That strawberry time of year is starting and we’re loving it! Strawberries just taste so much better when they’re in season, don’tcha think? This Strawberry Tart is a lovely way to give these little gems the center stage. In fact, the light sponge base is the perfect background for any fruit that you are craving at the moment (we’re looking at you next, peaches)! We’re just #keepinitreal with some macerated strawberries (in sugar and an optional splash of Grand Marnier) and a heap of freshly whipped vanilla cream.
Ingredients for one 11-inch (28 cm) tart
3 eggs, separated
3 tablespoons (45 ml) water
pinch of salt
3/4 cup (150 g) sugar
1 teaspoon vanilla extract
1 cup plus 3 tablespoons (150 g) flour
1 teaspoon baking powder
Butter or non-stick spray to grease the tin
1/2 lb. (250 g) strawberries, sliced
2-3 tablespoons of sugar, depending on how sweet the strawberries are
a splash of Grand Marnier or balsamic vinegar, optional
Grease the tart tin with melted butter or non stick spray. Preheat the oven to 350F (180C).
Separate the egg whites and yolks into two large (separate) bowls.
In order to ensure your egg whites stiffen, make sure your bowl and beaters are squeaky clean. We mean spit-spot clean! It helps to run the cut-side of a lemon along the inside of the bowl and the beaters. Using an electric mixer, beat the egg whites on medium speed for about 1 minute. Add a pinch of salt and continue beating until a stiff peak is reached. This means, when you scoop out a spoon of egg white, that it keeps its shape.
Next, beat the yolks with the water. You want the mixture to get as much air as possible. Beat for about 2 minutes then add the sugar spoon by spoon. Add the vanilla when all the sugar has been added. Continue beating for about 10 minutes (if you have a stand mixer you’ll be thanking your lucky stars right about now)! The mixture should be thick and pale yellow.
Combine the flour and baking powder. Sieve the flour into the egg mixture bit by bit and continue to mix until all the flour is combined. Using a large metal spoon, add the egg whites to the batter in three parts. Use the spoon to gently turn the egg white into the batter, you don’t want to over mix it as the batter will lose its airiness. Pour the batter into the prepared baking tin and bake for 20 minutes on the middle rack. You’ll know it’s done if you lightly press your finger into the cake and it doesn’t leave a dent. Allow to cool in the pan before carefully removing it.
Whilst it’s cooling, wash and slice the strawberries. Sprinkle over the sugar and Grand Marnier or balsamic vinegar if using, and allow their flavors to blend for about 30 minutes.
When the tart base is cool, arrange the strawberries on top and spoon over some of the juice. Serve with freshly whipped cream and a smile :)