Rustic strawberry tart

Treat yourself to the perfect blend of flavors and textures with our delicious Rustic Strawberry Tart. Made with homemade shortcrust pastry deliciously crunchy with semolina, this recipe offers a unique twist on a classic dessert. The cake is then topped with plump, juicy strawberries, whose natural sweetness shines through with every bite. For an effortlessly charming finish, simply pinch the edges of the dough together to give the tart a rustic, homemade touch. Treat your taste buds to this tempting treat and experience the joy of baking from scratch.

Ingredients

  • 600g strawberries, peeled and sliced
  • 2 tsp cornstarch
  • 2 tsp golden powdered sugar
  • 4 tbsp strawberry jam, sifted
  • 140g chilled butter, diced
  • 225g flour, plus some flour for dusting
  • 25g fine polenta cornmeal or semolina, plus 1 tbsp more for sprinkling
  • 2 tbsp golden powdered sugar
  • 2 medium eggs
  • Clotted cream for serving (optional)

Preparation steps

  1. First, prepare the dough by adding butter, flour, polenta, sugar and salt to a food processor.
  2. Puree the ingredients until fine crumbs form.
  3. Add a beaten egg to the mixture and mix again until the dough begins to come together.
  4. Place the dough on a work surface and knead briefly until a smooth ball forms.
  5. Form the dough into a disk, wrap it in cling film and put it in the fridge for 30 minutes.
  6. Preheat the oven to 180°C/160°C fan/gas 4.
  7. Dust your work surface with polenta and flour and then roll out the dough into a circle about 35cm in diameter.
  8. Line a large baking tray with baking paper and place the rolled out dough on it.
  9. In a bowl, mix the strawberries with cornstarch and sugar.
  10. Sprinkle 1 tablespoon of polenta over the dough, then place the strawberries on top, leaving a 3cm border.
  11. Whisk the remaining egg and brush the edge of the dough with it.
  12. Fold the dough over the strawberries, pinching to form a rough edge, leaving the center exposed.
  13. Brush the edge of the dough with more beaten egg.
  14. Bake the tart for 45-50 minutes until golden brown and crispy.
  15. Spread the strawberries with jam and let the tart cool for 15 minutes.
  16. Serve the rustic strawberry tart with clotted cream if desired.

Nutritional Information

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Rustic strawberry tart

Equipment and tools

  • mixing bowl
  • Large spoon or spatula
  • rolling pin
  • Baking dish or tart dish
  • Knife

Allergen information

Contains: Gluten, dairy, egg

Storage and leftovers

This tart can be stored in an airtight container in the refrigerator for up to 3 days. To enjoy leftovers, simply reheat them in the oven at 180°C (350°F) for a few minutes until warm.

Ingredients

  • 600g strawberries, peeled and sliced
  • 2 tsp cornstarch
  • 2 tsp golden powdered sugar
  • 4 tbsp strawberry jam, sifted
  • 140g chilled butter, diced
  • 225g flour, plus some flour for dusting
  • 25g fine polenta cornmeal or semolina, plus 1 tbsp more for sprinkling
  • 2 tbsp golden powdered sugar
  • 2 medium eggs
  • Clotted cream for serving (optional)

Health Benefits of Rustic Strawberry Tart

Rustic strawberry cake is not only a delicious dessert but also offers numerous health benefits. Let’s take a closer look at the key ingredients and their nutritional properties:

Strawberries

Strawberries are full of essential nutrients that promote overall well-being. They are an excellent source of vitamin C, providing more than 100% of the recommended daily amount in a single serving. Vitamin C is important for a healthy immune system and promotes wound healing and collagen synthesis.

These bright red berries are also rich in antioxidants, including anthocyanins, ellagic acid and quercetin. Antioxidants help protect the body from free radicals, which can lead to chronic diseases such as heart disease and cancer.

cornmeal

This recipe uses cornmeal made from corn kernels to thicken the strawberry filling. It is gluten-free and ensures a smoother cake consistency. In addition, corn flour is a good source of carbohydrates that provide the body with energy.

Golden powdered sugar

Golden powdered sugar is made from sugar cane and gives the cake a sweet touch. Although sugar should be consumed in moderation, small amounts of sugar can provide a quick source of energy. However, it is important to note that excessive sugar intake can lead to weight gain and an increased risk of developing certain health conditions.

Strawberry Jam

The sifted strawberry jam adds another layer of sweetness and flavor to the cake. While they provide added sugar, they also contain some of the benefits of strawberries, including vitamins and antioxidants. Opting for an all-natural or low-sugar jam can be a healthier choice.

butter

The chilled butter used in the pie crust adds a rich touch to the dessert. However, due to its high saturated fat content, butter should be consumed in moderation to maintain a balanced diet.

Plain flour and polenta, cornmeal/semolina

Both flour and polenta cornmeal (or semolina) are used for the pie crust. Plain flour provides carbohydrates, while the addition of polenta, cornmeal or semolina provides consistency and a subtle nutty taste. These ingredients add to the overall enjoyment of the cake.

Eggs

Eggs not only serve as a binding agent, but also give the pie crust a soft and tender consistency. They are a great source of high-quality protein and contain important vitamins and minerals. Eggs are particularly rich in vitamin B-12, choline and selenium.

Clotted cream (optional)

Clotted cream is a traditional accompaniment to strawberry tarts. It is made by slowly heating and cooling full cream. While it adds creaminess and deliciousness to the dessert, it also has a high saturated fat content. Consider consuming it in moderation or opting for a lighter alternative, such as Greek yogurt or whipped coconut cream.

Overall, this rustic strawberry tart is a delicious treat that allows you to enjoy the sweetness of strawberries while benefiting from their nutritional value. Remember to consume it in moderation as part of a balanced diet.

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