Fresh Strawberry Tart
Instructions
Bake the piecrust according to the recipe and let cool completely on a wire rack.
In a medium bowl, whip the heavy cream until frothy. Add the sugar and vanilla and beat until peaks form. Fold the whipped cream into the pastry cream and spoon into the crust, smoothing the top with the back of a spoon or rubber spatula.
In a small saucepan, combine the jam and brandy. Bring to a simmer, stirring to dissolve the jam. Remove from the heat and let cool.
Arrange the sliced strawberries in overlapping concentric circles around the top of the cream. (Alternately, arrange whole small berries, pointed tops up, in a circular pattern) With a pastry brush, brush the tops with the jam glaze. Chill for at least 1 hour before serving.
To serve, lift the tart from the side of the pan and place on a serving dish or cake stand. Cut into wedges, and garnish each serving with a fresh mint sprig.
