- 1 cup flour
- ½ cup sugar, divided
- ¼ teaspoon baking powder
- ⅓ cup butter, cut into Tablespoon-size slices
- 1 egg yolk
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 quart large ripe whole strawberries, hulled strawberries, dry
- ¼ teaspoon grated lemon zest
- Fruit Glaze
- 2 Tablespoons apricot jam or apple jelly
- 2 Tablespoons water or sweet white wine
- Preheat oven to 400°F.
- In a food processor, combine flour, 1/4 cup sugar, and baking powder. Pulse once or twice. Add butter by Tablespoons and process until butter is incorporated and mixture is reduced to small crumbs (it will not form a ball).
- Pour crumb mixture into a 9-inch tart pan with removable bottom. Press crumbs gently over the bottom and halfway up sides of pan. Bake for 10 minutes.
- While crust is baking, combine egg yolks, sour cream, remaining 1/4 cup sugar, vanilla, and lemon zest.
- Remove baked crust from oven and immediately pour sour cream mixture into the hot crust. Return to oven for 10 minutes.
- Remove from oven, let cool, and then refrigerate for at least 2 hours.
- When ready to serve, arrange whole strawberries on top of the custard. Lightly brush the strawberries with the Fruit Glaze. To serve, lift the tart from the side of the pan and place on a serving dish or cake plate.
- In a small saucepan combine the jelly and water and heat until bubbly. Let cook 1 minute. Remove from heat and let cool. Brush the glaze over the top of the strawberries.
- If the green crown is to be removed, do so carefully without making a hole in the top of the strawberry. If a hole was made, the strawberry should then be cut in half, allowing you to wash both the inside and outside of the strawberry.
- Briefly soak berries in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
- Allow the berries to soak for a few minutes.
- Carefully wash off the entire surface of the strawberry.
- Gently dry each strawberry. They may be used without inspection.
- Carefully remove the green leaf of the strawberry without making a hole in the top of the strawberry. If a hole was made, the strawberry should then be cut in half, allowing both the inside and outside of the strawberry to be washed.
- Rub the surface of each individual berry while holding it under a stream of running water. Careful attention should be paid to the area beneath the green leaf at the top of the berry.
Inspection for Long Stem Strawberries:
The beauty of highly-priced long stem strawberries may be marred by contact with water and/or the removal of its green crown. We therefore recommend the following washing procedure:
- Taking an individual strawberry in hand, lift the green leafy crown at the top of the berry and, with a soft brush, e.g., soft bristle paintbrush or women’s make-up brush, brush off entire surface of strawberry.
- Each berry should be carefully inspected under strong light. Thrips may crawl into the crevices of the strawberry seeds. The entire surface area must be visually inspected. A magnifying glass can be a most helpful tool for easy identification of insects.
- If the strawberries are found to be heavily infested, the entire pallet should not be used.