Fancy pie, juicy, soft fragrant and delicious. It is easy to prepare, you will make all family members happy. Everyone will ask you for a recipe. Follow recipe.
Ingredients: very easy, total time: 70 min.
Make a Dough single for this Tart:
170 g flour 00 +1 tsp for mold
65 g of soft butter at room temp./or 25 gr of sunflower oil
1 whole egg/small size
1 egg yolk/ small size
65 g of granulated sugar
1/2 tsp of baking powder
grated zest of 1 lemon
1 tsp vanilla extract (optional)
1 pinch of salt
Filling:
400 g sliced strawberries
140 g granulated sugar
3 Tablespoons cornstarch
Strausel Topping:
145 g all-purpose flour
100 g brown sugar
115 g cold butter/ cut into tablespoon-size pieces
Preparation:
Make a Dough single for this Tart:
First, whip the soft butter with the sugar, the aromas, and a pinch of salt with the help of the electric whisk or planetary mixer.
The mixture must be very creamy, light, and fluffy.
Finally, add the eggs. One at a time, continue to mix with the electric whisk. It is important that before adding the second egg, the previous one is perfectly blended.
Continue in this way until all eggs are used up. The final mixture with the absorbed eggs must be smooth, frothy, and free of lumps.
Add the flour previously mixed with the sifted baking powder, in one go and with the help of a spatula, mix by hand. The dough is soft. This is how it must be and transferred to a pastry board. Work the dough lightly to form a ball, help yourself with a teaspoon of flour to obtain a soft shortcrust pastry that comes off your hands: At this point, seal the dough with a foil. The importance of resting the pastry in the fridge for a minimum of 40 minutes.
Your soft shortcrust pastry perfect for tarts is ready to be rolled out. Use a marble top or a non-sticky top like wood. Better if cold.
Lay a little flour on the work surface and on the rolling pin, and proceed to roll out the dough to a thickness of about 4–5 mm.
Grease the mold with butter and put a little flour and shake on all sides.
After that, when you have developed the dough, put it in the mold, lining the edges of the dough mold.
Filling:
In a medium saucepan, mix the strawberries, sugar, and heat over a moderate temperature, some, 5 minutes later add the cornstarch, mix well.
The mixture will start to become thick and syrupy as it mixes.
When the density is obtained, it should be removed from the heat and left to cool a bit.
Meanwhile, roll out the pie crust and place it in a 24 cm mold on which you have placed the baked paper, trimming and wrinkling the edges.
Prick the dough with a fork.
Pour the strawberry mixture evenly over the dough. Align well.
Strausel Topping:
In a small bowl, mix the flour and brown sugar.
Add the butter and, using a pastry cutter or two knives, cut the butter into the flour / sugar mixture until it gets the consistency of coarse crumbs.
Sprinkle the Strausel topping evenly over the top of the pie.
Place the pie on a lined baking sheet and bake at 180 °C for about 50 minutes, until the tart turns golden and the filling bubbles and hot.
Cover the edges of the pie crust halfway with foil or pie shield to prevent over-baking, if necessary.
Allow the pie to cool completely before cutting (the filling will thicken as it cools).
Serve with a scoop of vanilla ice cream or sweetened, whipped cream, as desired.
Buon appetito!
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