Strawberry tart
I started with the dough for the Bratislava croissants, but in the meantime, I craved a strawberry tart. I divided the dough into two: half went to the tart, and from the rest, I made six croissants filled with quince preserved for pies. It's a good solution when you want to use the same dough for two different desserts. Quick Info Preparation time: not specified exactly; the dough needs 30 minutes in the fridge after kneading Baking time: 35-40 minutes for the tart and about 20 minutes for the croissants Servings: one tart and 6 croissants Difficulty: medium Recipe type: fruit tart and sweet croissants from the same dough Ingredients For the dough 200 ml milk 200 g butter 50 g powdered sugar 1 packet dry yeast 2 eggs 600 g flour 1 pinch of salt For the tart filling 800 g hulled strawberries 3 tablespoons sugar 1 teaspoon cornstarch 10 pieces of marshmallows For brushing and decorating 1 egg yolk 1-2 tablespoons milk 1 tablespoon raw sugar For the croissants filling Quince from the jar, prepared for pies Preparation method 1. Prepare the dough Put the milk, powdered sugar, and butter in a small saucepan. Heat them over low heat until the butter melts. There is no need for the mixture to boil. If it gets too hot, let it cool for a few minutes. It should be just warm when you add the yeast. Add the yeast to the warm mixture and let it sit for about 10 minutes to activate. Pour the mixture into the bread machine bowl, then add the two eggs, flour, and salt. Set the machine to knead the dough. Once the dough is ready, remove it from the bowl and place it in the fridge for 30 minutes. 2. Prepare the strawberry filling Put the hulled strawberries in a small saucepan along with the 3 tablespoons of sugar. Let them boil for 2-3 minutes, just enough to soften slightly and release syrup. Drain all the resulting syrup and keep it. Allow the strawberries and syrup to cool. Take a small cup of syrup and mix it well with the teaspoon of cornstarch, ensuring there are no lumps. Put the mixture back into the saucepan over the strawberries, and heat everything until the mixture thickens. Separately, heat the remaining syrup and add the marshmallows. Stir until they melt. Let this mixture cool before assembling. 3. Assemble the tart Divide the dough into two parts. Roll out half with a rolling pin and place it in a round tart pan with removable sides or in a tart mold lined with parchment paper. Put the strawberry filling over the dough, then pour the thickened syrup with marshmallows on top. Bring the edges of the dough inward over the filling. Mix the egg yolk with 1-2 tablespoons of milk and brush the edges of the tart. Sprinkle raw sugar on top. Bake the tart in a preheated oven at 180 degrees Celsius for 35-40 minutes until the dough is golden brown. Let it cool before slicing. The filling needs time to set and not run when you cut the tart. 4. Form the croissants with quince Divide the remaining dough into six roughly equal pieces. Roll out each piece with a rolling pin, add the quince filling from the jar, and roll it up. Place the croissants on a baking tray and brush them with the remaining egg yolk. Bake at 180 degrees Celsius for about 20 minutes until golden brown. Why I make this recipe often I love that from a single dough, I can create two different desserts. The tart makes good use of fresh strawberries, and the croissants are a fitting option for the preserved quince filling. Moreover, the dough is simply prepared in the bread machine, and both dishes can be made on the same day without needing separate recipes. Tips The milk, butter, and sugar should only be heated enough to melt the butter. If the mixture is too hot, let it cool before adding the yeast. Respect the 10-minute activation time for the yeast. The mixture should be warm, not hot. Drain the syrup from the strawberries well. If too much liquid remains, the tart filling may become too soft. The cornstarch is first mixed with a cup of cold syrup, then added to the strawberries. This way, it incorporates more easily. Let both the strawberry filling and the marshmallow mixture cool before putting them on the dough. The tart should be left to cool before cutting. When hot, the filling is not yet stable. Substitutions Strawberries are the main ingredient of the filling and have no mentioned substitute in the original recipe. For the croissants, the quince filling from the jar is used, prepared for pies. Instead of using a bread machine, the dough can be kneaded by hand, but the original recipe uses the kneading program of the bread machine. No time is specified for manual kneading, so it is important for the dough to be well homogenized before being placed in the fridge. Variations You can use the same dough division as in the basic recipe: half for the tart and half for the croissants. If you want more croissants, the remaining dough can be divided into smaller pieces, but the number six is used here. For a simple presentation, the edges of the tart are brought over the filling without completely covering it. This way, the filling remains visible, and the dough browns at the edges. Serving ideas The tart is sliced after it has completely cooled. The croissants can be served plain after they reach room temperature. Both desserts can be placed on the same platter, especially when you want to practically use the same dough. Frequently asked questions Can I prepare the dough without a bread machine? The recipe was made in a bread machine using the kneading program. If you choose to knead it by hand, keep the same ingredients and then let the dough chill in the fridge for 30 minutes as indicated in the recipe. Why should the milk and butter mixture be cooled before adding the yeast? The yeast is added after the mixture becomes warm. If the liquid is too hot, it can affect the activation of the yeast. The 10 minutes of rest allow it to activate before the dough is kneaded. Can I put the strawberries directly on the dough? This is not recommended in this recipe. The strawberries are first boiled with sugar, then the syrup is drained. Part of the syrup is thickened with cornstarch, and the rest is combined with marshmallows. This preparation makes the filling more suitable for the tart. When can I cut the tart? After it cools. The filling is liquid and hot immediately after baking, and the portions will not cut as well. How many croissants can be made from the remaining dough? In this version, 6 croissants were made, dividing the remaining dough into roughly equal pieces. Nutritional values The values are estimated and may vary depending on the exact amount of marshmallows, the quince filling used, and how the dough is divided. For a slice of tart, if divided into 8 portions, the estimate is approximately 330-380 kcal, 42-48 g carbohydrates, 16-19 g fats, and 6-7 g proteins. For the quince croissants, an exact value cannot be calculated as the quantity and composition of the jarred quince filling are not specified. The dough contains butter, milk, eggs, and flour, so most of the calories come from fats and carbohydrates. Storage and reheating The tart and croissants should be stored covered after cooling to prevent drying out. The tart is best in the first few days, as the filling with strawberries and marshmallows can gradually soften the dough. The croissants can be stored at room temperature for a short time in a covered container. If you want to serve them warm, you can gently reheat them without leaving them too long in the oven to avoid drying out the dough. The tart can also be served at room temperature after it has completely cooled.
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