Strawberry Tart Recipe

Papa came home fr london the oth day and brought back 2 big boxes of strawberries. they were huge n was really juicy. as is always the case, it wud sit in a corner of the fridge, forgotten, and will eventually be tossed out all mouldy and stuff. so a few weeks back, i decided to make a strawberyr tart! having never made tarts before, i looked for measurements for the crust here.

It looked simple enough so i set right to work. so senang man!

165 plain flour

113.5 gm chilled butter

1-2 T iced water

pinch of salt

granulated sugar to sprinkle


Sift flour into a medium bowl. Add the salt and mix well. Grate the butter into the bowl. Just use your fingers lightly to mix the butter and flour up evenly.


I did not crumble the mixture until it became fine breadcrumbs because I wanted the pastry to be more flaky. Add iced water and stir the mixture and then using your fingers bring the dough together into a firm ball.


Do not knead so that the butter does not melt and the gluten is not worked up. Too much kneading will make a tough pastry.

Once the pastry comes together, chill it if necessary and then roll out in between 2 pieces of baking paper (*i didnt have this so i used cling wrap which works just as fine) to 1/8 inch thick. 


Cut a round slightly larger than the pie pan and then lift the pastry and line the pan. Cut the edges to neaten.


like her, also brushed my pastry with egg wash. i bake it in the oven for about 30 mins at 170C.
 For the filling.


20 large strawberries

2-3 tbsp icing sugar (according to preferance)


* you may subtitute with honey but be careful, it might burn faster


1-2 tbsp lime or lemon juice (depending on how tart you want it to be)


2 tbsp corn flour (mixed with water)

I cut up the strawberries and mixed them with the icing sugar. Place them in a pan and stir slighty (refrain from overstirring if you want chunky strawberries). 


When it starts to boil, pour in corn flour mixture bit by bit. stop adding when it starts to thicken and has lost that 'floury' taste. leave it aside to cool.


When the crust is ready, let it rest for 15 mins then pour in the filling.


The crust pastry might be a little difficult to handle to make the lattice, i added a bit more flour for the lattice part and rolled it again and cut into strips.


bake at 170C for 25 mins and tadaaah!!!

let it cool to a nice warm temperature and serve with vanilla ice cream.


welcome to heaven :)


love,


from Jane's Kitchen