ingredients for strawberry tart recipe

7/31/2019 Ingredients for Strawberry Tart Recipe

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Ingredients for Strawberry Tart Recipe

Short Bread Pastry Dough:

All purpose flour(Maida) - 255g

Butter - 125g(softened)

Icing sugar - 100g

Eggs - 2 nos

Milk - 2 tbsp

Salt - A pinch

Tart filling:

Strawberries - 3 cups(quartered)

Sugar - 4 tbsp(powdered and sifted)

Lemon zest - 1 no(grated)

Jam - 1 tbsp(any)

Cinnamon - A pinch

Preparation Method of Strawberry Tart Recipe

1)For preparing strawberry tart, in a processor add in icing sugar, salt and butter. Beat it till the sugar

and salt dissolves.

2)Add in maida, milk and eggs. Mix it well in the processor till it becomes a soft dough.

3)Put the dough in a plastic bag and keep it in the fridge for 1 hour.



4)Preheat the oven to 180 degrees celsius.

5)Then roll out the dough like a chapatti, so that it overlaps on the edges of the tart tray.

6)Prick the base and press down the edges with a fork. Leave it in the fridge for 5 minutes.

7)Bake it for 10 minutes.

8)In a bowl add in the strawberries, cinnamon, lemon zest and jam. Mix it well.

9)Put it into the tart.

10)Sprinkle sugar, almonds and pistachio over it. Bake it for 30 minutes.

11)Strawberry tart is ready. Serve with cream.



STRAWBERRY LEMON TART

1 c. flour

1 tbsp. sugar

1 tsp. grated lemon peel

1/8 tsp. salt

1/4 c. butter

1 egg, slightly beaten

2-6 tsp. water

FILLING:

2 eggs, slightly beaten

3/4 c. sugar

2 tbsp. flour

2 tsp. grated lemon peels

1/2 tsp. baking powder

2 tbsp. lemon juice

TOPPING:

2 c. fresh, strawberries, halved

2 tbsp. apple jelly, melted

Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1

cup flour, 1 tablespoon sugar, 1 teaspoon lemon peel and salt; mix well. Using fork, cut in butter until

mixture resembles coarse crumbs.



With fork, stir in 1 egg and enough water so that mixture forms a ball. Press in bottom and up sides of 9

1/2 or 10 inch tart pan with removable bottom. Bake at 375 degrees for 15 minutes. Reduce oven

temperature to 350 degrees.

In medium bowl, combine all filling ingredients except lemon juice; blend well. Stir in lemon juice; blend

well. Pour mixture over warm crust. Bake at 350 degrees for 20-25 minutes or until top is light golden

brown. Cool to room temperature. Arrange strawberries on top. Brush with jelly. Store in refrigerator.

Makes 10 servings.

TRAWBERRY TARTS

Short crust pastry

1 strawberry Jello

Strawberries

1 pt. heavy cream

Roll out the pastry and fill your patty tins. Cook them empty. Make the Jello and let it almost set. Fill the

patty shells with fresh strawberries. When the Jello is almost set, pour it over the strawberries. Top with

whipped cream when you are ready to serve. Serves 8-10.

Ingredients

375g pack all-butter shortcrust pastry



500g small strawberries, hulled and halved

4 tbsp redcurrant jelly

For the creme patissiere

350ml whole milk

1 vanilla pod, split lengthways

4 large free-range egg yolks

100g golden caster sugar

25g plain flour, plus extra for dusting

Finely grated zest of 1 lemon

Method

1. Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep,

23cm fluted, loose-bottomed tart tin. Trim the excess and prick the base all over with a fork. Chill for 30

minutes.

2. Meanwhile, make the crème pâtissière. Put the milk and vanilla pod in a large pan, bring to the boil,

then turn off the heat. In a large bowl, whisk the yolks and sugar for 10 minutes until voluminous, then

beat in the flour and lemon zest. Strain the warm milk slowly into the egg mixture, whisking

continuously. Clean the pan, then pour the mixture back in and gently bring to the boil, stirring

constantly until it has thickened. Take the pan off the heat, cover the surface of the crème pâtissière

with baking paper and leave to cool.

3. Preheat the oven to 180°C/fan160°C/gas 4. Line the pastry case with baking paper and fill with baking

beans or rice. Place on a baking sheet and blind-bake for 15 minutes. Remove the beans/rice and paper,

then cook for a further 10-15 minutes until golden. If the edges look too dark, cover with foil. Leave for 5

minutes, then transfer to a wire rack to cool completely.

4. Spoon the crème pâtissière into the tart, then level the surface with the back of a spoon. Place a

strawberry half in the centre of the tart, then arrange concentric rings of fruit around it until all of the

crème pâtissière is covered.

5. Gently warm the jelly with 2 tbsp water until melted, brush over the strawberries and leave for 2

minutes to set. Serve.

Nutritional info



Per serving: 368kcals, 17.7g fat (5.9g saturated), 6.4g protein, 48.6g carbs, 23.1g sugar, 0.6g salt, 2.3g

fibre

Easy Strawberry Tart

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Photo by: Allrecipes Photos

Recipe by: Karin Christian

Sliced strawberries are coated with a strawberry jam glaze, arranged on a tart shell, chilled and served

with whipped cream. A lovely and simple barbecue ...More

Ready in 26 mins



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Ingredients

Serves: 8

150g (2/3 cup) caster sugar

250ml (1 cup) water

100g (3 tablespoons) strawberry jam

30g (3 tablespoons) cornflour

1kg sliced fresh strawberries

1 x 23cm pre-made or bought sweet tart shell

Preparation method

Prep: 20 mins | Cook: 6 mins

1.

Mix together the sugar, water, jam and cornflour in a medium large saucepan. Stir until mixture boils.

Cook for one minute. Remove from heat.

2.

Stir in the sliced strawberries until well coated. Pour into the prepared tart shell.

3.

Chill until well set. Serve topped with whipped cream.



FRESH STRAWBERRY TART

Make pastry for 2 (9 inch) pie crusts. Measure and mix:

1 tsp. salt

2 1/4 c. flour

Add 3 tbsp. sugar to dough for tart

Take out 1/3 cup and set aside. Add 3/4 cup Crisco to above. With pastry blender, mix flour and Crisco

until crumbly or size of peas. To 1/3 cup of reserved flour, add 4 tablespoons water, mix in cup to form

paste. Add mixture and work into ball of dough. (Can do with hands.)

Divide into 2, roll out with pastry cloth on pin. For baked shell bake at 425 degrees for 10 to 12 minutes.

Tart: Align strawberries into pan.

Glaze: Mix:

1 c. sugar

3 tbsp. raspberry Jello

3 rounded tbsp. cornstarch

Add to 1 cup boiling water. Boil to thicken. Pour over berries. Let set in refrigerator for 3 to 4 hours.

Serve with whipped cream.



STRAWBERRY VANILLA PUDDING TART

9 inch baked pie shell

1/2 c. sugar

2 tbsp. cornstarch

1/4 tsp. salt

2 c. milk

1 egg

1 tbsp. butter

1 tsp. vanilla

1 c. whipped cream

1 c. fresh strawberries, sliced

Whole strawberries

In saucepan combine sugar, cornstarch, salt and milk. Cook over medium heat, stirring. Boil one minute.

Beat egg and add one tablespoon of hot mixture. Then add egg mixture to hot mixture. Continue

cooking until mixture thickens. Remove from heat and stir in butter and vanilla. Whip cream until soft

peaks form. Fold into mixture with strawberries. Pour into pie shell. Chill. Garnish with whole berries.

ingredients for strawberry tart recipe

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