Tag: strawberry

Strawberry tart: the cover recipe and other 10 not to be missed – Italian Cuisine

Strawberry tart: the cover recipe and other 10 not to be missed


The queen of our May issue is a classic and alternative strawberry tart at the same time. Here is the recipe and a collection of other versions to try (and eat!)

Strawberries, strawberries and more strawberries. Our cover recipe from May it is a true hymn to the sweetness of this fruit, made even better by the base that embraces it. A particular pastry that focuses on macaroons to obtain even more fragrance and taste, perfect to contain the rich cream made with fresh cream, sugar and more strawberries: an idea that revolutionizes the classic approach to the traditional fruit tart that includes a filling with custard or whipped cream.
But this it is not the only strawberry tart that we have prepared. Rather, we can say that we have published many in these years, all different from one another.

In fact, the basic ingredients allow us to have fun with simple and creative variations at the same time ready to highlight the sweet freshness of the most awaited fruit of spring, but also of play with its intense color.
The bright red that will characterize your tart can also be the right inspiration to prepare the table where you will serve the strawberry tart. Among the most suitable color combinations we find the shades of green, purple, pure white, pink and red itself. That is never enough, it gives energy and is irresistible.
Ready to become real masters in the preparation of this cake?
In the gallery below our recipe on the cover of "La Cucina Italiana" in May and a collection of 10 strawberry tarts we have prepared in the past years. Let's prepare them all!

Browse the gallery

50 years with strawberry – La Cucina Italiana – Italian Cuisine

50 years with strawberry - La Cucina Italiana


The new May issue is on the newsstands: an inviting strawberry tart red on the cover. Today as exactly fifty years ago. Discover the 1969 cake

The nine years are all important for La Cucina Italiana which, born in 1929, celebrates significant birthdays. In 1969 the magazine "opened the door" and for the whole year a coccardina published under the head remembered the anniversary. In May the cover was dedicated, just like this year, to a strawberry cake, a fruit that reaches its peak of goodness this month. Here are the two photos in comparison. Below, the recipe from 1969, while for today's one, run to the newsstands!

The cover of the May 1969 issue and the one you find today at the newsstand

Strawberry cake

Ingredients

500 g strawberries, 400 g flour, 270 g butter, 250 g caster sugar, 150 g almonds, 100 g icing sugar, 12 eggs, 1 liter of milk, Galliano liqueur, a sachet of vanillin, Cognac

Method

Pour the flour on the pastry board, make the fountain, put in half g 260 of chopped butter and a little softened, then knead it with uend flour, a little at a time, plenty of cold water enough to have a paste of the right consistency; without working a lot, make a ball with the dough, wrap it in a sheet of wax paper and put it in the refrigerator for about two hours. Immerse the almonds in boiling water for an instant, then peel them, spread them on a plate and place them in a preheated oven to dry well, they will not have to color, then remove them and let them cool. Clean the strawberries, wash them in very cold water and let them drain. Pour the icing sugar into a bowl, add about half a glass of liqueur and half of the cognac and mix until the sugar has melted, then add the strawberries, mix gently so that they can all flavor well, place a plate on the pan and store them in the refrigerator. Put the almonds, now cold, in a mortar and, from time to time, add a little granulated sugar, crush them well until they become powdered; sift the powder and also crush any crumbs left on the sieve. Allow the milk to cool. Butter a cake pan with high edges and possibly hinged with a diameter of about 24 cm. Remove the dough from the refrigerator and roll it out with a rolling pin making a disc wide enough to line the bottom and edges of the mold, then coat it, trim the dough at the edges so that it is all the same height and with a fork strain the bottom. Pour into a bowl eight rolls and four whole eggs, the vanillin and the remaining granulated sugar: with a small whisk, beat energetically, quidni, gradually add all the warm milk, mix in the almond powder, pour everything into the mold, finally pour it into the mold put it in a preheated oven (180 ° C on the thermostat) leaving it for about an hour (when a stick immersed in the cream comes out dry the cake is cooked); remove it from the oven and let it cool, then place it on a serving plate. Drain the strawberries from the liqueur, place them on the cake and serve. If the cake should wait, keep it in a cool place (not for many hours).

From "La Cucina Italiana", May 1969

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Recipe Strawberry Tart – Italian Cuisine – Italian Cuisine

Recipe Strawberry Tart - Italian Cuisine


  • 250 g flour
  • 140 g butter
  • 80 g sugar
  • 20 g dry macaroons
  • 1 pc egg
  • salt
  • 400 g strawberries
  • 200 g fresh cream
  • 30 g granulated sugar
  • 5 g edible gelatine in sheets
  • lime
  • icing sugar

For the strawberry tart recipe, mix the flour, sugar, well crumbled macaroons and a pinch of salt. Mix the cold butter cut into pieces, until you get a sandy mixture; knead it with the egg, collect it with a ball, wrap it in a film and let it rest in the refrigerator for at least 1 hour. Roll out the dough into a sheet about 4 mm thick. Cover a cake pan (ø 20 cm) and trim the overflowing paste. Cover the bottom with baking paper and spread over a few handfuls of dried beans or the special ceramic spheres for cooking in white. Bake at 180 ° C for 20-25 minutes, then remove the baking paper and the beans (or spheres) and continue cooking for about 9 minutes.
FOR THE FILLING: Clean 150 g of strawberries, cut them into pieces and cook them in a saucepan with the juice and grated rind of 1/2 lime, the granulated sugar and 1 tablespoon of water for 8-10 minutes, until it begins to boil . Blend it, dissolve the gelatine, soaked in water and well squeezed, and let it cool. Lightly whip the cream with 1/2 tablespoon of icing sugar and mix it with the strawberry smoothie. Fill the pastry shell with the cream and strawberry mixture and let it cool in the refrigerator for at least 1 hour. Peel the remaining strawberries, cut them into slices, spread them on the cake surface and serve.

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