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The strawberries were really sweet, and succulent, so I took a giant step (for me), and tried what I've admired in cookbooks for years. A tart, with my own pastry. Pate Sucre, which is a sweet dough, isn't all that easy to make. I've tried it twice now, and I think I'm getting it. The basic ingredients are easy to find, and proportions are straightforward, what's harder is getting it malleable, which takes a lot of cooling, and what is called 'resting.'
1.5 cups wheat flour | 0.5 unsalted butter | 0.25 cup sugar | 1 egg or 1 egg york and little cold water | two pinches of salt make a difference.
Mix the ingredients, (and I'm not yet clear, if the order matters -- some say add the eggs last, some don't), make it into a ball of dough, and wrap in clingfilm, and let 'rest' in the fridge for an hour or longer. I think this makes it is stringy, and malleable because the gluten in the wheat, get activated. (I have to read up more about this. Then roll it out, under cling wrap, some say -- and lay it in a buttered pan. Now, I have muffin pan, so I used that, the first time, worked better than the second, where the pastry was crumbly. But I figured out a work around, just laying a ball of dough in the little muffin well, and working it into the shape. Yes, that worked!
I used an egg wash, one yolk, with a little water, brushed on the surface of the pastry, and put it in the oven, (pre heated) at 350 for 20 mins.
It has of course, a crumbly, buttery shortbread like texture and taste, and is amazing with strawberries, to which i added a reduction. One time, I did add some cream too!
Pradeep Jeganathan was born and raised in Colombo, Sri Lanka, where he lives and works. He began to cook when he discovered, as an undergraduate in the US, that MacDonald's was terrible. He continued, when he realized that girls like a guy who knows to cook. After he took up photography as a hobby, he got into shooting food. He has eaten a lot of cold meals since, but he hasn't stopped, because taking a photograph, helps him remember what he's eaten. (He eats a lot, and some times, he forgets). His food photos have been published in a variety of international and Sri Lankan print magazines and web sites and his food photo/recipe columns have appeared Zero77 & Spectrum ("Achcharu") and will soon appear in Ink. He's been a featured chef on ETV's The Home Gourmet, his cooking and food photos have been the subject of a feature article in Sri Lanka's Sunday Times; his food blog has also been featured in Femina.in -- the Indian women's magazine.