by fiveandspice
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fiveandspice's Notes:
Expand1/2 cup (1 stick) butter, at room temperature Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1 egg, lightly beaten Ask a question about this ingredient
1 1/3 cup flour Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
4 cups fresh, ripe strawberries (the small flavorful varieties are best), cleaned, hulled and sliced Ask a question about this ingredient
2 tablespoons potato starch or corn starch Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
preheat the oven to 350F. Grease an 11 inch tart pan, or a shallow cake/pie pan of a similar size.
Ask a question about this stepIn a small bowl, mix together the flour and baking powder.
Ask a question about this stepIn another bowl (or standing mixer) cream together the 1/2 cup butter and 1/2 sugar until well blended. Then beat in the egg.
Ask a question about this stepBlend in the flour mixture, until well mixed. Press about 2/3s of the dough into the tart pan, covering the bottom and up the sides.
Ask a question about this stepStir together the strawberries, 1/2 sugar, and potato/cornstarch. Dump this filling into the tart crust, then dot the top with lumps of the 2 Tbs. of butter.
Ask a question about this stepUse the remaining tart dough to make a lattice top (roll into strips, and weave in a crosshatch across the top of the tart) - or if you're a bit lazy like me, make the remaining dough into leaf-like or other shapes and lay them atop the filling. If desired, brush the top dough very lightly with milk and sprinkle with another Tbs. of granulated sugar.
Ask a question about this stepBake the tart for 25-30 minutes until the crust is golden brown and the filling is bubbling. Allow to cool for 20 minutes and serve warm, or serve at room temperature. The tart is marvelous by itself, but even better topped with sweetened whipped cream with a dollop of sour cream whipped into it.
Ask a question about this stepI spent a year in Sweden when I was eighteen years old and I also have a very vivid memory about the strawberries as well. As I do with the dark rich bread that I had everyday. Can not find it here.
Merrill is a co-founder of food52.
Did you have lympa every day? Or rugbrod (a dark rye)? Both of those are wonderful dark breads - I've never been able to find them in grocery stores in the states, but you could maybe find recipes. Maybe try this recipe from my family friend Bea Ojakangas (she's a specialist in Scandinavian cooking):
http://www.beatrice-ojakangas.com/2009/10/scandinavian-dark-rye-bread.htm