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Thin tart with wild strawberries and Isigny butter


Ingredients:6 people
  • Flour
    250 g + 1 tablespoon for the work surface
  • Butter (from Isigny if possible)
    145 g
  • caster sugar
    125 g
  • egg
    1
  • wild strawberries
    500 g
  • lemon
    1
  • icing sugar
  • flour
    250 g + 1 tablespoon for the work surface


Preparation:
  • Preparation time:20 minutes
  • Cooking time:20 minutes


Difficulty:[usr 2]

Brush the unwaxed lemon under hot water and grate the zest to get a tablespoon.

Break the egg into a bowl, add the caster sugar, a pinch of salt and whisk until the mixture whitens.

Pour the sifted flour over the egg and sugar mixture all at once, mix lightly with a wooden spoon, then roll handfuls of the dough between your hands to get a coarse "sand".

Using your fingertips, incorporate 125 g of butter in pieces, the lemon zest, then gather the dough into a ball. Cover and let it rest for at least 1 hour in a cool place.

Preheat the oven to th. 7 (210°C). Flour a work surface. Roll out the dough to a thickness of 3 or 4 mm, then fill a buttered mold of about 26 centimeters.

Put in the oven, cook for 20 minutes.

Meanwhile, clean the strawberries by rolling them carefully on a sheet of paper towel to remove all traces of dust, and hull them.

Let the dough cool for 10 minutes then turn it out onto a wire rack. When it has completely cooled, cover it with wild strawberries, arranging them in a rosette and sprinkle with icing sugar.

Thin tart with wild strawberries and Isigny butter

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