Strawberry Tart

Steps

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1. 1
   Prepare the pie dough: Use chilled dough that has been refrigerated for several hours or overnight. Lightly flour the work surface and gently roll the dough into a circle large enough to cover the bottom and sides of a 13-inch tart mold. The dough is fragile and may crack; this is normal and will be fine once baked.
   ▶ ≈0:47
2. 2
   Transfer the dough to the mold: Carefully place the rolled dough into a buttered tart mold, ensuring it covers the bottom and sides evenly. Use scraps of dough to fill any cracks, gently pressing them in with the base of a bowl if needed. Trim excess dough with a rolling pin along the edges.
   ▶ ≈2:54
3. 3
   Chill the dough: Place the dough-lined mold in the refrigerator for approximately 30 to 45 minutes until completely firm.
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4. 4
   Blind bake the shell: Preheat the oven to 400°F. Pierce the bottom of the dough with a fork several times (not too many, as it won't rise). Line the inside with parchment paper or foil and fill with cooked rice or baking beans to weigh it down. Bake for approximately 30 minutes.
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5. 5
   Seal and rebake: Remove from the oven and carefully lift out the rice or beans. Mix egg white with a little sugar and brush it inside the shell to seal the holes, avoiding the edges where it might stick. Return to the oven for 5 to 10 more minutes until the egg white dries.
   ▶ ≈9:01
6. 6
   Make the glaze: Combine 1 tablespoon cornstarch, 1 teaspoon cornstarch, 1/4 cup sugar, and 6 oz apple juice in a saucepan. Add a little lemon juice if needed to balance sweetness. Heat until it comes to a boil; the glaze is done when boiling. If it cools and becomes too thick, briefly warm it in the microwave.
   ▶ ≈10:39
7. 7
   Assemble the tart: Allow the baked shell to cool completely, then carefully remove it from the mold and transfer to a plate or serving platter. Pipe or spoon the pastry cream evenly into the cooled shell.
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8. 8
   Arrange the strawberries: Slice fresh strawberries and arrange them on top of the pastry cream, starting from the outer edge and working toward the center. Overlap the slices gradually, decreasing in size as you move inward. Fill any gaps with blueberries if desired.
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9. 9
   Apply the glaze: Once the glaze has cooled slightly, gently brush or drizzle it over the strawberries to give them a beautiful shine.
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10. 10
    Garnish and chill: Dust lightly with powdered sugar and optionally garnish with thin strips of fresh mint. Refrigerate the finished tart briefly to allow the pastry cream and glaze to set completely before slicing and serving.
    ▶ ≈23:03