Mint & Strawberries in the simplest apparel

This second recipe is a little late for the summer fest week. We're now talking about stone fruits, so I'm off subject here. But maybe you have a prolific mint like me & my mother do. Or maybe you bought a bunch for a recipe and you're left with a handful of leaves, no knowing what to do next. Well, here I am with the solution!
Ain't I nice?

you'd better say yes, have you seen this rolling pin?

This recipe is, once again, very simple to assemble. This is all about summer, and the last thing we want is to spend a whole sunny day inside, cooking... It's time to rest, to go to the beach or to discover the parks of your city. It's also time to enjoy the bright simplicity of fruits. Just a sablée crust and mint will make the sweet flavors of ripe strawberries stand out. There's no need for cream. No, I said no pastry cream. No whipped cream. Don't insist. I had doubts too. Then I tasted it. No doubts anymore. You can do it.

About the tart crust : this is the fourth recipe on my blog. Whatever the recipe, please make it yourself and don't use a store-bought one. It's really easy, there's no reason to be afraid. Don't hesitate to put a lot of flour on your kitchen counter before rolling it. And if it breaks, it ok, just press it together in your pie form. There is NO comparaison between a store-bought crust and a homemade...

Strawberry and mint tart

For the sugar crust
1 egg
1/3 cup + 1 Tbsp sugar
1 1/2 cup flour
1 stick butter
1 pinch salt

For the tart
1 1/2 pound strawberries
15 mint leaves
2 Tbsp currant jelly

First mix sugar, flour, salt and the butter for a few seconds. Mix in the egg and, with your hand palm, press the dough about 3 times, just until it forms a ball that holds together. Flatten into a disk and wrap in plastic wrap and refrigerate at least 1 hour and up to 1 day.
Preheat oven to 340°F.
Roll out dough into a on a floured surface with a floured rolling pin. Delicately fold the rolled dough in 4, to lift it easily, and unfold in the tart form. Prick bottoms all over with a fork and bake 15 minutes.

Once the crust cooled, arrange diced strawberries on top, in a concentric form.
In a small saucepan, heat the jelly with 1 Tbps water until liquid. Brush the strawberries with the jelly.
Slice thinly the mint leaves, and sprinkle over the pie.


Tarte aux fraises et à la menthe

Pour la pâte sucrée
1 oeuf
100g de beurre
200g de farine
80g de sucre
1 pincée de sel

Pour la tarte
700g de fraises
2 cuillères à soupe de gelée de groseilles
une quinzaine de feuilles de menthe

Mélangez quelques secondes le sucre, la farine, le sel et le beurre, le temps de former une pâte grumeleuse. Incorporez l'œuf. Fraisez (c’est l’action de travailler avec la paume de la main) rapidement et formez 1 boule de pâte. Aplatissez et enveloppez ce disque dans un film plastique pour reposer au frais pendant au moins 1 heures.
Préchauffez le four à 170°.
Farinez abondamment le plan de travail ainsi que le rouleau à pâtisserie, puis étalez la pâte sur 2 à 3 mm d'épaisseur. Pliez délicatement la pate en 4 pour la soulever plus facilement et depliez là dans le moule à tarte. Mettez à cuire 15 minutes.

Une fois le fond de tarte refroidi, arrangez les fraises coupées en lamelles de manière concentrique.
Dans une petite casserole, faites fondre la gelée avec un peu d'eau, et appliquez ce nappage sur les fraises.
Emincez finement la menthe, et disposez la sur la tarte.