A very simple way to make a country style tart without using a cake tin. Delicious, shortcrust pastry with sweet fruit additions is a perfect mix for everyone. The cake tastes great both warm (for example with ice cream) and cold 🙂

Ingredients:

Pastry:

1 ½ cup of flour
¼ teaspoon of salt
1 tablespoon of sugar
½ cup cold butter, cut into cubes
¼ cup sour cream
1 egg, beaten for egg wash before baking
powdered sugar for garnish

Filling:

2 cups of fresh strawberries, sliced
2 ½ tablespoons of sugar
1 tablespoon of potato flour
1 tablespoon of fresh lemon juice

Procedure:

In a large bowl, whisk flour, salt and sugar. Combine by mixing it by fork. Add the butter. Mix until it looks like bread crumbs. Add sour cream. Mix until well combined. Form the dough into a circle-shaped using your hands. Sprinkle the dough with flour and wrap with plastic wrap. Refrigerate for an hour. By this time make the filling by simply mixing all the filling ingredients in a medium bowl. Set aside. Preheat the oven for 180°C. Take the dough from the fridge and allow it to sit for 5 minutes to soften a bit. Roll dough in a floured surface into a flat circle. Place the rolled dough into a parchment paper. Pour in the strawberry mixture into the center leaving a 1 inch space around the edge. Fold the edges of the dough up to reach the strawberry mixture. Brush the pastry with egg wash. Bake into the reheated oven for 25-30 minutes or until the pastry turns into golden brown. Remove from the oven and allow to cool. Sprinkle with powdered sugar on top. Serve.

Enjoy!