John Myers
Ingredients for 12 servings:
- 110 g butter
- 220 g flour
- ½ tsp baking powder
- 70 g sugar
- 1 tbsp vanilla sugar
- 1 egg(s), including the yolk
- Strawberries, for topping
- 1 point cake glaze
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Crumble the butter with the flour and baking powder, add the sugar, vanilla sugar and egg yolk and knead until the dough holds together. (Work as quickly as possible and with cold hands so the dough doesn’t become crumbly!) Pour the dough into a tart tin, press down and form a higher edge. Prick the base in several places with a fork to ensure it rises evenly. Bake at 175°C for approx. 35 minutes. Wash the strawberries, halve them and cover the cooled base with them. Boil the cake jelly according to the package instructions, let it cool slightly and spread it evenly over the cake so that all the strawberries are well covered. Note: The base may be too dry for some people, but since I don’t like soggy or mushy fruit tart bases, this is my favorite strawberry tart.
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