This recipe is perfect for summer and for red fruits lovers! Tasty, light and fresh!
With this recipe, I made two 20x30cm tarts.
INGREDIENTS
QUICK SHORT PASTRY
- plain flour 450gr
- eggs 3
- baking powder 8gr
- regular white sugar 200gr
- lemon zest 1
- soft unsalted butter 140g
- salt 1 pinch
TOP
- strawberries 500gr
- red currants 600gr
- gelatin sheets 16gr
- water 200ml
- regular white sugar 4 spoons
- wild berries jam (or similar) 250gr
METHOD
Start with the quick short pastry: mix together all the ingredients and knead.
The pastry doesn't need to rest, so roll it out on the baking pans, leaving edges.
Place some wax paper on the pastry and cover it with beans, to cook perfectly the tart.
Start with the quick short pastry: mix together all the ingredients and knead.
The pastry doesn't need to rest, so roll it out on the baking pans, leaving edges.
Place some wax paper on the pastry and cover it with beans, to cook perfectly the tart.
Bake at 180°C for about 20 minutes.
Let it cool and remove wax paper and beans.
Wash the red currants, squeeze 200gr and strain them through a sieve. Add some water to this juice, to obtain 300ml of liquid. Add the gelatin sheets to the juice. Leave for 10 minutes, then heat it for some seconds on the burner, to melt completely the gelatin sheets.
Wash the red currants, squeeze 200gr and strain them through a sieve. Add some water to this juice, to obtain 300ml of liquid. Add the gelatin sheets to the juice. Leave for 10 minutes, then heat it for some seconds on the burner, to melt completely the gelatin sheets.
Spread the jam on the quick short pastry and cover with strawberries and red currants previously rinsed.
Pour the juice on all the tart, covering all the fruit.
Chill it in the fridge for a couple of hours and keep it in a cool place.
Isa
