After a long break, I’m back…hopefully for good this time! I’ve been busy with work..I still am but I’m planning to manage my time more efficiently!

I went home, to Istanbul for two weeks and I had a great, but short holiday! Will post on that later with lots of gorgeous pics! :

Todays post is with one of my favorites fruits…Strawberries!!

Strawberries

I have a friend…I think it’s safe to call her a friend although we only met through Instagram :)

She’s a blogger in New York;  NY’s Delight . A while ago she posted this recipe that she adapted from Gail Simmons’s Talking with My Mouth Full, and being a strawberry lover myself, I got to the kitchen!

It’s very simple to make and great to eat!!! It tasted even better on the second day!! Thank you Aysegul for this recipe and for your tips!! :)

 

Sugar&Butter

 Cream butter and sugar until light and fluffy, about 3 minutes.

 

AddingEggs

Add eggs one at a time, beating well after each addition. Stir in vanilla.

 

AddingFlour

 Add in dry ingredients and mix at low speed until just combined.

 

BatterChilled

 Spread batter into prepared cake pan. Cover pan with plastic wrap and chill 20 minutes in the fridge.

 

Strawberries_Sliced

Slice the strawberries in half.

 

LiningStrawberries

Once the batter has cooled, brush each strawberry half with lemon juice.

Arrange the strawberries on top of the batter.

Combine the sugar and cinnamon and sprinkle over the strawberries.

Bake tart until the eges are gold and the center sets, 45 to 50 minutes.

 

StrawberryTart-1

 

 

StrawberryTart2

 

 

Simple Strawberry Tart
Recipe type: Dessert
 
..Simply Delicious!!!
Ingredients
  • 1 cup flour
  • 1 teaspoon baking powder
  • pinch of salt
  • ½ cup (1 stick) unsalted butter (room temperature)
  • 1 cup sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla
  • About 12 - 13 fresh strawberries
For the Top
  • Juice of half a lemon
  • ½ teaspoon cinnamon
  • 2 tablespoons sugar
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Butter and flour a 9-inch (22 c.m.) round pan or springform pan
  2. Sift together the flour, baking powder and salt. Set aside.
  3. Cream butter and sugar until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla.
  5. Add in dry ingredients and mix at low speed until just combined.
  6. Spread batter into prepared pan.
  7. Cover pan with plastic wrap and chill 20 minutes in the fridge.
  8. Once the batter has cooled, brush each strawberry half with lemon juice.
  9. Arrange the strawberries on top of the batter.
  10. Combine the sugar and cinnamon and sprinkle over the strawberries.
  11. Bake tart until the edges are gold and the center sets, 45 to 50 minutes.
  12. When tart has completely cooled, loosen the edges with a sharp knife and carefully remove from the pan.

 

 

 

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