Strawberry tart with jam

Name: Strawberry tart with jam
Ingredients: 4-5 tablespoons sour cream; 1 pinch of salt; 2 tablespoons sugar; 1 egg; 2 tablespoons oil; 300 g flour; 1 tablespoon flour for rolling out; 1 teaspoon baking powder; 400 g strawberry jam; 200 g fresh strawberries

Dessert - Strawberry tart with jam by Eleonora M. - Recipia

Strawberry tart with jam brings fresh strawberries and jam together in a shortcrust pastry, baked for 30-35 minutes. The edges turn golden, and you can decorate the top with the leftover dough. I leave the small strawberries whole and arrange them over the jam without crowding them. Prep: 20 minutes. Cook: 30-35 minutes. Total: 50-55 minutes. Serves: 8. About 340 kcal and 5 g protein per serving.

Ingredients

4-5 tablespoons sour cream
1 pinch of salt
2 tablespoons sugar
1 egg
2 tablespoons oil
300 g flour
1 tablespoon flour for rolling out
1 teaspoon baking powder
400 g strawberry jam
200 g fresh strawberries

Preparation

1. Mix the sour cream, salt, sugar and egg. 2. Add the oil and mix. Mix the baking powder with 2-3 tablespoons of the measured flour, then gradually work in the remaining flour until you have a dough you can roll out. 3. Dust the work surface with the tablespoon of flour set aside for rolling, then roll out the dough. Fit it into a tart tin, spread the jam over it, then add the washed and thoroughly dried strawberries. Decorate with pieces of the leftover dough, if you like. 4. Bake in a preheated oven at 180°C for 30-35 minutes, until the edges are golden.

Notes

Serve it with a plain black tea. You can replace the strawberries with 200 g of raspberries or sliced plums; the dough contains gluten, dairy and eggs. Keep the tart covered in the fridge for up to 3 days. For the filling, choose a thick jam with little syrup, and use firm strawberries. If they’re very large, cut them in half; soft ones crush easily when you arrange them. I time my prep to the meal and wait for it to cool before slicing.