Strawberry tart
Instructions
Prepare the pastry: sift the flour on the work surface, the Center brought together the chopped butter, sugar, egg yolks, marsala and the grated lemon rind.
Work fast the dough with your hands, formed into a ball, wrap it in aluminum foil and let rest in a cool place for half an hour; After this time, riprendetela and level it in the few millimeters thick with a rolling pin, then lined the bottom and walls of a cake tin, greased.
Prick the dough and cover it with a sheet of greaseproof paper on which you rice or beans (this trick is used to prevent the dough to rise during baking).
Cook in hot oven (220° c) for 15 minutes, then gently remove the levatela paper with the beans, brush the dough with the egg just slammed and put the dough in the oven for another 10 minutes or until it is golden.
Remove the cooked dough from the oven, after 5 minutes remove the cake circle and let it cool completely prepare a saucepan you warm, over low heat, the Strawberry Jam with Brandy, stirring continuously for three minutes, then pass through a pass in a bowl and cool.
Spalmatene half empty on the bottom of the tart, put strawberries Meanwhile Peel and cut in half, with the curved side facing up, and brush with the remaining Marmalade.
Served in the table accompanying it, tart, with cream or whipped.
Ingredients and dosing for 6 persons
- For the pastry:
- 200 g of flour
- 100 g of butter (or margarine)
- 75 g of sugar
- 1 egg
- 1 tablespoon of marsala wine
- 1/2 lemon (zest)
- For the rest:
- 1 jar of strawberry jam
- 1 tablespoon of brandy
- 400 g of large strawberries
- 20 cl of cream (optional)