Thursday, June 12, 2014

Fresh Strawberry Tart Recipe

You know when you go to your arsenal of tried and true powerhouse recipes because you need a sure fire lick-the-plate clean dessert?  Yeah, this is one of those recipes.  Game changer. 

This recipe has withstood 5 generations of scrutiny, having originated with a relative in Germany, finally making it's way to me. Today it still stands as one of our family's most requested desserts.

Growing up, this fresh strawberry tart was a treasured dessert my mom made for special occasions and holidays.  Being more of a pie than cake girl, this was usually what I requested for my birthday instead of the traditional birthday cake. 

As I got older and began to bake myself, it was one of my favorite desserts to make.  It looks impressive, tastes even better than it looks and is always a crowd-pleaser.  Honestly, the only problem with this fresh strawberry tart is that there are never any leftovers!  (Even my husband, who rarely eats dessert, loves this pie!) Its thick sugar cookie-like crust, delicious filling, fresh berry and whipped creaming topping leaves me salivating like Palov's pooches. It really is that good!

German Dough Crust Recipe (makes 4- 9" tart shells)

*Note:  You may half the recipe for 2- 9" tart shells or carefully wrap any unfilled tart shells and store in your freezer for future use.

3 2/3-4 cups flour (add a little at a time)
1 cup sugar
4 eggs
1 1/2 cubes unsalted butter
3/4 package German (Oetker) baking powder or 1/2 teaspoon regular baking powder
1 lemon rind, grated


1.  Heat the oven to 350 degrees F and arrange a rack in the middle of your oven.
2.  Combine the butter, sugar, and eggs in a large bowl and stir until evenly incorporated.
3.  Add the measured flour and baking powder until just combined and a soft dough forms.  Mix in grated lemon rind.
4.  Separate dough into 4 balls.  You will use one dough ball for each tart shell.
5.  Spray your tart shell pan with cooking spray. For each tart shell,  roll out a thin layer of dough on the removable tart shell pan base, using flour to keep it from sticking.  Trim away excess dough.  Insert base into the tart shell pan.  Roll a long "snake like" tube of dough to carefully press around the fluted edges to form the upper crust.
6.  Place in refrigerator to chill for 30-60 minutes.
5.  Prick the dough all over with a fork to avoid puffing while baking.
6.  Bake for 15-17 minutes or until crust is taking on a very slight color (do not overcook).
7.  Remove from the oven and cool completely before filling and/or removing from the tart pan.

Filling Recipe: (Enough for 2- 9" tarts.  Double if filling all 4 tarts.)

1 large + 1 small package of Vanilla Jell-O Instant Pudding
2 cups milk
2 cups of whipping cream (un-whipped)
1 tsp. of vanilla

Beat the above ingredients until thickened. Refrigerate.  Add cold filling to cooled tart crusts.  Top with fresh strawberries, strawberry glaze and whipping cream.

Strawberry Topping:

1 pint of strawberries per pie, washed, dried, hulled and sliced
Additional berries (optional)
Favorite strawberry fruit glaze

Arrange sliced strawberries and any additional berries on top of filling in a beautiful pattern.
Sparingly add your favorite strawberry glaze using a pastry brush.

Keep loosely covered in the refrigerator until serving.

Top with fresh whipping cream.

Enjoy! (You're welcome!)


Kim said...

You say cubes of butter? Can you put that in tsp or tbsp please?