This is the recipe of a simple strawberry tarte. While simple, it is still excellent. A more complex recipe may have a small sponge layer and a vanilla thick custard layer over the pastry base or an almond vanilla custard. All options if you want to add flavours. Note that cake shops would often have a sponge layer to absorb the juices as they prepare more in advance than you do at home (else you would have a soggy pastry).
This version for a simple strawberry tarte is always a success, is light, perfect for a summer day. This is the recipe I mostly make. The quality of the strawberries is important. You can choose to use full strawberries or cut them in half, especially of they are big.
Preparation – 1 hour maximum.
Ingredients:
- 250 g of plain flour
- 1250 g of soft butter
- 125 g of white sugar
- one large egg
- Strawberries, a couple of punnets (sometimes 3)
Method:
- Prepare a sweet shortcrust pastry by mixing all ingredients together and making a ball. Don’t overwork it. If very friable, add a few drops of water. Allow resting for 1/2 hour, or up to a couple of days in the fridge.
- Place it in the tin by either rolling the dought or by pushing it into the tart tin with your fingers.
- Make dots with a fork on the bottom, this will prevent the formation of bubbles.
- Cook on 170 °C until lightly golden.
- Cut the bottom of the strawberry removing all unripe parts. You can use full strawberries or you can cut them in half.
- Place the strawberries on top of the pastry (part cut facing the pastry) and brush them with red currant or apricot jam slightly warmed up and diluted with a few drops of water (to make it runnier).
This dessert is better done on the day, that said, you can do the bottom sweet shortcrust pastry earlier. Do not place it in the fridge.
This week has been strawberry crazy at home! With 4 boxes of 500 g for less than 5 dollars, no wonder I bought quite a few boxes! Do you want to know how many? 16! Yes, indeed! But they are now all gone, we had the last ones at diner (and everyone is not bored with eating strawberries).
In my strawberry crazy week, I did some jam, we had strawberry tarts, roasted, strawberry for breakfast, for dinner and for lunch boxes. Guess what, we finished the strawberries tonight!
Two recipes were a great success. I will share those with you now.
Again some madeleines, but these ones are strawberry and rosemary madeleines
This madeleines were really a trial, I was trying to find something to go with poached pears and that could be done relatively quickly. These strawberry and rosemary madeleines turned out quite good. They were not as crunchy as the plain ones but the rosemary and strawberry do bring another dimension to that biscuit. Quite good with poached pears indeed! Click here for the recipe.
And of course a strawberry tart
I made the base with my younger daughter, the older one (7 y.o) did the rest of the tart with a bit of instructions. I use a few versions of strawberry tarts. You can find more on the dedicated page for strawberry tart recipes. Basically, the tarts all have a sweet short crust pastry, you then choose or not to have a layer over the pastry before placing the strawberries. The added layer can be roasted strawberries pureed or a creme patissiere (custard). On top of the strawberries, we use a bit of jam diluted and brush it on, it adds taste and shine.
A few more recipes already on this blog
Stawberry and white chocolate cookies
Roasted strawberries
And if you keep looking , I will soon add the recipe I used for my strawberry jam.
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.
- 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.
- Place the puree of roasted strawberry over the base. Then place the full strawberries.
- 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.
- 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.
- When the milk is about boiling, transfer to the bowl with the egg-flour mixture and beat together until combined.
- 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.
- Spread some creme patissiere on the base
- Place strawberries
- Glaze using diluted jam with a brush.
