Strawberry tart recipe
Strawberry Tart recipe
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|200 ml||whipping cream|
|250 g||mascarpone cheese|
|230 g||butter, unsalted|
|1 large||egg, yolk only|
|1 tbsp||butter, unsalted|
Combine cream and sugar in a heatproof bowl. Set bowl over a small saucepan of simmering water, and stir until sugar disolves, about 4 minutes. Cover with plastic wrap and refrigerate for at least one hour. Then add mascarpone and whisk until medium peaks form. Cover and refrigerate.
Combine flour, salt and sugar together in a blender. Add butter and process until mixture forms coarse crumbs. Add water until dough is just combined.
Shape dough into a disk, wrap in plastic, and refrigerate for at least one hour.
Preheat oven to 180°C. Roll dough on a floured surface to 1 cm thickness. Cut out a 25 cm round and transfer to a parchment lined baking sheet. Refrigerate for at least 1 hour.
Cut the strawberries lengthwise into slices. Toss with 50 g sugar and the cornstrach, and immediately arrange them on the dough.
Overlap slices slightly. Fold edge of dough over strawberries. Refrigerate for 15 minutes.
Wisk together yolk and water and brush dough with the egg wash. Sprinkle with remaining sugar. Dot berries with butter and bake until crust is golden brown, about 40 to 45 minutes.
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Strawberry tart recipe
Recipe type: xarchivex
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