Breton Strawberry Tart (Paimpolaise)

Instructions

1. 1

   Preheat the oven to 180°C (thermostat

2. 2

   Prepare the Breton cake: in a bowl, mix the flour, sugar, and vanilla sugar.

3. 3

   Make a well, and put in the eggs, softened butter, and orange flower water.

4. 4

   Work the dough with a wooden spoon just to combine the ingredients without overworking it.

5. 5

   Pour this mixture into a greased baking dish of 22 cm diameter;

6. 6

   Spread the dough with the back of a spoon.

7. 7

   Glaze with the yolk mixed with milk and sugar, then bake for 35 minutes;

8. 8

   The cake should be golden brown and soft.

9. 9

   Meanwhile, prepare the pastry cream: heat the milk and vanilla.

10. 10

    In a bowl, beat the eggs with the sugar until the mixture turns white;

11. 11

    Add the flour and cornstarch.

12. 12

    When the milk boils, pour it into the mixture while stirring vigorously.

13. 13

    Return to the heat and remove from the first boil.

14. 14

    Pour the cream into a separate bowl, and let it cool down.

15. 15

    You can dust with icing sugar to prevent a skin from forming on its surface.

16. 16

    Wash and de-string the strawberries but do not cut them!

17. 17

    When the cake and cream have cooled down, set up the tart.

18. 18

    Generously distribute the pastry cream over the entire cake;

19. 19

    Place the whole strawberries, with the largest ones at the center.

20. 20

    Finally, glaze the tart with a brush using warmed fruit jelly.