Strawberry tart

Name: Strawberry tart - Ofelia N.
Ingredients: For the tart: 100g butter (at room temperature); 100g sugar; 250g flour; 6 tablespoons water; 1 egg; grated lemon zest. For the filling: 1kg strawberries; 5 tablespoons sugar; 4 tablespoons cornstarch; a drop of almond essence. For brushing: 1 egg yolk; 2 tablespoons milk.

Dessert - Strawberry tart by Ofelia N. - Recipia

The strawberry tart is made with a tender crust enriched with egg, lemon zest, and a hint of almond flavor in the filling. The strawberries are cooked first, along with sugar, and then thickened with cornstarch until they reach a pudding-like consistency. The dough is divided between the tart base and the lattice on top, and after baking, the tart must be allowed to cool in the pan. The recipe can also be prepared with cherries, sour cherries, peaches, or other fruits suitable for a cooked filling. Quick Info Total time: not specified in the original recipe; should include preparation time, cooking the filling, baking, and cooling. Preparation time: about 30 minutes, not including cooling and baking. Cooking time: about 15 minutes for the strawberry filling. The baking time is not specified; the tart should be kept in the oven until it turns a nice golden brown. Servings: the number is not specified; it depends on the size of the slices. Difficulty: easy to medium. Recipe type: fruit tart, suitable for homemade dessert. Ingredients For the tart crust 100 g butter, at room temperature 100 g sugar 250 g flour 6 tablespoons water 1 egg Zest of one lemon For the strawberry filling 1 kg strawberries 5 tablespoons sugar 4 tablespoons cornstarch A splash of almond extract For brushing 1 egg yolk 2 tablespoons milk Instructions 1. Prepare the strawberries Wash the strawberries, remove the stems, and cut the fruit into quarters. Place them in a small pot along with the 5 tablespoons of sugar and set the pot on the stove. The strawberries will release juice as they heat up. The original recipe yielded about 150 ml of liquid, which was removed before adding the cornstarch. The amount of juice may vary depending on how ripe and juicy the fruit is. 2. Cook the filling Allow the strawberries to simmer for about 15 minutes. Mix the cornstarch with a little of the syrup released by the strawberries until it is well dissolved and free of lumps. Pour the mixture over the cooked strawberries and stir continuously. The mixture will thicken and reach a pudding-like consistency. Remove the pot from the heat, add a splash of almond extract, and let the filling cool. Do not pour it hot over the crust, as it may make it soggy. 3. Prepare the dough In the sugar version, the softened butter is creamed with sugar until it becomes creamy. Add the egg and incorporate it, then add the water, lemon zest, and flour. Knead until you obtain a tart dough. Transfer it to a floured work surface and divide it into two pieces: about three-quarters for the tart base and one-quarter for the lattice on top. In the original recipe, liquid sweetener was used instead of sugar. In this case, the butter was not creamed. All the dough ingredients were mixed directly, resulting in a tender and tasty dough. 4. Form the tart base Grease the tart pan with butter. Roll out the larger piece of dough into a sheet and place it in the pan, pressing gently on the bottom and edges. Remove any excess dough that extends beyond the edges. 5. Add the filling Pour the cooled strawberry filling over the dough and smooth the surface gently. 6. Cut the lattice Roll out the remaining piece of dough and cut it into strips. Arrange them over the filling in a crisscross pattern to form the tart lattice. 7. Brush and bake Beat the egg yolk with the 2 tablespoons of milk and brush the strips of dough on top. Place the tart in the oven and bake until the dough is beautifully golden brown. The exact temperature and baking time are not mentioned in the original recipe, so keep an eye on the tart and remove it when the edges and lattice have taken on color. 8. Cool the tart Allow the tart to cool in the pan. Once it has cooled, it can be refrigerated briefly before serving. Cooling helps the filling to set and makes slicing easier. Why I make the recipe often I love it because the dough is made from common ingredients and can be made with either sugar or liquid sweetener. The filling has an intense fruit flavor, and the cornstarch binds it without the need for additional ingredients. Plus, the recipe is easily adaptable based on the fruits available. Strawberries can be replaced with cherries, sour cherries, peaches, or other fruits that can be cooked and thickened in the same way. Tips The strawberries need to simmer long enough to soften and release juice. If they have a lot of liquid, it’s important not to add all the syrup at once to the cornstarch. Use only as much as necessary to dissolve it, as stated in the original recipe. The cornstarch should first be mixed with a small amount of cold or warm liquid. If added directly to the hot fruit, it may clump together more easily. The filling should be cooled before being placed in the tart. This step is especially useful for the dough base, which retains its texture better. For an even lattice, roll out the remaining dough to a thickness similar to that used for the tart base. The strips do not need to be all perfectly identical; it is sufficient for them to be arranged in a way that partially covers the filling. If using sugar, creaming the butter with the sugar makes it creamy before adding the other ingredients. If using liquid sweetener, the dough can be mixed directly without this creaming step. Substitutions The sugar in the dough and filling can be replaced with liquid sweetener, as done in the original version. The amount of sweetener is not specified, as it depends on the product used and its sweetness strength. Almond extract can be omitted if you don’t have it on hand, but it provides the subtle almond note mentioned in the recipe. Strawberries can be replaced with cherries, sour cherries, peaches, or other suitable cooking fruits. The amount of sugar and the time the fruits release juice may vary depending on the chosen fruit. Variations You can prepare the same tart with a mix of fruits, as long as they behave similarly when boiled. The fruits should be cut into suitable pieces before being placed in the pot. For a tart with sour cherries or cherries, the fruits should be prepared without pits. In the case of peaches, they should be cut into pieces before cooking. You can keep the lattice shape or cover the tart with a single sheet of dough if you prefer a simpler surface. However, the original recipe uses strips of dough brushed with egg yolk and milk. Serving ideas The tart can be served after it has cooled in the pan and has been refrigerated for a bit. It is easier to slice when the filling is no longer warm and liquid. It can be served plain, in slices, without any additional toppings. The fruit flavor and the subtle almond aroma are enough for a homemade dessert. Frequently asked questions How long should the strawberries be boiled? In the original recipe, the strawberries are boiled for about 15 minutes. The duration may vary slightly depending on how juicy they are and how quickly they soften. Why is the cornstarch mixed with syrup before being added? The cornstarch dissolves better in a small amount of syrup and distributes more evenly in the filling. This reduces the risk of lumps forming when added to the hot fruit. Can I use liquid sweetener instead of sugar? Yes. In the original version, liquid sweetener was used for both the strawberries and the dough. Since the sweetener is liquid, the butter was not creamed with sugar, and all the dough ingredients were mixed directly. When can I cut the tart? The tart should be allowed to cool in the pan and can then be refrigerated briefly. If cut while the filling is still hot, it may run, and the slices will not hold together as well. Can I use other fruits? Yes. The recipe is also suitable for cherries, sour cherries, peaches, or other fruits that can be cooked and thickened with cornstarch. The amount of juice released by the fruits may differ from that obtained with strawberries. Nutritional values The values below are estimates and assume the use of all the sugar quantities from the ingredient list. Since the number of servings is not specified, the calculation is approximate for one slice out of 10. Per slice: approximately 290-330 kcal Protein: approximately 5-6 g Carbohydrates: approximately 40-45 g Fats: approximately 13-15 g Fiber: approximately 2-3 g The values change if liquid sweetener is used instead of sugar. In this case, the carbohydrate intake and calorie count will be lower, depending on the type and amount of sweetener used. Differences may also arise depending on how much strawberry syrup is removed and the size of the slice. Storage and reheating After cooling, store the tart covered in the refrigerator. The filling contains cooked fruit and remains more stable when cold. For better texture, let the slice sit at room temperature for a bit before serving. The tart does not need to be reheated. It can be served cold or after sitting outside the refrigerator for a few minutes. If heated, the crust may lose its tender texture, and the filling may become too soft.

Strawberry tart

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