CakePia Recipe
TARTE AUX FRAISES
Strawberry Tart 
World Traditional Recipe フランス
使用器具 泡立て器 ふるい・こし器 めん棒 はけ 型 オーブン 冷蔵庫            

April 4, 2007
French style tart. We use two 15cm tart dishes for this recipe. You don’t need to bake the tart shells beforehand. You can line the tart pans with the tart dough, fill them with the cream filling and bake them. For moist tarts, brush the surfaces with syrup while they are still hot.
instructions
●Preparation Tip
●Tart Dough

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Photo #2

Photo #3
In a bowl, cream together butter and sugar. (Photo #1)

Stir in beaten egg, a little at a time, and blend well. (Photo #2)

Fold in sifted flour and work the dough to combine all ingredients.

Press the dough together into one clump. (Photo #3)

Wrap the dough in plastic wrap. Place it in the refrigerator for an hour.

●Cream Filling

Photo #1

Photo #2
In a bowl, cream together butter and sugar. (Photo #1)

Stir in beaten egg, a little at a time, and blend well. Then mix in almond powder and rum, in that order. (Photo #2)

●Finish

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Photo #2

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Roll out the dough to 3mm thick, then press the dough into the tart pans.

Make small holes with a fork on the bottom. (Photo #1)

Pour the filling into the pans up to 4/5 full. (Photo #2)

Bake in a preheated oven at 180 °C (356 °F) for about 20 minutes until golden. Then brush with syrup while they are still hot. (Photo #3)

After cooling, arrange hulled strawberries neatly on top.

Sprinkle with confectioners’ sugar generously over the strawberries.

Servings per Recipe Calories per Serving Ready In
two 15cm tart pans  0kcal 180 minutes
Tart Dough
butter 60g 
sugar 40g 
whole egg 15g 
cake flour 100g 
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
Cream Filling
butter 80g 
sugar 60g 
whole egg 60g 
almond powder 80g 
rum 10g 
【Preparation】
- Allow butter to soften at room temperature.
- Sift almond powder.
Finish
fresh strawberries 300g 
confectioners’ sugar  
sugar syrup 30g 
cherry liqueur 5g 
【Preparation】
- Mix sugar syrup and cherry liqueur.