Ingredients
1.5 cups + 2 tbsp all-purpose flour (substitute with gluten-free blend)
1 cup cold unsalted butter (use halal-certified butter)
1 tsp salt (optional)
3–4 tbsp ice water (chill water before mixing)
1 tbsp egg whites (optional for extra richness)
450g strawberries (ripe, firm berries)
1 cup sugar (adjust for sweetness preference)
2 tbsp lemon juice (halve to taste if desired)
1 tsp vanilla extract (replace with almond extract if preferred)
2 large egg yolks (use pasture-raised eggs)
2 tbsp strawberry jam (non-alcoholic preserves work well)
Instructions
Cut cold butter into flour-salt mixture using pulse mode until texture resembles coarse sand.
Add ice water; mix until dough forms. Knead briefly on floured surface.
Wrap dough in plastic, chill for 30 minutes. Roll out to 1/8-inch thickness on parchment paper.
Fit dough into 9-inch tart pan, trim overhang, prick shell with a fork, and chill for 15 minutes.
Line chilled shell with parchment paper, fill with pie weights or dried beans.
Bake at 375°F (190°C) for 20 minutes. Remove weights and bake 5–8 minutes until golden.
Cool shell on a wire rack completely. Puree strawberries with half the sugar and lemon juice.
Whisk remaining sugar, egg yolks, and vanilla until smooth. Fold in strawberry puree.
Spread mixture into cooled tart shell. Spread 1 tbsp jam on top for a glossy finish.
Chill tart for at least 1 hour before serving slices.
Notes
Use a tart pan with a removable bottom for easy slicing.
For extra contrast, sprinkle crushed pistachios or toasted coconut on top.
Substitute gluten-free flour blend for all-purpose flour in the crust.
Tart can be stored in the refrigerator for up to 3 days.
- Prep Time: 45
- Cook Time: 35
- Category: Fruit-Based Desserts
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/8 of tart)
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg