Strawberry, Apple Tart

Strawberry, Apple Tart
Small red, individual tarts with strawberries and apple in a crisp & incredibly biscuit dough are very aromatic, thanks to cardamom seeds, and sprinkled with brown sugar. The stuffing contains only honey, so the tarts are not very sweet. But it is delicious and with the first bite, it surprises us with its taste and aroma.

work: 45′ time: 2h:30′ medium:

Strawberry, Apple Tart Strawberry, Apple Tart

Ingredients (6 tarts)


  • 400g (14.1 oz) flour
  • 300g (10.6 oz) butter, cold
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 6 cardamom seeds
  • 1 egg yolk
  • 3 tbsp lemon juice
  • 2 tbsp water, cold
In the food processor bowl, add the flour, sugar, salt, baking powder, butter cut into cubes and cardamom only internal seeds. We work the mixer 1'-2' to mix the ingredients and look like wet sand. Add the beaten egg with the lemon. If necessary, put a little water, cold.
Pour the mixture into desktop lightly dusted with cornflour. We gather the dough into a cylinder without kneading.
With a knife divide the dough into 6 smaller pieces weighing ~130 grams (4.6 oz). Press them with your palm to make them level. Wrap in plastic wrap and refrigerate for 1 hour, ideally overnight.


  • 350g (12.3 oz) ripe strawberries, sweet
  • 1 apple golden, 260g (9.2 oz)
  • 70g (2.5 oz) honey
  • 1 tbsp semolina fine
  • 1 tbsp cornflour
  • ½ lemon, juice
Wash, pat dry with paper towel, and cut the strawberries into small pieces.
Wash, remove seeds and cut into thin slices the apple without removing the peel.
Assemble them all in a bowl, sprinkle with lemon juice and sprinkle with semolina and cornflour.
Sprinkle with honey and mix well.
Let the filling aside until we open the doughs into round discs.
We take doughs from the refrigerator and roll out onto lightly dusted with cornflour surface, in round leaves Ø18-20cm (Ø7.1-7.9 in) long. In the center place the ⅙ of the stuffing.
Lift up the edges of the round sheet so that they half cover the fruit. We close the dough, making pleats around the filling.
Place the tarts on baking sheet lined with greaseproof paper.


  • 3 tbsp sour cream, or milk
  • 2 tbsp brown sugar
  • little butter
Brush the surface of the sheet, with sour cream, and sprinkle with brown sugar. In the center of the tart and top the filling put a little bit of butter.
Place the pan in the refrigerator for 15'.
Bake in preheated oven at 200°C (392°F, Gas 5.7) for 45 minutes. If browned quickly, cover with foil.
Care to thoroughly cook their base. Watch, lifting the tart with a spatula.
Strawberry, Apple Tart Strawberry, Apple Tart
The dough contains enough butter and throughout the course of preparation, especially if the weather is warm, it starts to soften. So we need to put it into the fridge before baking.

Strawberry, Apple Tart

Author Zambia G. Sifaki