Italian Strawberry Tart Recipes

STRAWBERRY AND ITALIAN CUSTARD TART

Steps:

• Mix the flour, sugar and salt together in a food processor or by hand.
• Add the lemon zest and butter and whizz, or rub together with your hands, until the mixture looks crumbly.
• Add the egg yolk and mix in, then the water, 1 tablespoon at a time until the dough sticks together. It should be a little crumbly and not sticky.
• Put the dough in plastic wrap and leave it in the fridge for a minimum of 30 minutes, and up to 3 days.
• When you want to use the dough, take it out of the fridge (of course!). Roll it out on the bench to the size of your dish. Don't forget to grease the pie dish with butter before putting the dough in it. Try to roll out the dough as thinly as possible to get a nice crispy crust. Blind bake (that means put some foil on top of the dough and some rice on top of the foil) for about 15 -20 minutes at 180ºC (350ºF) until the dough is golden-brown. You may have to take the foil and rice off for the last 5 minutes to let all the crust brown well.
• Put all the ingredients in a pot and heat at medium heat on the stove top, stirring constantly with a whisk.
• Stir and stir until it has a "thick" consistency. When you pull the whisk through the crema, it should leave a trail behind it that levels out again very slowly. The mixture should be almost thick enough to pick up with the whisk.
• Pour the crema into the baked pie crust and leave to cool and set.
• Rinse and halve or quarter the strawberries (depending on how big they are). Now it's up to you to use your artistic abilities to decorate the top of it!

FRESH STRAWBERRY TART

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
• Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
• Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
• Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
• Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
• Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
• Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
• Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.

ITALIAN STRAWBERRY TART

Steps:

• 1. Preheat the oven to 350°F. Lightly grease a spring-form pan.
• 2. Mix together the flour, baking powder, salt, and cinnamon in a bowl.
• 3. In a separate bowl, beat the butter and the sugar. Add the eggs and milk. Add the dry ingredients to the egg mixture and stir by hand until just moistened. Do not overmix.
• 4. Spread the mixture into the bottom of the prepared pan. Press strawberry halves deeply into the dough in a circular pattern of 2 or 3 rings. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Serve warm with whipped cream and strawberries, if desired.

STRAWBERRY TARTS

Steps:

• To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
• Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.