Strawberry tart

Name: Strawberry tart - Melania N.
Ingredients: 300; 400 g flour; 200 g butter; 150 g sugar; 2 eggs; 1 kg strawberries; 2 packets of gelatin + 4 tablespoons of sugar

Dessert - Strawberry tart by Melania N. - Recipia

The strawberry tart is made with a crumbly base, fresh strawberries, and a layer of gelatin that holds them in place on top. The base is baked simply and must be allowed to cool to room temperature before placing the fruits. The recipe is easy to follow, but it's important not to put gelatin over a still hot base, as the fruits and the top layer won't set properly. Quick Info Total time: not specified; includes preparation, baking, and cooling Preparation time: not specified Baking time: 20-30 minutes Oven temperature: 200°C Servings: number not specified and depends on how the tart is cut Difficulty: easy Recipe type: fruit tart, strawberry tart Ingredients 300-400 g flour 200 g butter 150 g sugar 2 eggs 1 kg strawberries 2 sachets of gelatin 4 tablespoons of sugar, for preparing the gelatin Preparation method 1. Prepare the dough Put the butter and sugar in a bowl and mix until smooth. Add the eggs and continue mixing to incorporate them. 2. Add the flour Gradually add the flour with a spoon, mixing after each addition. Continue mixing until the dough forms. The amount of flour can be between 300 and 400 g, as indicated in the recipe, depending on how much is needed to form the dough. 3. Spread the dough in the pan Spread the dough in a pan. The recipe does not specify the size or shape of the pan, so use whatever pan you have available and distribute the dough as evenly as possible. 4. Bake the base Preheat the oven to 200°C. Place the pan in the oven and bake the base for 20-30 minutes. The exact time may vary, so it's good to keep in mind the indicated range in the recipe and monitor the base's progress towards the end of the baking. 5. Let the base cool After baking, remove the base and let it cool to room temperature. This step must be done before placing the strawberries and gelatin on top. 6. Prepare the strawberries Wash and slice the strawberries, then place them on the cooled base. The amount used is 1 kg, so that the fruit layer covers the base. 7. Prepare the gelatin Make the gelatin according to the instructions on the package and add the 4 tablespoons of sugar indicated in the ingredients list. Follow the instructions on the packet for preparation, as the amount of liquid and method of use may differ depending on the product. 8. Pour the gelatin over the fruit When the gelatin is ready, pour it over the strawberries placed on the base. Try to distribute it evenly, so that the fruits are as well covered as possible. 9. Let the tart cool Let the tart cool. The recipe does not specify an exact time for this stage, so the necessary time depends on the tart's temperature and how the gelatin sets. Why I make the recipe often It is a tart with a short list of ingredients and a straightforward preparation method. The base is made from butter, sugar, eggs, and flour, without a complicated dough, and the top is prepared from strawberries and gelatin. It is especially useful when you have many strawberries and want to use them in a simple dessert without incorporating them into the dough. Tips and variations Tips Stick to the flour amount within the indicated range. Start with part of the amount and gradually add more until the dough forms. The recipe does not provide a fixed amount, but a range of 300-400 g. The base must be allowed to cool to room temperature before adding the fruits. If it is still hot, the strawberries may lose their shape more quickly, and the gelatin will not set on a cold, stable surface. Slice the strawberries before preparing the gelatin, so you can place them immediately on the base. The gelatin is prepared according to the package instructions and then used over the fruits. Do not change the gelatin proportion without checking the instructions on the packet. This recipe calls for two sachets and four tablespoons of sugar. Substitutions The original recipe does not indicate substitutions for butter, eggs, flour, strawberries, or gelatin. Changing these ingredients will alter the texture of the base or how the fruit layer sets, so to achieve the result described here, it is recommended to keep the ingredients and quantities mentioned. Variations No variations are indicated in the basic recipe. You can only modify how the strawberries are sliced and arranged, without changing the amount of fruit or the preparation steps. Serving ideas The tart is served after it has cooled and the gelatin has set over the strawberries. It can be cut directly from the pan into pieces of the desired size. Since the recipe does not mention a fixed number of servings, this depends on how large the cut pieces are. Frequently asked questions Can less flour be used? The recipe indicates between 300 and 400 g of flour. It is better to add it gradually, with a spoon, until the dough forms, rather than adding the entire amount at once. A smaller exact amount is not indicated. At what temperature is the base baked? The base is baked in a preheated oven at 200°C for 20-30 minutes. Can I put the strawberries before the base cools? This is not recommended in this recipe. The base must be allowed to cool to room temperature before placing the strawberries and pouring the gelatin. How is the gelatin prepared? The gelatin is prepared according to the instructions on the package, using the two sachets and the four tablespoons of sugar specified in the recipe. The exact instructions on the package take precedence regarding the preparation method. How long should the tart be left to cool? The recipe does not specify an exact time. The tart should be left until the base is cool, and the gelatin layer has cooled and set. Nutritional values The values below are estimates. They may vary depending on the exact amount of flour used, the weight of the gelatin sachets, and the number of servings. For the entire tart, made with 300-400 g of flour and 1 kg of strawberries, the estimate is approximately 3,600-4,100 kcal. The total amount of macronutrients is approximately: Protein: 45-55 g Carbohydrates: 300-375 g Fats: 175-185 g If the tart is divided into 8 equal pieces, a serving may have approximately 450-510 kcal, 6-7 g of protein, 38-47 g of carbohydrates, and 22-23 g of fats. These figures are indicative and do not include an exact calculation of the gelatin, for which the weight of the sachets is not mentioned. Storage and reheating The tart is consumed cold, after it has cooled and the gelatin has set. The recipe does not specify an exact storage duration. Because it contains fresh strawberries and gelatin, refrigeration is a practical choice. It is not a tart that is reheated. Heating it would affect the gelatin and the appearance of the strawberry layer, so it is served cold, directly after cooling.

Strawberry tart

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