STRAWBERRY TART – Classic Italian recipe
Shortcrust pastry
300 g re-milled durum wheat semolina flour
120 g powdered sugar
150 g butter
1 egg
1 yolk
1 vanilla pod
Strawberry jam
600 g strawberries (already cleaned)
250 g granulated sugar
1 lemon (juice)
Method
Wash the strawberries, remove the stalk and cut them into small pieces, put them in a saucepan with the sugar and lemon juice and cook until they are reduced to a soft puree. Let it cool down.
In a bowl, combine the flour with the sugar, the vanilla and the cold butter cut into chunks. Crumble everything with your hands and add the eggs. Knead until a soft and homogeneous dough is formed. Follow the reel and place in a preheated static oven at 180 ° for 30/35 ‘
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