Strawberry and Redcurrant Tart
Tart
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Cook Time
1 h
Servings
6
Difficulty
Easy
Prep Time
30 Min
Description
This strawberry and redcurrant tart is a simple and delicious summer dessert. I often prepare it for sunny lunches or gourmet snacks. The crispy shortcrust pastry, fresh strawberries, and tangy redcurrant jam combine wonderfully. A little raspberry jam adds an extra touch of sweetness. It's a perfect dessert to use seasonal fruits and impress your guests without spending hours in the kitchen. Preparation is quick, and the result is always a success! Feel free to vary the jams according to your tastes.
Ingredients (5 ingredients)
-
1 tsp redcurrant jam
-
1 tsp raspberry jam
-
1 tsp apricot kernels or dried beans
-
1 piece shortcrust or puff pastry
-
1 kg strawberries
Preparation (6 steps)
Tart dough in the pan
Roll out the shortcrust or puff pastry in a tart pan and prick it with a fork. This will prevent it from swelling during baking.
Blind baking the dough
Spread apricot kernels or dried beans on the bottom of the tart. Bake in the oven for 30 minutes at 180°C. The kernels or beans prevent the dough from swelling.
Preparing the strawberries
While the dough is baking, prepare the strawberries. Hull them and cut them in half.
Distributing the strawberries
Once the dough is cooked and cooled, spread the cut strawberries on the bottom of the tart, overlapping them for a beautiful visual effect.
Preparing the jam
In the Thermomix, put 2 tablespoons of raspberry jam and 2 tablespoons of redcurrant jam. Heat 3 Min./60°C/Stufe 2.
Coating the strawberries
When the jam mixture is reduced, gently pour it over the strawberries to coat them. Let cool before serving.
Finished cooking? Great! 🎉
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Created by
Marie Muller
5
Rezepte
0
Kochbücher
Allergens
- Gluten
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