A few weeks ago, I was at a friend’s place cooking David Rocco’s Lamb in Red Wine Sauce. The dish was a rich, stew which was mopped up with some fresh garlic bread from Birdy’s. After dinner we all craved for something sweet. A bar of candy just couldn’t cut it so I decided to make a strawberry tart. That’s when my friend Roycin and I took off on his scooter to Worli and picked up some fresh strawberries and ice cream. We hurried back home and started making this tart from scratch. It was so much fun. Everyone went mad!
The above images were clicked in really bad light yet I got a lot of requests for the recipes. So here it is today. I have made a step by step guide to making this strawberry tart.
And as a special edition, I have used my brand new Inalsa Fiesta Food Processor which available on Star CJ Live. Cannot tell you how easy it is to use!
Flour – 1½ cups
Butter – 100g
Cold Water – to knead
Fresh strawberries – 2 whole boxes
Balsamic vinegar – 4 tbsp
Sugar – 4 tbsp
For this recipe you need to make the pastry crust first. I took my Inalsa Fiesta Food Processor and attached the blunt blade.
Measure out 1½ cups of maida.
Cube the butter into small pieces. Remember, the butter has to be really cold for this.
These are the three things you need to make this pastry – flour, cold butter and ice water.
Add the flour and butter to the food processor and pulse it till the mixture resembles wet sand. If you don’t have a food processor, you can do this using your fingers. Just dip your fingers in ice cold water first and then use only the tips of your fingers to crumble the butter into the flour. If you fingers get warm again, dip them in cold water again and continue.
Once the mixture looks like wet sand, add the ice water little by little to make dough. Immediately wrap the dough in cling film and place it in the refrigerator for 15-20 minutes to chill.
Preheat the oven to 200 degrees Celsius.
You will need a tart tin like this one to make the tart. This is a 9-inch tart tin with a pop out base. Last time I made it in a muffin tray so I had to cut out small circles of the pastry and fill them individually in the tray.
Take the dough out and place it between two sheets of baking paper. Roll the dough out to the size of the tart tin plus a few inches more to fill up the rims.
Pull out the top layer of baking paper and check for any holes.
Now carefully lift the bottom baking paper and flip it on the tart tin. Peel off the paper and fill the tart tin with the pastry covering every corner properly. Cut off the excess. If you find any holes (like I did) use the excess dough to patch it up.
Make some holes using a fork and place it again in the refrigerator to chill for a 15 minutes.
Let’s bring out the star ingredient now.
Wash and clean the strawberries and slice them.
Take out the chilled tart base and place it in the preheated (200 degrees Celsius) oven for 15 minutes. The base will look nice and brown. When the base turns brown, take it out and add half the amount of sliced strawberries to it. Spread them out evenly.
Sprinkle some sugar.
Drizzle the balsamic vinegar.
Pop it back in the oven and let it bake for another 20 minutes. The strawberry will release its juices and mix with the sugar and balsamic. It’s the perfect combination.
With the remaining strawberries, add some balsamic and sugar and mix it well. Keep it in the refrigerator to cool.
After 20 minutes, take the tart out of the oven and let it cool completely before placing it in the refrigerator to cool. Look at that!
Just before serving, take it carefully out of the tin and serve with some vanilla ice cream and the extra strawberries that we mixed with balsamic and sugar.