Description
A delightful fresh strawberry tart with a crispy crust and a delicious glaze.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- Enough shortcrust pastry for a 9-inch tart pan
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 tablespoon lemon juice
- 1 package (3 ounces) strawberry gelatin (optional)
- For topping whipped cream
Instructions
- Prepare the Tart Shell: Preheat your oven to 375°F (190°C). Roll out the shortcrust pastry and fit it into a 9-inch tart pan. Trim any excess. Prick the base of the pastry with a fork to prevent it from puffing up. Line the crust with parchment paper and fill with baking beans or weights. Bake for 15 minutes, remove the weights and parchment, and bake for another 5-10 minutes until golden. Allow it to cool.
- Make the Strawberry Glaze: In a saucepan, combine the sugar and cornstarch. Gradually stir in water. Cook over medium heat, stirring constantly until the mixture thickens and becomes clear. Stir in the lemon juice and, if using, the strawberry gelatin. Let it cool slightly.
- Assemble the Tart: Arrange the sliced strawberries in the cooled tart shell. Pour the glaze over the strawberries, ensuring they are evenly coated. Refrigerate the tart for at least 2 hours, or until set.
- Serve: Cut the tart into slices and top each slice with a dollop of whipped cream before serving.
Notes
- Use fresh, ripe strawberries for the best flavor.
- For a richer crust, you can add a tablespoon of ground almonds to the pastry.
- Ensure the glaze is not too hot when pouring over the strawberries to prevent wilting.
- For variation, try adding a layer of pastry cream beneath the strawberries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg