Makes one 26cm tart.
- Prep time: 1h + chilling time
- Cook time: 25min
- Total time: 1h 25min
- Difficulty: Basic
This simple and straightforward tart is perfect for warm spring or summer days. Strawberries and balsamic are epic together, and the addition of fresh basil leaves takes this tart a step further. Instead of strawberries, you could use raspberries, but I would omit the basil in that case.
For the shortcrust pastry.
- 220g flour
- 50g sugar
- pinch of salt
- 130g cold butter, diced
- 1 egg, beaten
In the bowl of a food processor pulse together flour, salt and sugar until incorporated. Add butter, and pulse until mixture resembles coarse crumbs. Gradually stream beaten egg into the flour and pulse until the dough just comes together. Turn out the dough onto a clean work surface and shape into a flattened disk. Wrap in plastic and refrigerate for 25-30 minutes.
Preheat oven to 180 °C. Butter a 26cm round tart pan.
Roll the chilled dough on a piece of lightly floured baking paper in a 30cm circle. Transfer the rolled dough to your tart pan and press it into the bottom and sides of the pan. Cut off excess dough and prick the bottom with a fork. Take a piece of baking paper and lay it over the dough. Fill with baking beans and blind bake for 20-25 minutes or until the edges are golden brown. Remove the baking beans and bake for a few more minutes to get some color on the bottom of the dough. Remove from oven and allow to cool completely.
Once cool, fill the pastry with mascarpone whipped cream and decorate with marinated strawberries. Refrigerate for at least one hour before serving.
For the balsamic strawberries.
- 800g fresh strawberries, washed and halved
- 1 tablespoon sugar
- 2 tablespoons balsamic vinegar
- 8 fresh basil leaves
Put the strawberries into a large bowl and add sugar and balsamic vinegar. Bruise basil leaves between your fingers to release the flavor and add to the bowl. Toss it all together. Leave it to marinate at room temperature for 30 minutes and then strain.
For the mascarpone whipped cream.
- 300g mascarpone cheese
- 8 tablespoons powdered sugar
- zest of 2 lemons
- 4 tablespoons lemon juice
- 180ml heavy whipping cream
In the bowl of your standing mixer combine mascarpone cheese, powdered sugar, lemon zest and juice and beat until creamy. Add heavy cream and beat on high until you get a fluffy filling. Refrigerate until needed.
Also known as Tart S Jagodama I Aceto Balsamicom.
Category: Pies & tarts.
Time flies when you’re having fun. And also when you’re a nerdy pregnant lady wanting to know everything about pregnancy and babies. Our little one is due in September and I already know everything about everything, or at least I like to think so. I sleep better at night thinking that I’m as ready as I can be, so don’t spoil it for me. Okay?
It’s ridiculous, really, and I am painfully aware of it. In my defense, it would all be different if it weren’t for this horrible thing called the Internet. Damn you Internet! Damn you and all your useful informative web sites, forums and online shops. I spit in your general direction! And I love you, oh so very much!
The Internet and I clearly cherish one of those notorious love-hate relationships that last a lifetime. And I clearly need help. But, that’s not what I wanted to talk about today.
Last time, I mentioned a festival called Slatki gušti, the event that brought together some of the best pastry shops in Zagreb, four food bloggers and two leading companies in food industry and kitchen appliances. The event was organized by the lovely ladies at Dobra Vibra and took place in Zagreb from May 8 to May 12.