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Before starting this Strawberry Tart recipe, make sure you have organised all the necessary ingredients.
Roll out the Puff pastry...
... and shape it into a rectangle (45 x 25cm).
Using a knife, cut two even strips from the remaining puff pastry (about 2cm wide).
Prick with a fork or a roller docker.
Glaze the edges with a thin layer of egg wash.
Place the two pastry strips on the edges of the base.
Make indentations with a pastry crimper.
Glaze the edges...
... and bake at 180°C (gas 4)...
... until puffed up and golden. Continue cooking for a few minutes until dry.
Stem the strawberries and wash with water.
When the pastry is cooked...
... remove the pastry shell from the oven...
... and let cool.
Spread a layer of crème pâtissière at the bottom.
Over low heat, heat the red glaze together with 20 ml of water.
On top of the crème pâtissière, arrange the strawberries in the shape of a pyramid. Using a pastry brush, apply a layer of red glaze. The glaze also serves as a kind of cement: it sets the strawberries together so that they do not collapse when cutting into slices. Your strawberry tart is now ready to be served. Enjoy!
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