lightly tart with fresh strawberries. This tart is light because without eggs and with very little sugar but I warn you now that at least the butter in this cake is. In practice it is a kind of “strawberry pie”, stuffed American tart fruit that I have experience in FRESH BLUEBERRY TART (The blueberry pie American) However, where I used a durum wheat flour for the crust. And do not forget to browse through all my RECIPES OF PIES, sweet and savory.
This time I prepared a pastry crust without eggs and sugar: Indeed, I suggest you put a little bit more than plenty of salt in the dough, because the contrast between the base and the slightly salty and sour sweet filling is really particular and appetizing. The filling is made up only of strawberries, very little sugar and lemon juice: compote cook a few minutes on the stove and thickens with the addition of cornstarch. I suggest you use a cake pan at fairly high sides, because this filling is hard and compact and does not run away when the cut slice.
This light strawberry tart is a sin of gluttony that you can safely enjoy: It is rich in fruit and low in sugar. Yes, there was no butter, critical to a crumbly crust and very light, but if you do not eat the whole cake in 10 minutes the amount of butter in a slice is very approachable. Obviously we're in season strawberries (have a look at the special of all my RECIPES WITH STRAWBERRIES), but this dessert you can prepare, following the same procedure, Also with cherries, peaches, apricots. I definitely will try it with all the summer fruits. A good day!
Doses for a cake of 18-20 centimeters in diameter
FOR THE DOUGH
250 grams of flour 00
a pinch of fine salt
a tablespoon of apple cider vinegar or white wine
120 grams of cold butter
grated rind of half a lemon, organic
cold water, to taste (circa 80-100 milliliters)
butter and flour for the cake Pan, to taste
FOR THE FILLING
500 grams of strawberries
30 grams of cornstarch
organic lemon juice
60 grams of sugar
a little cold water to dissolve the cornstarch
For the base of the light strawberry tart. Put the flour on the work surface, cold butter, diced, lemon zest and salt (abundant, do not be shy: a good pinch, Trust). Mix with your fingertips until the mixture is a large crumbs. Add vinegar and plenty of water as much as you need to get a consistent, smooth dough. Pour the water slowly and knead and put no more unless absolutely essential. Once you got your dough, wrap it in food film and store it in the refrigerator for at least an hour.
For the Strawberry Compote. Carefully wash the strawberries, remove the stems and cut them in half (smaller ones can leave them whole). Put into a pan strawberries, the lemon juice and sugar and bring to the boil over medium heat. Mix the cornstarch with a little water, until you have a smooth batter, then pour the batter on strawberries, mix well and cook for a few seconds, until the compost has thickened. Allow to cool.
Grease and flour a cake pan with a diameter of 18-20 centimeters. Divide the dough for the light strawberry tart into two parts: using a rolling pin, pull a sheet 3-5 mm thick and coat the bottom and sides of the pan, then gently pierce the dough with the backs of a fork. Pour into the pan compote of strawberries, now lukewarm, then derive a second sheet of the same thickness with which cover the tart. You have to necessarily play at least one hole in the center of the pastry, so that the steam comes out and you don't create liquid inside the sweet: you can only do one at the center, or, as I did, several scattered on the surface, to create a decoration. With advanced dough, created the cords to finish the edges of the cake and seal, It composed of preventing the escape of strawberries in cooking.
Mix the egg yolk with a little milk and brush with this compound the surface of the light tart with strawberries. Store in the refrigerator for at least an hour before baking. Preheat oven to 190 degrees static and bake for 40 minutes or until the surface of the cake will not be golden. Serve the tart warm or cold light strawberry. Bon appétit!
DECORATION: I have used a vent pastry (Unlike)to drill holes on the surface of the cake, giving the effect of many bubbles. I have spread the dough on a floured work surface and I drilled holes, then I placed on the tart and I used the scrap parts to decorate the tart. If you want, You can also use the molds for biscuits. With the advanced dough I made two thin cords which I then braided by rolling them together to create a decorative border.