This tart is one of my mom's go-to recipes during the summer! It is light, fruity and it looks relatively sophisticated without having to put in a lot of effort, making it perfect for busy graduate students or really anyone who doesn't have all day to bake!
Ingredients:
Shortcrust:
1 1/2 cups all-purpose flour
1/3 cup of caster sugar
150 g unsalted butter
1 medium egg
1 pack vanilla sugar (or 1 tsp vanilla extract)
1/2 tsp salt
Marzipan rim:
100 g marzipan
1 egg white
1 cup powdered sugar
Filling:
500 g strawberries
1 pack red cake glaze* + sugar and water according to instructions
Note*: For the red cake glaze, I usually use Dr. Oetker red cake glaze, which is available online (like here and here) or occasionally in European or German grocery shops.
Pre-heat the oven to 350°F.
Prepare the shortcrust by kneading the flour, sugar, butter, egg, vanilla sugar and salt into an even dough. Chill the dough in the fridge for at least 30 minutes.
Either coat the inside of a round baking pan with butter or line the bottom of the baking pan with parchment paper. Evenly distribute the dough across the bottom of the pan and pierce it a couple of times with a fork. Bake for 15 minutes at 350°F.
For the marzipan rim, mix 1 egg white, sifted powdered sugar and marzipan. It should result in a pipeable consistency. On the shortcrust, pipe an edge of round little dollops of the marzipan cream, then bake for another 15 minutes.
The tips of the marzipan should be slightly browned and the shortcrust should have a golden colour.
Next, prepare the strawberries by removing the green parts and cut the strawberries in half.
You want to layer the strawberries from the edge inwards, pointing the tip outwards. Bigger strawberries are better suited for this as it will be easier to layer them.
Lastly, prepare the glaze with caster sugar and water to the manufacturer's instructions and heat it until it starts to bubble. Remove the glaze from the heat and stir for about 30 seconds to let it cool down a little, then gently distribute across the tarte. If you have any air bubbles, pop them with a toothpick as soon as possible before the glaze solidifies.
Let the glaze cool for about 30 minutes before serving and that's it! Enjoy! :)
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