Alsatian Strawberry Tart
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g butter or mararine
- 80 g suar
- 1 teaspoon, heaped with vanilla powder or vanilla pod
- 1 large lemon (s), organic, zest it (juice for strawberries)
- 1 pinch (s) salt
- 1 egg (s)
- 300 g wheat flour, type 405 or 550 or spelled flour
For the cream: (Franchipan cream)
- 100 g butter
- 80 g suar
- 2 medium egg (s)
- 100 g almond (s), round
- 1 shot rum, good
- 500 ml pudding, vanilla
- 800 g strawberries, smaller ones, cleaned
- 50 g honey
- 1 pack cake icing, red
- 3 tablespoon pistachios, chopped or brittle or other nuts / almonds
Print Recipe
Pin Recipe Instructions
- Prepare vanilla pudding (according to your own recipe or from a packet), chill.
- Wash the strawberries, then remove the leaves, cut the larger ones in half, mix with 50g honey and organic lemon juice and leave to stand in the cold.
- Shortcrust pastry:
- Mix in sugar, butter or margarine and spices until foamy, then stir in egg, then flour briefly and vigorously. Shape into a ball, chill.
- Franchipan cream:
- Beat butter and sugar until foamy, keep stirring, gradually adding eggs, almonds and rum, and finally cool vanilla pudding.
- Butter the 26 cm cake tin, lay out the dough rolled out to 4-5 mm, pull up an edge of approx. 4 cm and poke holes in the dough with a fork, smooth the Franchipan cream on top. Bake at 180 ° for 20-25 minutes until golden yellow.
- Drain the strawberries, collect the juice.
- Remove the cooled tart from the tin and place on the cake plate, cover with strawberries close together.
- Prepare the cake glaze with the collected juice, supplemented with water, according to the instructions on the packaging, distribute it evenly over the hot strawberries.
- Sprinkle with chopped pistachios, brittle or roasted chopped nuts or almonds before serving.
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