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
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.
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!)