Preparation of Wild Strawberry Tart

• Let’s see how to prepare the tart.

  In a bowl, put the flour, sugar, a teaspoon of baking powder, grated lemon zest, a pinch of salt, then the eggs and room temperature butter cut into pieces, start kneading with your hands, when it begins to combine, transfer it onto a pastry board and knead until the dough becomes smooth and homogeneous. Wrap the shortcrust pastry in plastic wrap and put it in the fridge for about 30 minutes. Meanwhile, prepare the filling, after washing all the wild strawberries well, put them in a saucepan, add the sugar, put on low heat and stir when the sugar begins to melt, continue cooking for about ten minutes or at least until it thickens but should not become as thick as jam. After 30 minutes, roll out the shortcrust pastry with a rolling pin and make a thickness of about 0.4 inches, leave some shortcrust pastry aside for the finishing touches. In a greased and floured baking pan, place the pastry, making at least 0.8 inches on the sides, pierce the pastry with a fork. Pour over the prepared filling. Roll out the remaining pastry and cut it into strips, fold the edges of the pastry inward, and place the cut strips on top. Bake in a preheated oven at 356°F for about 30/35 minutes or at least until the desired golden brown.

  
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