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Fresh Strawberry Tart

by Ennvy.c (follow)
Dessert (1081)      Baking (674)      Tarts (72)      Strawberry (40)     
There is no doubt that strawberries are one of the most popular fruits amongst children and adults alike. Known for its bright red colour, juicy texture, sweetness and aroma they are the perfect fresh ingredient to any dessert.

Preparation Time: 15 minutes
Cooking Time: 30 minutes, 1 hour refrigeration
Makes: 4 servings

60g unsalted butter, softened
¼ cup icing sugar
1 egg yolk
¾ cup flour

40g unsalted butter, softened
¼ cup icing sugar
1 egg
1/2 tbsp cornstarch
1/3 cup almond meal
1 tsp vanilla essence

Syrup & Decoration
18-24 strawberries (depending on size)
80g apricot or strawberries jam
2 tbsp icing sugar
20ml hot water

Beat the butter sugar and yolk until pale and creamy.

Sift in the flour and fold the mixture with a spatula until it comes together.

Wrap the dough in plastic and refrigerate for 1 hour.

Preheat oven to 180°C. Lightly grease a tart tin (I used a 16cm diameter tin).

Meanwhile, beat butter, sugar, vanilla essence and egg together.

Sift in the cornstarch and almond meal, combine well and set aside.

Remove the dough from the fridge. Place a sheet of plastic wrap over the dough and use a rolling pin to roll it out to 5 mm thickness.

Place onto the tart tin and press the bottom and sides evenly. Trim excess pastry.

Use a fork to lightly prick the pastry.

Fill with the almond filling and smooth the top.

Bake for 25 minutes or until golden.

Syrup & Decoration
Dissolve the sugar in hot water.

Strain the jam to remove large clumps.

Wash and hull the strawberries, leave one strawberry whole and cut others in half.

Brush the top of the tart with the syrup and jam

Place a whole strawberry in the centre and arrange strawberry halves around it.

Combine the remaining jam and syrup and brush over the strawberries, serve fresh.

Note: Instead of throwing the excess pastry out, you can use it to make cookies.

I like this Recipe - 4
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