN2m9kvCcXYBJ0QVJrb4CBBb-Zk4-H6CbcZqQK5bdVnvifJtbc013p_TeVlGLYYbwygZIieKg7KiWTDFdgyyqP0dwOc85Cdf_gEQKt6ZcHd9iQ3s8dXFRe8PMd2eifrjwR1yg/s320/101_2980.JPG)
...perfect for company...a pretty spring dish...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-4eLLka-Il2G1On_2ybkGT1N8Yi6ww22nP_QKfGN59mBKDvk6xwKZFcn9K4B3xJMuDZgPaPPu5vrNo4RbENdWZOGfskru8XOIq4aYVgG-Ph672JEpfOS0Za9HFlzmbJHr2uIj90r3x5v/s320/101_2981.JPG)
...Ooooh...I'll definitely be making this again...it wasn't very difficult to make...and it turned out just perfect...we all loved it...
Substitutions: Earth Balance for Butter - in the crust...
and I used Strawberry jam (strained) for the glaze instead of Red Currant...
Recipe here:
Mastering the Art of French Cooking
pp. 640-641