Strawberry tart
Fruit tarts are among the desserts I make most often, especially when I have seasonal fruits on hand. This version features a buttery, crumbly crust, and the strawberry filling thickens easily with cornstarch to achieve a pudding-like consistency. I used strawberries, but the same recipe can be made with cherries, sour cherries, apricots, or plums. For the dough, the resting time in the refrigerator is one hour, but it can be shortened to 15 minutes in the freezer if you're in a hurry. Quick Info Total time: approximately 1 hour and 35-50 minutes, depending on preparation time and the method of chilling the dough Preparation time: 1 hour for the dough in the refrigerator or about 15 minutes in the freezer, plus filling preparation and assembly Baking time: 30-35 minutes Servings: the exact number is not specified; the tart can be cut into portions as desired Difficulty: easy Recipe type: homemade dessert, seasonal fruit tart Ingredients Crust: 125 g cold butter 300 g flour 3 tablespoons powdered sugar 1 egg 1/2 teaspoon baking soda Zest of one lemon 2 tablespoons cold water Lemon juice, to activate the baking soda; the amount is not specified in the original recipe Filling: 800 g cleaned and quartered strawberries 5 tablespoons sugar or to taste 2 heaping tablespoons cornstarch Vanilla extract or a vanilla pod, optional In the original recipe, I did not use vanilla flavoring so that the taste of the strawberries remains more prominent. Preparation method 1. Prepare the crust dough Cut the cold butter into small cubes. Place the flour and powdered sugar in a bowl, then add the butter. Mix with your fingers until the butter is combined with the flour and you achieve a crumbly texture. Add the lemon zest, beaten egg, baking soda activated with lemon juice, and the two tablespoons of cold water. Knead just enough to form a compact, non-sticky dough. There's no need to work it more than that. Shape the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for one hour. If you're in a rush, the dough can stay in the freezer for about 15 minutes, as I did. During this time, you can prepare the strawberries. 2. Prepare the strawberry filling Clean the strawberries and cut them into quarters. Place them in a saucepan with the sugar and heat until the sugar melts. The strawberries will release juice, which will be used to dissolve the cornstarch. Mix the cornstarch with the juice released by the strawberries, then pour the mixture over the fruit in the saucepan. Continue cooking, stirring, until the filling begins to thicken and takes on a pudding-like appearance. If desired, you can add vanilla extract or the seeds from a vanilla pod at this point. The amount of sugar can be adjusted depending on how sweet the strawberries are. 3. Roll out the dough Remove the chilled dough and divide it into two parts, one larger and one smaller. The larger part, about two-thirds of the dough, is rolled out and placed in the tart pan. Cover both the base and the edges of the pan with the dough. If the dough becomes too soft while rolling it out, you can chill it again before continuing. 4. Assemble the tart Pour the strawberry filling over the dough in the pan and level it slightly. From the remaining piece of dough, about one-third of the total amount, cut strips. Place the strips over the filling in a lattice pattern. It’s not necessary for them to be identical; the important thing is that the fruit remains partially covered, and the filling is visible between the strips. 5. Bake the tart Place the pan in the preheated oven and bake the tart for about 30-35 minutes, until the dough begins to brown. The original recipe does not specify the oven temperature, so it's important to keep an eye on the crust's appearance towards the end of baking. If the edges and lattice are lightly browned, the tart is ready. 6. Cool and serve Allow the tart to cool before cutting it into portions. After cooling, dust it with powdered sugar and serve. The filling is easier to cut once it has cooled, as the cornstarch needs time to set. If the tart is cut immediately, the fruit may be softer, and the juice can run out more easily. Why I make this recipe often I love it because it uses simple ingredients and can be adapted based on the fruits available. The buttery dough is also suitable for other sweet tarts, and the filling comes together quickly, without a separate cream or complicated processes. The strawberries remain the base of a flavorful filling, but the recipe does not strictly depend on them. In season, the tart can be made with various types of fruit without needing to change the basic structure of the dish. Tips Use cold butter cut into cubes. This way, the dough forms more easily and remains crumbly before baking. Do not over-knead the dough. It is sufficient to bind it and make it non-sticky. Prolonged kneading can make the crust less tender. Let the dough cool before rolling it out. The hour spent in the refrigerator helps with easier handling of the dough, and the 15-minute option in the freezer is useful when time is limited. The cornstarch should be mixed with the juice released by the fruit before being added to the saucepan. This way, it distributes better in the filling and is not added directly in powdered form. Adjust the sugar to taste and according to the sweetness of the strawberries. Very ripe ones may need less sugar than those that are more tart. Substitutions Strawberries can be replaced with cherries, sour cherries, apricots, or plums. The amount mentioned in the recipe is 800 g of cleaned and quartered strawberries, and for other fruits, keep in mind that they may release different amounts of juice. The powdered sugar in the crust is part of the dough and should not be confused with the sugar used for the fruit. For the filling, the amount can be adjusted to taste. Vanilla is optional. You can use vanilla extract or a pod, but it can be completely omitted, as I did in this version. Variations For a tart with sour cherries or cherries, use pitted fruit and cook it with the sugar before adding the cornstarch. With apricots or plums, the fruit can be cut into pieces, keeping the same preparation method: the sugar melts, and the cornstarch is mixed into the juice formed. You can keep the lattice crust on top or cover the tart with smaller pieces of dough, but the strip version allows the filling to remain visible. Serving ideas The tart is served after it has cooled and can be dusted with sugar. It is suitable as a simple dessert, portioned directly from the pan. If you prefer a firmer filling, let the tart cool well before cutting. When it's still hot, the fruit mixture is softer. Frequently asked questions Can I keep the dough in the freezer for just 15 minutes? Yes. The recipe can also be made with the dough kept in the freezer for about 15 minutes instead of an hour in the refrigerator. It’s a useful shortcut when you’re in a hurry, but the dough must be cold enough to roll out. Why is cornstarch added to the juice released by the strawberries? The cornstarch dissolves in the juice from the fruit and incorporates more evenly into the filling. After boiling, it thickens the mixture to a pudding-like consistency. Can I omit the vanilla? Yes. Vanilla is optional, and the tart can be made without any additional flavoring. In this version, the taste of the strawberries remains more pronounced. When can I cut the tart? It is recommended to wait until it cools. The filling stabilizes as the temperature decreases, making it easier to cut than when the tart is hot. Can I use other fruits? Yes. The recipe can be adapted with cherries, sour cherries, apricots, or plums. The fruit should be prepared so that it can be cooked with the sugar and then thickened with cornstarch. Nutritional values The values below are estimates and have been calculated roughly for 10 servings. The actual number of servings is not specified in the original recipe, and the values may vary depending on the exact amount of sugar, the weight of the egg, and how much cornstarch is used in the two heaping tablespoons. For a serving of approximately 1/10 of the tart: Calories: approximately 270-280 kcal Protein: approximately 4 g Carbohydrates: approximately 27-30 g Fat: approximately 10-11 g These estimates include the buttery crust, flour, powdered sugar, and egg, as well as the strawberry filling with sugar and cornstarch. The powdered sugar added at the end is not included exactly, as the amount used for serving is not mentioned. Storage and reheating Keep the tart covered in the refrigerator after it has completely cooled. The fruit filling is more perishable than a simple crust, so it is not advisable to leave it at room temperature for long. The tart can be served cold or left at room temperature for a bit before serving. The recipe does not include a time or method for reheating, and the texture is suitable even without additional heating. The most important thing is to let it cool before cutting so that the filling doesn’t run too much.
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