Lemon tart with strawberries

Name: Lemon tart with strawberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 175 g Flour; 310 g Sugar; 1 pinch Salt; 150 g Butter; 3 Eggs (size M); 7-10 Tbsp grated peel and juice of 2-3 untreated lemons (about 100 ml juice); 1 untreated lemon; 350 g Strawberries; 1 package unsugared clear cake glaze; 7-10 Tbsp Mint; 7-10 Tbsp Grease; 7-10 Tbsp Dried peas; 7-10 Tbsp Cling film; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

175 g Flour
310 g Sugar
1 pinch Salt
150 g Butter
3 Eggs (size M)
7-10 Tbsp grated peel and juice of 2-3 untreated lemons (about 100 ml juice)
1 untreated lemon
350 g Strawberries
1 package unsugared clear cake glaze
7-10 Tbsp Mint
7-10 Tbsp Grease
7-10 Tbsp Dried peas
7-10 Tbsp Cling film
baking paper

Directions

1
Knead flour, 60 g sugar, salt, 100 g butter in pieces and 1 egg with the dough hooks of the hand mixer to a smooth dough. Cover and chill for about 30 minutes. Roll out short pastry between 2 layers of foil to a circle (approx. 29 cm Ø). Grease the tart mould with lift-off base (26 cm Ø). Place the dough inside, press the edges well. Prick the base several times with a fork. Line with baking paper and fill with dried peas.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Melt 50 g butter. Beat 2 eggs and 150 g sugar until white-creamy. Stir in lemon zest and juice bit by bit. Carefully stir in lukewarm butter. Remove the base, remove the baking paper with dried peas. Add lemon cream. Turn down the oven temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) and bake for another 15 minutes. Leave to rest for 10 minutes in the switched off oven, remove from the oven and allow to cool in the mould. Wash the lemon, grate dry and cut into thin slices. Bring 100 g sugar and 200 ml water to the boil and boil down to half. Put lemon slices in, take them off the stove and let them cool down. Take them out and let them drain, catching the syrup. Wash and clean the strawberries and cut them into thin slices.
3
Turn down the oven temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) and bake for another 15 minutes. Leave to rest for 10 minutes in the switched off oven, remove from the oven and allow to cool in the mould. Wash the lemon, grate dry and cut into thin slices. Bring 100 g sugar and 200 ml water to the boil and boil down to half. Put lemon slices in, take them off the stove and let them cool down. Take them out and let them drain, catching the syrup. Wash and clean the strawberries and cut them into thin slices. Place lemon slices in the middle of the tart and place the strawberries around them. Fill up the syrup with water to 250 ml. Mix the cake glaze powder with it. Bring to the boil while stirring, simmer for 1 minute. Spread the icing from the middle over the fruit. Allow to set. Decorate with mint
4
Place lemon slices in the middle of the tart and place the strawberries around them. Fill up the syrup with water to 250 ml. Mix the cake glaze powder with it. Bring to the boil while stirring, simmer for 1 minute. Spread the icing from the middle over the fruit. Allow to set. Decorate with mint
5
1 1/2 hours waiting time