June tart with strawberries

June Strawberry Tart – a quick and delicious dessert, perfect for warm summer days when seasonal fruits reveal their sweet aroma. This simple recipe will guide you step by step to achieve a tart with a flaky texture and juicy filling, ideal for enjoying with loved ones.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 8

Ingredients for the dough:
- 250 g flour
- 125 g cold butter (cut into cubes)
- 70 g powdered sugar
- 1 egg
- 1 pinch of salt

Ingredients for the filling:
- 400 g strawberries (fresh or frozen)
- 100 g sugar
- 2 tablespoons cornstarch
- Juice of 1 lemon
- 1 teaspoon vanilla extract (optional)

Preparing the dough:
1. Start by sifting the flour into a large bowl, then add a pinch of salt. This step is essential to avoid lumps in the dough and to achieve an even texture.
2. Add the cold butter cubes to the flour. Use a fork or your fingers to mix the butter with the flour until you achieve a mixture that resembles wet sand. This technique helps incorporate air, making the dough flaky.
3. Add the powdered sugar and mix again. Then, add the egg and mix gently until the dough starts to form. Be careful not to over-knead, as it may activate the gluten in the flour.
4. When the dough is homogeneous, wrap it in plastic wrap and refrigerate for about 30 minutes. This step is crucial to allow the butter to harden and facilitate the subsequent rolling out.

Preparing the filling:
1. If using frozen strawberries, let them thaw and drain excess water. Then, cut them in half or quarters, depending on preference.
2. In a bowl, mix the strawberries with sugar, cornstarch, and lemon juice. The cornstarch will help thicken the filling during baking, creating a pleasant texture.
3. Add vanilla extract for extra flavor, but this ingredient is optional. The vanilla will perfectly complement the strawberry flavor.

Assembling the tart:
1. Preheat the oven to 180°C (350°F).
2. On a floured surface, roll out the cold dough with a rolling pin until it reaches a thickness of about 5 mm. Make sure the dough is large enough to cover the bottom and edges of a 24 cm tart pan.
3. Place the dough in the tart pan, trimming the excess from the edges. Prick the bottom with a fork to prevent air bubbles from forming during baking.
4. Pour the strawberry filling over the dough and gently level it with a spatula.

Baking:
1. Bake the tart in the preheated oven for 25-30 minutes, until the dough turns golden and the filling begins to bubble.
2. Let the tart cool in the pan for 10 minutes, then carefully remove it and let it cool completely on a wire rack.

Serving:
To add a touch of elegance, serve the June strawberry tart with a dollop of whipped cream or vanilla ice cream. Another suggestion is to dust it with powdered sugar before serving for a more refined appearance.

Variations:
You can replace strawberries with other seasonal fruits, such as raspberries or peaches, to create a different tart each time. Also, add spices like cinnamon or nutmeg to the filling for an even richer flavor.

Enjoy every slice of this June strawberry tart, a dessert that blends tradition with the freshness of summer, perfect for any occasion!

 Ingredients: Dough: 250 g flour, 125 g cold butter, 50 g sugar, 1 egg yolk, 2-3 tablespoons cold water, 1 pinch of salt. Vanilla cream: 500 ml milk, 100 g sugar, 1 vanilla pod, 2 eggs, 50 g flour (or 2 tablespoons of cornstarch). Strawberry cream: 300-400 g strawberries, from which about 100 g are reserved for decoration, 300 g heavy sweet cream, sugar to taste or vegetable whipped cream, 2 packets of red gelatin for decoration.