Strawberry Tart (Flan de Fraises a la Tyrolienne)

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20 minutes 1 12-inch tart Print RecipeEmail Recipe


1 rich short-crust dough (fully baked as a tart shell - made with 1 tsp cinnamon)
1poundstrawberries (hulled and halved - or sliced if large)
2⁄3cupsuperfine sugar
1cupheavy cream


In a bowl, sprinkle the strawberries with 7 tablespoons of the sugar and half of the kirsch. Whip the cream with the remaining sugar and kirsch.

Spread a layer of the whipped cream in the tart shell, then mix the remaining cream with the strawberries and use this mixture to fill the shell. Serve immediately, before the pastry loses its crispness.

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