Strawberry love
My absolute favourite strawberry tart – capturing the glory of vibrant, fresh, and irresistibly sweet strawberries
There’s a time of year when I just can’t help myself - I need my daily strawberry fix. It can be as simple as a bowl of strawberries and cream or as elaborated as a balsamic chicken with strawberries and tarragon. Anything between will work just as well.
Last weekend, it had to be a strawberry tart. It is so simple and easy to prepare that I usually make it at least once a week during berry season – switching to raspberries as soon as the local strawberry season is ending.
This tart has stayed with me since my early childhood. My grandmother used to make it for her besties when they met for the traditional German Kaffee und Kuchen (coffee and cake) get-together on Sunday afternoon. She often sneaked in an extra one mid-week as well. Spending a lot of time in the kitchen wasn’t exactly a passion of hers, nor was she an avid cook or baker who left behind a legacy of unique family recipes. So, there is nothing elaborate or unique about this recipe. Quite the opposite. It’s straightforward and comes together so easily and quickly, it’s the perfect little indulgence for any day of the week.
The tart is a popular German staple during the spring and summer months when fresh strawberries are abundant. It is traditionally prepared with a light sponge base topped with strawberries and clear cake glaze to keep the berries fresh. Sometimes, a spread of vanilla custard might be added on the base before it’s topped with the strawberries.
The origins of the tart are a bit unclear, but it’s believed to go back to Tarte aux Fraises from France, composed of a crisp, sweet pastry crust filled with crème pâtissière (vanilla pastry cream). The crust is topped with fresh strawberries brushed with an apricot or red-currant glaze for a glossy finish.
The German version is quite similar, though there is one difference. And this difference perhaps explains why the tart is so hugely popular in Germany. It features a light sponge base that must be one of the easiest and quickest to make. The batter will come together in just a few minutes and simply needs to be poured into a special pie form – the Obsttortenboden form.
Invented in the 20th century specifically for the popular berry-topped tarts, the form allows to make a perfect sponge base for fruit topped tarts without any fuss. How? A small, fluted edge naturally creates a raised edge that holds the fruit and fillings.
To be honest, any other pie form will work as well. You will only miss the look of the raise edge.
Once the batter is mixed and poured into the form, it’s baked in around 20 to 25 minutes and topped with fresh strawberries as soon as it’s completely cooled. Or whenever you want, you can make the sponge base up to a day ahead.
The tart works perfectly on its own, though for a little extra indulgence, you can top with a dollop of whipped cream. Enjoy with a cup of coffee or latte macchiato, or perhaps a glass of sparkling wine. Even a crisp white or Provence rosé would work perfectly.
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