Tudor Strawberry Tart

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Ingredients

• 1 pound (450 grams) hulled strawberries
• 4 egg yolks
• 1 heaping half cup (90 grams) breadcrumbs
• 1/2 cup (100 grams) sugar
• 2 tablespoons (25 grams) butter
• 2 cups (250 grams) flour
• 1 stick (113 grams) butter, diced
• 2 egg yolks
• 1/4 cup (60 milliliters) cold water
• Pinch of optional saffron threads

Instructions

1. Mash the strawberries into a fine pulp or use a blender. Strain the pulp through a strainer, whisk in the egg yolks until smooth, then add breadcrumbs and mix.
2. Add sugar and whisk, then add butter in pieces and mix until combined.
3. For the crust, sift flour into a bowl, add saffron if desired, then rub in diced butter until it resembles fine breadcrumbs. Mix in egg yolks and cold water until the dough comes together.
4. Knead the dough briefly, flatten into a disc, and refrigerate for 30 minutes. Roll out the dough into a thin circle and line a tart tin or pie pan, leaving some overhang.
5. Blind bake the crust at 425°F (220°C) for 7 minutes, then remove the parchment and baking beans, flatten the crust, and bake for another 5 minutes.
6. Let the crust cool, then pour in the strawberry filling. Bake at 350°F (175°C) for 30 minutes until the filling is set.
7. Serve the Tudor Strawberry Tart as is or decorate the top as desired. Enjoy the concentrated strawberry flavor and smooth, airy texture of the filling.

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