Strawberry Tart

Ingredients for 12 servings:

• 300 g flour
• 175 g butter, salted
• 45 g sugar
• 1 egg(s)
• 3 tbsp sour cream
• Lemon(s), untreated
• 1 kg strawberries
• 3 tbsp sugar
• 2 tbsp jam (strawberry jam)
• 1 ½ dl whipped cream
• Butter, for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

strawberry tart

Sift the flour into a bowl, add the ice-cold butter in small cubes, and quickly rub both together to form small flakes. Then add the sugar, sour cream, egg, lemon zest, and a few drops of lemon juice and knead into a smooth dough. Let the dough rest in the refrigerator for 30 minutes. Then roll out the dough thinly and place it in 12 small buttered tartlet cases or a buttered pie dish. Line the tart(s) with baking paper and pulses and bake at 200°C until crispy. In the meantime, prepare the filling: hull the strawberries and mix them with the sugar and the remaining lemon juice. Let the tart(s) cool, then remove from the tin and spread the strawberry jam on the base. Whip the cream until stiff, let the strawberries drain, spread the cream on the tartlets, then arrange the strawberries on top, chill briefly, and serve immediately. An alternative that’s easier to prepare is to make vanilla pudding, let it cool, and spoon it onto tarts spread with strawberry jam, then top with drained strawberries. Serve with a red port or Maury.