fragrant small flowers
Desserts from Italy
translated by Italian with
Full strawberry tart with icing sugar
Remove the butter from the fridge so it is at room temperature. Sift the flour in a bowl or in a bowl.
Add the butter cut into pieces and mix with the aid of a whip or with your hands until you have a blurry mixture.
Make a hole in the center of the flour and butter mixture and add the egg, the icing sugar, the pinch of salt and the aroma you want.
Work the mixture very quickly with your hands to get a smooth pastry.
Cover the short pasta with the transparent film and put it in the refrigerator to rest for one hour.
Wash and clean the strawberries, cutting them into small pieces.
Put them in a bowl and add the sugar mixing with a spoon. Let them macerate and while treating the pastry.
Cut a piece off and keep it aside to make the decorations later.
With the rest of the pastry, put some flour in the work surface and start laying it with a rolling pin, creating a circle as big as the pie.
With the help of the oven paper, put the mold into the mold, making the edges firmly adhere and then cutting the overhang. Make holes with the fork and put in the fridge for 10 minutes.
Remove the chop from the fridge and add the strawberries together with their juice. Switch the oven to 180 ° in static mode.
Take the cut off earlier and create the decorations you like. For example, you can make another circle and make holes with the shapes you want.
Bake at 180 ° static mode for 20 minutes. If it is not yet golden, prolong the baking at 170 ° in ventilated mode for another 5 to 10 minutes.
Once baked, let it cool completely and sprinkle with icing sugar.