Gooseberry and Strawberry Tart

Name: Gooseberry and Strawberry Tart - Marta L.
Ingredients: For the dough: 240 g white wheat flour (without raising additives) 90 g cold butter (80; 82%) cut into cubes a small pinch of salt 1 teaspoon brown sugar 125 ml cold water For the filling: 300 g washed and grated strawberries 100 g washed citrus fruits 100 g demerara sugar 50 g muscovado

Desert - Gooseberry and Strawberry Tart by Marta L. - Recipia

To prepare a delicious fruit tart, start by gathering all the necessary ingredients. In a blender, add the flour, salt, sugar, and cold butter cut into cubes. These ingredients will combine to form a perfect tart base. Pulse the mixture for 10-15 seconds until the butter is fully incorporated and the texture resembles sand. Then, gradually add cold water and continue to pulse until you obtain a homogeneous dough. Transfer the dough to a lightly floured work surface and knead it gently, just enough to form a compact ball. Wrap the dough in cling film and refrigerate for 30 minutes to cool and firm up. Meanwhile, prepare the filling for the tart. In a bowl, mix the chosen fruits (for example, apples, pears, or berries) with sugar, a little flour, grated lemon zest, and a pinch of allspice. This mixture will add flavor and enhance the final taste of the tart. Cover the bowl and let it chill so the flavors can combine and the fruits release their natural juice. Once the dough has cooled, preheat the oven to 180 degrees Celsius (or gas mark 4). Prepare a piece of aluminum foil sprinkled with a teaspoon of flour to prevent the dough from sticking. On a lightly floured work surface, roll out the dough into a circle about 40 cm in diameter. Then, carefully transfer the dough onto the aluminum foil. In the center of the dough, place the fruit filling, being careful not to add too much of the juice released by the fruits. Leave a free edge of about 7-8 cm. On top of the filling, add a few small pieces of butter to achieve a juicy tart. Then, bring the edges of the dough inward to cover part of the filling. Press lightly at the seams to seal the tart well. Brush the surface of the dough with beaten egg to achieve a golden and appetizing crust. Carefully transfer everything to the baking tray. Bake the tart in the preheated oven for 25-30 minutes or until it becomes golden and crispy. Once baked, let the tart cool for at least 30 minutes before slicing. This will allow the flavors to settle and make slicing easier. Serve the tart plain or accompanied by a generous portion of fresh whipped cream or ice cream for a perfect dessert that will delight the taste buds of everyone who tries it. Bon appétit!

Ingredients

For the dough: 240 g white wheat flour (without raising additives) 90 g cold butter (80
82%) cut into cubes a small pinch of salt 1 teaspoon brown sugar 125 ml cold water For the filling: 300 g washed and grated strawberries 100 g washed citrus fruits 100 g demerara sugar 50 g muscovado

Gooseberry and Strawberry Tart

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