Instead of running home worrying about the train wreck that were your exams, buy a punnet of strawberries and bake your troubles away. I couldn’t tell you what it is that makes this tart Italian, nor why it’s called a tart – the recipe avoids the painful process of kneading, resting and impatiently waiting for the dough to ‘relax.’ However, what I do know is that when you Google image search ‘Italian Strawberry Tart’, there are enough pictures resembling mine to be vaguely reassuring.
- 210g plain flour
- 170g caster sugar
- 85g butter, softened
- 2 eggs
- 1½ teaspoons baking powder
- ¼ teaspoon salt 1 teaspoon cinnamon
- 2 tablespoons milk 1 punnet of strawberries
- icing sugar
- Preheat the oven to 175 ˚C
- Butter an 8-inch cake tin.
- Combine the flour, salt, baking powder and cinnamon until fully incorporated.
- In a separate bowl, beat the butterand sugar until the mixture is light and fluffy.
- Mix the eggs and milk into the butter and sugar.
- Add the dry ingredients, mixing until just incorporated. Too much mixing will result in air being knocked out of the cake, and the tart losing its fluffy texture.
- Pour the mixture into the cake tin. Halve each strawberry and lightly press each one on top in a circular pattern.
- Bake for 30 minutes. Test if the tart is cooked by inserting a knife into it – if it comes out clean then the cake is cooked. Remove from the oven.
- When cool, remove the tart from the tin and dust with icing sugar.