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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This tart was inspired by a plum tart often cooked by the mother of Lisa's college roommate. Due to Lisa's reckless dissemination of that recipe (which caused an overpopulation of plum tarts up and down the eastern seaboard), her recipe-exchange privileges with said mother have been revoked. Ingredients:
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1 teaspoon cinnamon |
6 tablespoons unsalted butter, softened |
3/4 cup sugar |
2 eggs |
2 tablespoons whole milk |
1 pint strawberries, hulled and cut in half, plus additional whole strawberries for garnish (optional) |
fresh whipped cream (optional) |
Directions:
1. 1. Preheat the oven to 350°F. Lightly grease a spring-form pan.
2. 2. Mix together the flour, baking powder, salt, and cinnamon in a bowl.
3. 3. In a separate bowl, beat the butter and the sugar. Add the eggs and milk. Add the dry ingredients to the egg mixture and stir by hand until just moistened. Do not overmix.
4. 4. Spread the mixture into the bottom of the prepared pan. Press strawberry halves deeply into the dough in a circular pattern of 2 or 3 rings. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Serve warm with whipped cream and strawberries, if desired.
5. The Cooking Club Cookbook Villard
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