Classic Strawberry Tart

Put flour with sugar, salt and butter cut into flakes on the work surface, press a bulge into it and pour in the egg together with iced water. Chop everything with two knives until crumbly, then quickly knead together from the outside in until smooth. Shape into a ball and wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200 °C. Roll out the dough very thinly on a floured surface and line a greased tart or possibly cake springform pan (28 cm dia.) with crumbs, forming a 3 cm high rim. Prick the bottom several times with a fork, cover with a cut sheet of baking paper and put in the pulses. (This will keep the rim from sinking down during baking).

Bake the base on the center rack of the hot oven for 15 minutes, then remove the legumes and baking paper and bake the base for another 10 – 15 minutes. Let cool on a cooling rack.

Rinse the strawberries, dry, deseed and halve very large berries. Fill the cake base lavishly with them. Briefly boil the jam with the jelly at a moderate temperature, pass through a sieve and coat the strawberries with it.

Serve the tart as soon as possible. Serve with lightly sweetened whipped cream or crème fraîche and vanilla ice cream.

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