Learning from mistakes....I should have done what Ina Garten suggested and stuck w/ the small 4 1/2 inch tart pans. I decided I could make into a large 9 inch tart. Maybe if I had done a little better w/ the pastry cream, it would have worked. I had never ever made a pastry cream before - not the easiest, but it was delicious. The tart would have held together much better in small rounds. It was difficult to slice in this larger size. My husband and I had just returned from visiting my folks a few weekends ago in Travelers Rest (I'm behind on my blogging--I made this tart as soon as we returned - about 3 weeks ago). My mom took us to the Cider House and we ended up bringing home a flat of "Sweet Charlies" grown not far up the road at Strawberry Hill, USA. I was determined to make a strawberry tart. I settled on Ina's recipe because I already had most of the ingredients.
The tart was delicious. I loved the pistachios mixed in w/ the beautiful strawberries. The sweet apricot jam made the plump strawberries glisten so beautifully.
The next day, I mixed some of the pastry cream w/ Grand Marnier and served spooned over more of the fresh strawberries. This was almost more delicious than the tart. I should know better than to stray too far from such a recipe. Ina's pastry dough was very easy and I look forward to using again sometime soon.
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