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Strawberry Compote Tart-Italian Dessert

Updated: Feb 14

  • Strawberry tart another tart, and obviously very good. This kind of tart I somehow adore the most, soft juicy and tasty and made from strawberry compost, in one word phenomenal. Follow recipe.

Ingredients: 1 h total time, 22/24 cm mold, easy

For the Shortcrust Pastry:

  • 350 g flour 00

  • 150 g butter

  • 100 g sugar

  • 1 egg

  • 1 tsp of baking powder

  • 1 lemon peel

For the Compote:

  • 700 g strawberries

  • 100 g sugar

  • lemon juice

To Sprinkle:

  • powdered sugar

Preparation:

Short Pastry:

  1. Put the soft butter in a bowl together with the sugar and mix them together until you get a homogeneous cream.

  2. Add the whole egg and lemon peel, allow it to be completely absorbed by the butter and sugar cream.

  3. Gradually add all the flour and baking powder and knead quickly until you get a smooth dough.

Strawberry Compote

  1. Wash and cut the strawberries into pieces and put them in a saucepan with the sugar and the juice of one lemon.

  2. Cook the strawberries by mashing them well with a fork for about 10 minutes, mashing them with a fork until thickened and caramelized.

Tart:

  1. Roll out the pastry between two sheets of parchment paper so that it does not stick, and place it in the tart tin.

  2. Trim the excess edges and keep them aside and prick the base.

  3. Pour the strawberry compote inside the tart and level the surface.

  4. Create the grids with the remaining shortcrust pastry.

  5. Bake the strawberry tart in a preheated oven at 180 °C for about 35 minutes until the shortcrust pastry is cooked and golden.

  6. Remove the strawberry tart from the oven and let it cool completely before removing it from the mold. Sprinkle the strawberry tart with icing sugar. Buon appetito!

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