Strawberry Sablee Tart

Name: Strawberry Sablee Tart
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 tart, 6-8 serving(s)
Ingredients: 7 1/8 ounces plain flour, plus extra; plain flour, for rolling; 1 teaspoon salt (fine sea salt); 1 teaspoon baking powder; 4 3/8 ounces unsalted butter, softened to room temperature plus extra; unsalted butter, for greasing; 4 3/8 ounces caster sugar; 1 sprig fresh thyme (stripped); 3 egg yolks; uncooked rice, for baking; 8 7/8 ounces even-size strawberries, hulled; 4 tablespoons icing sugar, sifted; 2 tablespoons balsamic vinegar; 9 5/8 ounces double cream; 1 lemon, zest of, finely grated; 1 lime, zest of, finely grated; 2 ripe passion fruit, halved (wrinkled); 2 tablespoons creme fraiche; 2 tablespoons plain yogurt; 6 large basil leaves, chopped; icing sugar, &; 1 small basil leaves, to serve

Submitted by Manami

"Strawberry sablee tart is a Gordon Ramsay classic that has the crumbliest pastry ever, plus a few of his own modern touches. Pate Sable is made of more sugar & eggs than Pate Brisee and it has no water. He says "Instead of ceramic or metal baking beans, use uncooked rice. It is lighter, so it holds the pastry down without squashing it." There is a chilling time of 1 hour and cooling of 15 minutes. A melt in your mouth pastry! bbcgoodfood.com/recipes/4443/strawberry-sable-tart."

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Ready In:: 35mins
Ingredients:: 22
Yields:: 1 tart
Serves:: 6-8

ingredients

INGREDIENTS FOR THE PASTRY
7 ¹⁄₈ ounces plain flour, plus extra
plain flour, for rolling
1 teaspoon salt (fine sea salt)
1 teaspoon baking powder
4 ³⁄₈ ounces unsalted butter, softened to room temperature plus extra
unsalted butter, for greasing
4 ³⁄₈ ounces caster sugar
1 sprig fresh thyme (stripped)
3 egg yolks
uncooked rice, for baking
INGREDIENTS FOR THE FILLING
8 ⁷⁄₈ ounces even-size strawberries, hulled
4 tablespoons icing sugar, sifted
2 tablespoons balsamic vinegar
9 ⁵⁄₈ ounces double cream
1 lemon, zest of, finely grated
1 lime, zest of, finely grated
2 ripe passion fruit, halved (wrinkled)
2 tablespoons creme fraiche
2 tablespoons plain yogurt
6 large basil leaves, chopped
icing sugar, &
1 small basil leaves, to serve

directions

TO MAKE THE PASTRY:
Sift the flour, salt and baking powder into a large bowl.
Rub (mix) in the butter until it is the texture of crumbs, then mix in the sugar and thyme leaves.
Make a well in the centre.
Beat the egg yolks together, then stir into the mixture with a table knife until it forms soft clumps.
Using your fingers, draw the pastry together into a rough dough.
Turn out onto a lightly floured work surface and knead into a smooth ball.
Cover with cling film and chill for at least 30 minutes.
Rub a little softened butter around a plain 9" flan ring.
Cover a heavy baking sheet with nonstick baking parchment and place the ring in the centre.
Dust the work surface and rolling pin with flour.
Lightly re-knead the dough until smooth, then roll out to a round roughly 11 3/4 in diameter.
Lift the dough over the rolling pin and drape over the ring.
Press gently into the sides and let the overhang fall on the outside.
Break off a chunk of pastry and roll into a ball.
Dip into a little of the icing sugar, then use it to press the dough into the ring.
Do not trim at this stage.
Chill the tart pan for at least 30 mins, preferably in the freezer.
Heat oven to 180C/356ºF.
Cover the tart pan with a large round of baking parchment, then half-fill with uncooked rice.
Place in the centre of the oven and bake for 15 minutes.
Remove and lift out the parchment and rice.
Turn oven to 160C/320ºF wait about 5 mins, then return the case and bake for a further 10 mins until golden brown.
Remove and cool for 10 minutes.
Using a small, sharp knife, cut away excess pastry, trimming the ring top.
Loosen the sides with a knife, pull off the ring and leave to cool.
The pan should be biscuit crisp.
TO MAKE THE FILLING:
Place the strawberries on a plate, dredge with the icing sugar and vinegar, then set aside.
Beat the cream with the grated zests until just forming soft peaks.
Scoop the passion fruit pulp into a small sieve and rub through onto the cream with the back of a spoon, then stir in the creme fraiche and yogurt.
Stack the large basil leaves together, shape into a roll, thinly slice into shreds, then chop;.fold these into the cream.
When the base has completely cooled (it doesn't matter if it has broken around the sides a little), assemble the tart.
Spoon the cream into a piping bag or ziplock without a nozzle, then pipe in small, even dollops over the base.
Drain the strawberries and press lightly onto the cream.
Dust over more icing sugar, tuck in the small basil leaves among the strawberries and serve immediately.

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RECIPE SUBMITTED BY

Manami

Hello all, thank you for visiting My Page but forgive me for it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love & beauty. ;) Just thought I should get with the program - my geisha & my icon! :) Don't fret, I won't change it again! I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I was on a forced hiatus from the UofM, due to illness. From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations & a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree & wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)>  I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! Loved it and was very happy with the work I was doing. However, I got an offer from two young guys who had a factory in Cleveland, Ohio, where they made Maternity Clothes and they wanted me to be in charge of the shipping dept, keep inventory and in my spare time - help with the designing!! I couldn't pass it up - the offer sounded so great and the salary was twice what I was making in the NYC. So I went to Cleveland, got married, had both my children and got a divorce 15 years later. Then my children and I moved to South Florida and have been here since 1978, I can't count that far back :) Learned how to do taxes with H&R Block and worked simultaneously as a Supervisor in 2 offices for them for 15 years. Then after the accident everything went spiralling downwards until I could no longer walk alone even with a walker - so the next step was a wheelchair. Stayed at home with a lot of help (nurses, PT therapists) fixed the bathroom so I could bathe myself and fixed the kitchen so I could help warm-up meals (was taught how to cook in rehab) and so forth and so on. However, the fire department had other plans for me, I called them too often to pick me up off the floor - how embarassing! So they gave me a choice - either a home or they would have to call HRS! :( (very sad) It was there, in my home where I was robbed! <img title=Cry src=/tiny_mce/plugins/emotions/img/smiley-cry.gif border=0 alt=Cry /> All my cookbooks (all my Julia Childs Cookbooks, my Settlement Cookbook which had been my mothers - published in 1939 - with all her notes) my mother's cookbooks from Cuba & Haiti, all my handwritten recipes. They also took all my Delft collection, some antiques that I had in the kitchen like my rolling pin, a beautiful old & used wooden bowl, a charcoal-iron that was brought north when my parents left Haiti, it was hand-painted & was gorgeous, as well as all the other things that are too numerous to mention! That proved to be the last straw & from there it was an ALF,<img title=Yell src=/tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> which was horrible, and then on to another home where the administrator of that home became the administrator here and voila, here I am. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> I have a beautiful large private room with a private bath, furnished to my liking: eclectic! <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> My room is large enough to house my office and all the other odds and ends with which I like to surround myself. During tax season, mostly, my room is always full (of course I love it that way)! I have a blanket my daughter bought for me in New Mexico and that is on my bed. You guessed it - that is where everbody sits or on my great grandfather's arm chair which is in great shape. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> Update 01/11/2008 that time is here again :) Have started doing taxes already and not just regular taxes but corporations, partnerships and 1040X - ammended returns! Whoopee! I love the feeling I get when this time comes around and I get into gear!!! I love it! :) The head chef, the kitchen supervisor & the dietician enjoy the recipes from Zaar; the ones that I post, as well as, the others. We are in the process of changing the menu right now - so we have been doing a lot of figuring. The administrator is so cute because every once in a while she asks for a recipe and then she gives me a pack of paper so I can print them. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> I am president of the resident council and most of the family members come to me to take care of their grievances - this way I do my part - and the staff can take care of the larger problems! It has been working for 10 years - why change if it ain't broke?<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> Well, it's time to say hasta luego folks. <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing />

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