Raspberry and Strawberry Tart

Name: Raspberry and Strawberry Tart - Gherghina L.
Ingredients: Dough recipe: 250 g raspberries; 300 g strawberries; 3; 4 tablespoons sugar; 3 teaspoons starch

Dessert - Raspberry and Strawberry Tart by Gherghina L. - Recipia

I have made this tart several times, especially in the summer when I have fresh raspberries and strawberries in the fridge or even from the freezer. It’s the kind of dessert you can put on the table with minimal effort and it doesn’t require you to be very detail-oriented. You roll out a dough, toss the fruits inside, and the rest takes care of itself in the oven. When I feel like it, I play around with the strips of dough on top, but often I just lay them on however they fall. Quick Info Total time: about 1 hour Preparation time: 20 minutes Baking time: 25-30 minutes Servings: 8 Difficulty: easy Recipe type: summer fruit tart, homemade Ingredients 250 g raspberries 300 g strawberries 3-4 tablespoons sugar 3 teaspoons cornstarch Tart dough (the amount is not clearly specified in the source, but it’s needed for a standard round tart pan) A bit of butter or margarine for greasing the pan Powdered sugar, for decoration (optional) Preparation method 1. Roll out the dough into a round disc, large enough to cover the base and edges of a tart pan. Grease the pan with a little butter or margarine, then place the dough in it. 2. Put the raspberries and strawberries in a small pot, add the sugar, and let them cook for 3-4 minutes until the fruits release juice and the sugar melts. 3. Dissolve the cornstarch in a tablespoon of cold water, then pour it over the fruits. Stir constantly over low heat until the mixture visibly thickens. This takes about 1-2 minutes. Remove from heat and let it cool slightly. 4. Pour the filling over the dough in the pan and level it out. 5. Roll out the remaining dough and cut it into strips. Place them on top of the filling, either simply, in a cross, or twisted, as you like. 6. Bake the tart in a preheated medium oven (180°C is usually fine) for 25-30 minutes, until the dough is golden and the filling looks set. 7. Let the tart cool slightly before removing it from the pan. You can dust it with powdered sugar before serving. Why I make this recipe often For me, it’s one of the simplest ways to use seasonal or frozen fruits. You don’t need complicated techniques. It can be made with any type of berries and doesn’t require a fancy dough. I can easily adapt it based on what I have in the fridge. Tips and Variations Tips If the fruits are very juicy, don’t hesitate to use a little more cornstarch or drain some of the juice. The dough should be rolled out thin enough to bake well but not so thin that it tears during transfer. Substitutions You can use frozen fruits without any problem. There’s no need to thaw them beforehand, just put them on the heat with the sugar and let them cook. Cornstarch can be replaced with flour if necessary, but the texture will be slightly different. Variations You can add a pinch of cinnamon to the filling if you like. It also works with other berries, such as blueberries or blackberries. Serving Ideas It’s good both at room temperature and chilled from the fridge. It can be served plain or with a little whipped cream or yogurt. Frequently Asked Questions Does the tart turn out just as well with frozen fruits? Yes. If you use frozen fruits, all you need to do is put them directly on the heat with the sugar. No other adjustments are needed. Can I use another type of sweetener instead of sugar? In principle, yes. You can also use honey or brown sugar, but the amount may need to be adjusted to taste. The texture might differ slightly. Can I skip the powdered sugar at the end? The powdered sugar is just for decoration, it’s not mandatory. The tart is good even without it. What do I do if the filling is too runny? Let the mixture cook a little longer until it thickens, or add an extra half teaspoon of cornstarch dissolved in water. Can I prepare the tart in advance? Yes, but ideally it should be consumed the same day, especially if you use fresh fruits. The dough tends to absorb moisture if it sits too long. Nutritional Values Estimated values for one serving (out of 8): Calories: approx. 180-220 kcal Protein: 2-3 g Carbohydrates: 35-40 g Fats: 5-8 g Values vary depending on the type of dough used and how much sugar you add. Estimates are approximate, not exact. Storage and Reheating The tart can be stored in the fridge, covered, for 1-2 days. The dough will become softer after a day due to the fruit filling. I do not recommend reheating in the oven, as it will soften even more; it is best served at room temperature or chilled.

Preparation

We roll the dough into a round shape and place it in a round mold greased with a little butter or margarine. We put the fruits on the heat together with the sugar and let them boil for 3-4 minutes. Then we add the cornstarch dissolved in a tablespoon of water and stir until it thickens. We take it off the heat and let it cool. We pour the filling over the dough and level it. The remaining dough is rolled out and cut into strips that we place over the fruits. We put the tray in the preheated oven at moderate heat for about 25-30 minutes. We take it out of the oven and dust with powdered sugar after it has cooled slightly. You can use both fresh and frozen fruits; the taste is the same.

Raspberry and Strawberry Tart

Preparation

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