Fresh strawberry tart, with a unique aroma and a very special taste. The perfect dessert for a healthy and genuine breakfast, a shortcrust pastry shell encloses a strawberry filling 🍓
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
STRAWBERRY TART
- 4 cups all-purpose flour
- 1 1/4 cups powdered sugar
- 1 cup butter
- 2 egg yolks
- 1 egg
- Zest of one lemon
- 4 cups strawberries
- 1 apple
- 1/2 cup granulated sugar
- 1 lemon juice
STRAWBERRY TART
To prepare the strawberry tart, we start by making the shortcrust pastry.
Proceed by making the classic fountain with the flour on the work surface, add the butter in pieces and begin to mix it with the flour using your fingertips, then add the sugar, eggs, and lemon zest.
Knead until you get a homogeneous and non-sticky dough.
Form a loaf and wrap it in plastic wrap.
Let it rest in the refrigerator for about 30 minutes.
In the meantime, prepare the filling.
Peel an apple, cut it into pieces, and cook it in a saucepan with two tablespoons of water. Once softened, mash it with a fork and set aside.
Remove the leaves and damaged parts from the strawberries. Wash and cut them into pieces. Cook them in a saucepan for about 10 minutes with sugar, lemon juice, and the prepared apple. Let it cook on low heat, stirring occasionally until it thickens. The apple contains a lot of pectin and helps thickening. Once thickened, let it cool.
Butter and flour a 9.5-inch diameter baking pan.
Roll out the shortcrust pastry and place it in the baking pan.
Spread the strawberry mixture over the pastry.
Decorate with strawberry slices and pastry decorations or simply with strips of shortcrust pastry.
Bake at 350 degrees Fahrenheit for about 30/35 minutes.
