INGREDIENTS
for the pastry base
150 gr. flour – 100 gr. butter
60 gr. sugar – 1 egg yolk
for the topping
500 gr. strawberries – 50 gr. peeled almonds
a grated lemon peel
4 spoons of custard cream
100 gr. strawberry jelly
PREPARATION
of the base
Grease the baking tin with some butter and flour. Sieve the flour on
a table, put the softened butter on top, add the sugar, the egg yolk
and the lemon peel. Knead quickly and allow to rest for one hour.
Line the baking tin with the mix about 1,5” thick. With a fork prick
a few holes into the pastry mix. Bake in the oven at 190º for about
25 minutes.
of the topping
Boil the strawberry jelly with a spoon of water. Wash the
strawberries, dry them carefully and cut them vertically. Spread out
the custard on the base, cover with the sliced strawberries, in the
shape of a ring. Pour the warm jelly over the strawberries and
decorate the edge of the tart with the almonds.
