Traditional recipes

Strawberry tart

Strawberry tart

I made the dough in the bread machine: I put the milk, sugar and butter in a saucepan and I put them on the fire until the butter melted. If it gets too hot, let it cool until it gets just hot. Add the yeast and let it act for 10 minutes. Put the mixture in the pan of the bread machine, add the flour and salt and program the machine to knead the dough. Remove the dough and refrigerate for 30 minutes.

For the tart filling: mix the strawberries with the sugar and let them boil for 2-3 minutes. Drain all the strawberry syrup left and let it cool. Mix a cup of syrup with 1 teaspoon of starch, put it back in the pan over the strawberries and put it on the fire until it thickens. Put the rest of the syrup on the fire and mix it with the marshmallows until they melt. Allow to cool.

For assembly: spread half of the dough with the rolling pin and put it in a round tray with removable walls or a tart shape, lined with baking paper. Put the strawberry filling over the syrup, bring the edges inwards, grease the edges with egg yolk mixed with milk and sprinkle a little raw sugar. Put the pan in the oven at 180 degrees for 35-40 minutes, until it turns brown on top. Allow to cool and portion.

The remaining dough, I divided it into approximately equal parts, I spread it with the rolling pin, I put the quince filling from the jar, I rolled them, I put them in the tray and I greased them with the remaining yolk. I baked them in the oven at 180 degrees for 20 minutes.

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