Strawberry tart, yeah! This dessert is at its best when you have good supply of tasty strawberries. This is also a very easy recipe to involve kids in.

There are three versions I make alternatively at home.  All require a sweet short crust pastry precooked.  The difference is in the addition of a layer between the pastry and the strawberry.  All have a glazing above the strawberry made from diluted strawberry (or other red berries) jam and brushed on.

VERSION 1 – the most simple version and the quicker: placing the strawberries directly on top of the cooked pastry.   It is better made in the morning or at least a few hours before eating to allow the fruits and jam to soak a little and soften a little the pastry.

 

VERSION 2 – Using roasted berry which have been reduced to a puree over the pastry, then placing the strawberries on top.

VERSION 3 – The most elaborate and often seen in pastry shops.  Placing a layer of creme patissiere (thick custard) over the pastry before placing the strawberries.

The dough

• 250 g plain flour
• 125 g softened butter
• 125 g white sugar
• 1 egg

Mix all ingredient together and form a ball. In a large bowl, mix all ingredient together and form a ball.  Over a few movemnts, knead it on the kitchen bench to ensure cohesion (20 seconds max).

Place the dough on a sheet of baking paper and spread with your hands. Dust with flour to prevent sticking. You can also place another sheet of baking paper and roll with the rolling-pin.  I like to push it with my hands.   Once you have the size and thickness desired, remove any excess (you can use it for biscuits with the kids).  Place in your tin if using a tin (or just use a pizza tray), trim as needed.   Using a fork, make little holes all over. This prevent the formation of bubbles in the oven.

Bake 10-15 minutes on 160 degrees Celsius until light blonde. Remove from the oven and slide the base on a cooling rack using the baking paper.  Allow to cool.

The Topping

VERSION 1

You need:

• Strawberries, end trimmed
• Strawberry jam diluted slightly with hot water for brushing over.

Place the strawberries on the base, then brush over with the diluted jam.

VERSION 2

You need:

• balsamic vinegar
• caster sugar
• Strawberries, end trimmed
• Strawberry jam diluted slightly with hot water for brushing over.

1. for the roasted strawberry, place 1 cup of strawberries (if very large, half or quartered) in a small roasting dish.  Mix 1 tablespoon of balsamic vinegar with 2 tablespoon of caster sugar.  Coat the strawberries, if excess, leave it at the bottom of the roasting dish. Roast under the grill or in the oven for 10 minutes or a but more until just soft.  Use a blender to make a puree.
2. Place the puree of roasted strawberry over the base. Then place the full strawberries.
3. Glaze by brushing over with diluted jam.

VERSION 3

You need:

For the creme patissiere (custard)

• 25 cl milk
• 30 g caster sugar
• 30 g plain flour
• 2 egg yolks
• a drop of vanilla

for the rest of the tart:

• Strawberries, end trimmed
• Strawberry jam diluted slightly with hot water for brushing over.

1. For the custard, warm up the milk and sugar together. In the meanwhile beat the egg yolks with the flour in a large bowl, use some of the milk to get it more liquid.
2. When the milk is about boiling, transfer to the bowl with the egg-flour mixture and beat together until combined.
3. Pour back into the saucepan and place on low over the stove. Keep mixing until the cream thickens and then transfer to a clean bowl.  If not using straight away, place a plastic film right on the surface to prevent the formation of a skin.
4. Spread some creme patissiere on the base
5. Place strawberries
6. Glaze using diluted jam with a brush.