Strawberry lattice tart

Name: Strawberry lattice tart
Ingredients: 200 g soft butter; 400 g flour; 2 eggs; 4 tablespoons of water; 4 tablespoons of caster sugar; 1/4 teaspoon of salt; 1000 g strawberries; 100 g sugar; 2 tablespoons of cornstarch

Dessert - Strawberry lattice tart by Antonela A. - Recipia

For the strawberry lattice tart, the strawberries are diced and cooked with sugar and starch until they thicken. The butter dough goes on the bottom, and over the filling comes a lattice cut with a daisy-shaped cutter, so the tart comes out with a golden top. I keep it on the table in the morning, with a cup of tea next to it. Prep: 30 minutes. Cooking: 70 minutes. Resting: 30 minutes. Total time: 130 minutes. Servings: 12. About 335 kcal and 5 g protein per serving.

Ingredients

For the dough

200 g soft butter
400 g flour
2 eggs
4 tablespoons of water
4 tablespoons of caster sugar
1/4 teaspoon of salt

For the filling

1000 g strawberries
100 g sugar
2 tablespoons of cornstarch

Preparation

1. In a bowl, put the soft butter, 2 eggs, the flour, 4 tablespoons of caster sugar, 4 tablespoons of water and 1/4 teaspoon of salt. 2. Knead until you get a smooth dough, then wrap it and leave it in the fridge for at least 30 minutes. 3. Meanwhile, clean the strawberries, cut them into cubes and put them in a heavy-bottomed pan, together with 100 g sugar and 2 tablespoons of cornstarch. 4. Let them simmer for 20-25 minutes, until the mixture thickens. Take it off the heat and let it cool completely. 5. Roll out half the dough into a tart tin, add the cooled filling and trim the excess dough from the edges. 6. Roll out the remaining dough, cut it with a daisy-shaped cutter and lay the strips over the strawberry filling. 7. Put the tart in the oven preheated to 180°C and bake for 40-45 minutes, until nicely golden. 8. Let the tart cool, then cut it into slices.

Notes

The tart keeps in the fridge, covered, for up to 3 days. Choose firm, ripe strawberries, because very soft ones melt when cooked. The strawberries must be dried well after washing, otherwise they add water to the mixture. If the dough sticks to the surface when rolling, put it back in the fridge for a while. The filling is like a homemade jam, only with bigger pieces. Whipped cream or Greek yogurt go well with the tart.

Frequently asked questions

Can I use frozen strawberries?

Yes, let them thaw, drain them well and then cook them the same way, with the sugar and starch from the recipe.

What if the filling stays too runny?

Dissolve 1 teaspoon of cornstarch in 2 tablespoons of cold water and add it to the mixture while it boils, then let it boil a little longer until it thickens.

What can I use instead of the butter in the dough?

You can use 200 g of firm pastry margarine, with the same amount of flour and eggs.

How thin should I roll the dough for the lattice?

About 3 mm. Lay the strips cut with the daisy cutter one by one over the strawberries, with a little space between them.