Alsatian Strawberry Tart

Ingredients for 1 servings:

• 200 g butter or margarine
• 80 g sugar
• 1 tsp, heaped vanilla powder or 1 vanilla pod
• 1 large organic lemon(s), zest (juice for strawberries)
• 1 pinch of salt
• 1 m.-sized egg(s)
• 300 g wheat flour, type 405 or 550 or spelt flour
• 100 g butter
• 80 g sugar
• 2 m.-sized eggs
• 100 g ground almonds
• 1 shot of rum, good
• 500 ml pudding, vanilla
• 800 g strawberries, smaller, cleaned
• 50 g honey
• 1 pack of cake glaze, red
• 3 tbsp pistachios, chopped or brittle or other nuts / almonds

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

as dessert or with coffee

Prepare the vanilla pudding (using your own recipe or a packet) and chill. Wash the strawberries, remove the frothy ends, halve the larger ones, and mix with 50g of honey and the juice of the organic lemon. Let it chill. Shortcrust pastry: Cream the sugar, butter or margarine, and spices until light and fluffy, then briefly and vigorously stir in the egg, then the flour. Form into a ball and chill. Franchipan cream: Cream the butter and sugar until light and fluffy, continuing to stir, while gradually adding the eggs, almonds, and rum. Finally, stir in the chilled vanilla pudding. Butter a 26cm cake tin, line it with the pastry, rolled out to a 4-5mm thickness, creating a 4cm border and pierce the pastry with a fork, then spread the franchipan cream evenly on top. Bake at 180°C for 20-25 minutes until golden brown. Drain the strawberries and collect the juice. Remove the cooled tart from the tin and place it on a cake plate, stacking tightly with strawberries. Using the reserved juice and a little water, prepare a glaze according to the package instructions. Spread it evenly over the strawberries while still hot. Sprinkle with chopped pistachios, brittle, or toasted chopped nuts or almonds before serving.