When is Mother's Day?
Mother's Day is a cherished holiday not only in Italy, but also in other countries around the world. It is celebrated on different dates and in different ways, but the heart of the holiday always remains the same: to thank mothers for their daily and unconditional love.
"Mom is always Mom," "There is only one mom," are well-known sayings that reflect much deeper truths to remind us of how essential moms are in our lives. And with the second Sunday in May approaching, this is the perfect opportunity to celebrate moms everywhere!
What about you, are you planning a gift idea for Mother's Day?
We have thought of a special proposal!
To make this holiday even more meaningful, there is nothing better than expressing your affection through a sweet thought, made with your own hands. We leave you with a simple but full of affection recipe from Cesarina Joëlle with which to prepare a very sweet strawberry tart.
Happy Mother's Day to all the moms!
Strawberry Tart Recipe
A sweet idea for Mother's Day
DifficultyEasy
€
CostLow
Ingredients
- For a 22 cm diameter baking mold
- For the shortcrust pastry:
- 250 g of 00 flour
- 140 g of butter
- 90 g of caster sugar
- 25 g of almond flour
- 1 egg
- A pinch of salt
- For the filling:
- 50 g of almond flour
- 50 g of soft butter
- 50 g sugar
- 1 egg
- 1 lime
- A pinch of salt
- 500 g of strawberries
- 200 g of homemade strawberry jam
- Mint leaves for decoration
Method
For the shortcrust pastry:
- Mix the 00 flour, almond flour, sugar, a pinch of salt and chopped butter;
- With your fingertips, work breaking the butter into the flour until you have a sanded mixture.
- Add the egg and knead the dough quickly;
- Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.
For the almond cream:
- Mix the soft butter with the sugar and a pinch of salt with a whisk;
- Add the egg and mix well;
- Add the almond flour and grate the lime peel;
- Mix until smooth and let it rest at room temperature;
- Roll out the shortcrust pastry with a little flour into a 3-mm-thick disk;
- Line a 22-cm baking mold with the shortcrust pastry, trimming the excess edge to reach a height of about 3 cm;
- Cover the shortcrust pastry with baking paper and fill it with dried legumes or dried chickpeas for baking uncovered;
- Preheat the oven to 180°C (350°F) and bake the shortcrust pastry for 18 minutes;
- Remove the legumes and baking paper;
- Pour the almond cream on the bottom of the shortcrust pastry and add 3 chopped strawberries;
- Bake for another 18-25 minutes until golden brown;
- Take the shortcrust pastry out of the oven and let it cool completely.
For the decoration:
- Spread the strawberry jam over the surface of the tart;
- Cut the strawberries into four parts and garnish the surface as if it was a flower starting from the edge and going toward the center of the tart;
- Decorate with the mint leaves.
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