Strawberry Tart

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Strawberry Tart
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30 min.
ready in 1 hr 20 min.
Ready in


For the base
200 grams Pastry flour
75 grams sugar
1 pinch salt
1 generous pinch Lemon peel
1 egg
140 grams butter
For the strawberry cream
750 grams fresh, ripe Strawberries
1 tablespoon lemon juice
6 tablespoons powdered sugar
200 grams Mascarpone
400 milliliters Whipped cream
For the preparation
Pastry flour (for the work surface)
How healthy are the main ingredients?
StrawberryWhipped creamMascarponesugarsaltegg

Preparation steps


Mix the flour with the sugar, salt, and lemon zest, and pile it up on a work surface. Make a depression in the center for the egg, and mix flour into egg. Incorporate pats of cold butter with a knife until all ingredients are crumbly, and quickly knead with hands until smooth. Shape into a ball and wrap in plastic wrap. Refrigerate dough for 30 minutes.


Preheat the oven to 180°C (approximately 350°F).


Rinse the strawberries. Chop 1/3 of them and then in a blender puree them with the lemon juice and 1 tablespoon powdered sugar. Pass the puree through a fine sieve. Mix the mascarpone with the strawberry puree and the remaining sugar. Whip the cream until stiff and fold into the strawberry mixture. Refrigerate while you roll out the dough.


For the base, place the dough on a floured surface and roll out to about a 26-cm (approximately 10-inch) diameter on a baking sheet lined with parchment paper. From about 1 cm (approximately 1/2 inch) from the edge, using a wooden spoon handle, press in side by side trenches about 1/2-inch deep to the center.


Bake in the preheated oven for about 20 minutes until golden.


Remove the fully baked base from the oven, pull the baking paper from the baking sheet, and leave to cool completely on a wire rack. Then place it on a serving plate and spread with strawberry cream 0.5-cm (approximately 1/4-inch) thick, leaving a 2-cm-wide (approximately 1-inch-wide) margin. Arrange the strawberries with the tip up on the cream and them press lightly into it. Put the remaining cream in a pastry bag with a small tip and fill in the gaps between the strawberries. Decorate the tart edge with some cream also. Chill well. Serve on a cake stand.