Tender strawberry tart
The tender strawberry tart is a simple dessert, with dough prepared in advance and a quick filling made from ripe strawberries. The dough is left in the fridge overnight, and this resting period makes it more tender and easier to roll out. The quantities below yield approximately two smaller round tarts. I used one square and one round pan, and I covered the tarts with thin strips of dough. Quick Info Total time: approximately 24 hours and 20-25 minutes, as the dough rests overnight Preparation time: the exact active time is not specified; the dough is prepared the day before, and the filling is made quickly Baking time: 20-25 minutes Servings: the quantity is sufficient for about two smaller tarts; the exact number of servings depends on the size of the pans and the slice served Difficulty: easy Recipe type: fruit tart, suitable for the strawberry season Ingredients For the tender dough 150 g soft butter 250 g white flour 1 egg 1 tablespoon raw sugar 1 pinch of salt For the strawberry filling 500 g well-ripened strawberries, cleaned and washed thoroughly 1 tablespoon raw sugar 1 teaspoon cornstarch 2-3 tablespoons water 1 tablespoon lemon juice For finishing Vanilla sugar, for dusting, in the desired amount Preparation Method 1. Prepare the dough a day in advance Put the soft butter in a bowl and mix it with the salt and sugar. When the mixture becomes homogeneous, add the egg and continue mixing until incorporated. Add the flour and mix using a spatula. You will obtain a soft dough, which should not be too hard. There is no need to knead it excessively. Wrap the dough in plastic wrap and place it in the fridge until the next day. The resting period is important here: the dough will become tender and easier to roll out after being chilled. 2. Prepare the filling Choose 3-4 very ripe strawberries from the total amount and place them in a tall container. Add the water, sugar, and cornstarch, then mix well until you get a uniform composition. Pour the mixture into a small pot and place it on the heat. Stir continuously until the sauce thickens slightly. It should not become too thick, just gain a little consistency. The remaining strawberries should be cut into thicker slices. If they are small, they can be left whole. Place them over the prepared sauce and add the lemon juice. Gently mix so that the fruits remain as whole as possible. 3. Roll out the dough Remove the dough from the fridge and cut it into two pieces. Roll each piece into a round sheet, not too thick. Prepare the baking pans and place the sheets of dough in them. Remove any excess edges, then gently press the dough to fit well on the bottom and sides of the pan. Prick the dough in several places with a fork. Do the same with both pans if you are preparing two tarts. 4. Assemble the tarts Preheat the oven before baking so that it is hot when you put the tarts in. Divide the strawberry mixture between the two pans and spread it over the dough. The tarts can be left uncovered or covered with dough. For the covered version, you can roll out the remaining dough into thin strips and place them over the fruits. A decorative sheet can also be used if you prefer this appearance. It is important that the layer of dough is not too thick. 5. Bake the tarts Place the pans in the preheated oven and bake the tarts at medium heat for about 20-25 minutes. The time may vary depending on the oven and the size of the pans, so keep an eye on the dough. When it starts to brown slightly, the tarts can be removed. Let them cool, then dust with vanilla sugar. Why I make the recipe often I like that the dough can be prepared a day in advance, and on baking day, only the filling needs to be made and the tarts assembled. Very ripe strawberries are used well, including those that are no longer perfect in appearance, and the filling is prepared in just a few minutes. The recipe is flexible in assembly as well. The tart can be left simple, with the fruits visible, or covered with strips of dough. The same quantity yields two smaller pans, which is useful when you want to prepare two tarts with a different appearance. Tips Use soft butter, not melted. Soft butter incorporates well with sugar and helps achieve a tender dough. Do not add all the flour at once if you notice that the dough becomes very hard. The original recipe uses 250 g of flour, but the final texture should remain soft, not rigid. The strawberries for the filling must be well-ripened, as they give the main flavor to the tart. Cut larger fruits into thick slices so they do not crush too much in the sauce. Stir the sauce continuously while it is on the heat. Cornstarch thickens quickly and can stick if left unstirred. The dough must be pricked with a fork before filling so that it bakes more evenly. Substitutions In this recipe, exact substitutions for ingredients are not indicated. Raw sugar can be supplemented if you prefer a sweeter filling, as mentioned in the basic recipe. If you do not want to use vanilla sugar at the end, the tarts can also be served without it. Vanilla sugar is used for dusting, it is not part of the dough or the main filling. Variations You can prepare a tart with the top completely covered or use only a few thin strips of dough. Another option is to leave the filling uncovered. If you have different pans, you can divide the dough between a square and a round pan, as the recipe was originally prepared. For smaller pans, the sheets must be rolled out thin enough to cover the edges as well. Serving Ideas The tart can be served plain, after being dusted with vanilla sugar. Chocolate topping or ice cream can be added. It is important that the tart cools before serving, especially if you want to obtain slices that are easier to portion. Frequently Asked Questions Can the dough be prepared on the same day? Yes, but the recipe is designed for the dough to rest in the fridge until the next day. This resting period makes it more tender. If prepared on the same day, it should still be kept cool before rolling out, without changing the other steps. How many tarts can be made from this quantity? From the amount of dough and filling, approximately two smaller round tarts can be made. In the original recipe, a square and a round pan were used, but the exact sizes of the pans are not specified. Can I leave the tart without the top layer of dough? Yes. The filling can be poured over the dough, and the tart can be baked plain. If you choose the covered version, you can use thin strips or a decorative sheet of dough. How sweet is the filling? The filling has only one tablespoon of sugar, and the taste depends a lot on how ripe and sweet the strawberries are. If you prefer sweeter tarts, the amount of sugar can be increased. Why is cornstarch added to the filling? Cornstarch helps the strawberry sauce thicken slightly. It is added along with the water and sugar to the mixture made from a few strawberries, then the composition is heated and stirred continuously. Nutritional Values The values are estimates and may vary depending on the type of butter, the size of the egg, the amount of vanilla sugar, and the number of slices. For the entire recipe, without the vanilla sugar used at the end, the estimate is approximately 2,200-2,300 kcal, 280-300 g carbohydrates, 110-120 g fats, and 35-40 g proteins. If the two tarts are divided into 8 servings, one slice has approximately 275-290 kcal, 35-38 g carbohydrates, 14-15 g fats, and 4-5 g proteins. These values are indicative and do not represent an exact nutritional calculation. Storage and Reheating The tart is stored covered, so the dough does not dry out. Since the filling contains fruits, it is safer to keep it in the fridge if not consumed on the same day. For serving, it can be left at room temperature for a while. If you prefer the tart warm, you can heat it gently, without leaving it too long, so that the tender dough does not dry out. It can also be served cold, plain or with ice cream.
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