The fresh strawberry tart is a delicious shortcrust pastry tart, easy to make, fragrant and irresistible.
A crumbly shortcrust that doesn’t become soggy because of the fresh strawberries that fill it, thanks to a small trick that makes the strawberries’ juice become creamy during baking. Simple and wholesome, perfect as an after-dinner dessert, but also for breakfast or a snack.
Read how to make the fresh strawberry tart with the easy recipe below, as usual, right after the photo 😉
You might also be interested in the following strawberry tart recipes:
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 35 Minutes
- Cooking time: 35 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 cups strawberries (about 300 g / ~10.6 oz)
- 2 cups 00 flour (all-purpose)
- 3/4 + 2 cups tbsp granulated sugar (about 170 g / ~6 oz)
- 1/2 cup unsalted butter (about 120 g / ~4.2 oz)
- 1 egg
- 1 egg yolk
- 1 teaspoon lemon juice
- 2 1/2 tablespoons cornstarch (about 20 g / ~0.7 oz)
Preparation of the Fresh Strawberry Tart
Mix the flour with about 1/2 cup + 2 tbsp (120 g / ~4.2 oz) of the sugar.
Add the butter cut into small pieces and mix until you obtain a sandy texture.
Add the egg and the egg yolk and knead vigorously until you have a smooth, homogeneous dough.
Shape into a disk, wrap in plastic wrap and let rest in the refrigerator for at least half an hour.In the meantime wash the strawberries, remove the stems and cut them into pieces.
Place them in a bowl and toss with the remaining sugar, the lemon juice and the cornstarch, mixing thoroughly.
When the shortcrust has rested, roll out the dough to form a disk sized to line the bottom and sides of an 8-inch tart pan (about 20 cm) and fit it into the pan, trimming any excess.Prick the shortcrust base with a fork and arrange the prepared strawberries on it without adding the juice that will have formed (it’s best to transfer them to the tart with a slotted spoon).
Rework the leftover dough and cut strips to decorate the tart.
Bake in a preheated fan (convection) oven at 356°F for about thirty-five minutes, or until golden.
Carefully remove from the oven and let cool completely before removing the fresh strawberry tart from the pan.
Notes
Also visit the collection Strawberry Cake: 10 recipes to try with lots of easy, indulgent and irresistible ideas: you can reach it directly by clicking HERE.
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