STRAWBERRY TART ROLL, an easy and quick breakfast dessert to prepare with shortcrust pastry and fruit, without jam, perfect with milk.
The STRAWBERRY TART ROLL is a very simple dessert made with shortcrust pastry and strawberries, prepared in a few minutes, baked in the oven or with an air fryer, and is very soft.
The ideal dessert at this time with seasonal fruit, the strawberry tart roll is really delicious, prepared with a simple dough made of flour, sugar, butter, and eggs, without yeast and fruit, filled, rolled, and baked.
Of course, you can enrich the dessert by adding custard or a layer of jam, but I didn’t have any jam and didn’t feel like making the cream, so I opted for something more practical and quick.
Join me in the kitchen today for the STRAWBERRY TART ROLL.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 6 tbsps butter
- 1 pinch vanillin
- 7 tbsps sugar
- 1 cup strawberries
Steps
Pour the flour into the food processor or a bowl, add the butter, vanillin, egg, and sugar, except for 3 tablespoons to set aside.
Work the ingredients well, take the dough, and roll it out on the floured surface.
Cut the strawberries into pieces and arrange them on the pastry, sprinkle with the sugar, and roll it up.
Seal the ends and bake the roll at 350°F for about 25 minutes.
Remove from the oven, let it cool, dust with powdered sugar, and slice.
Bon appétit
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STRAWBERRY TART ROLL
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