Tart with caramelized strawberries

Delicate crumbly base and fragrant filling - what could be better? While there are still a lot of strawberries, do not miss the opportunity to cook this tart! Preparing tart is very simple, but the filling will have to tinker a little. By the way, instead of fresh strawberries, frozen is fine here, but it will take a little longer to boil. There is only one flavor left from the wine in the filling, so don't worry, children can also eat pie. Help yourself!

Irisha

The author of the recipe

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Composition / ingredients

servings:

Shortbread dough (finished)

300

Strawberries (fresh or frozen)

500

Sugar (or to taste depending on the sweetness of strawberries)

Butter

Balsamic vinegar

Red wine (semi-sweet)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 3 g

Fats 18 % 7 g

Carbohydrates 74 % 29 g

189 kcal

GI: 14 / 0 / 86

Step-by-step cooking

Cooking time: 1 h

Step 1:
Ingredients for the filling.
Step 2:
Melt the sugar in a frying pan over low heat. We do not mix the sugar with anything, just shake the pan from side to side.
Step 3:
When all the sugar has melted (be careful that the sugar does not start burning!) add the strawberries cut into halves (depending on the size). Cook for 2-3 minutes. When you add strawberries, the caramel at the bottom of the pan will harden, do not worry, during cooking the caramel will disperse.
Step 4:
Add butter and cook for 10-15 minutes, stirring from time to time, until the liquid is completely evaporated.
Step 5:
Add balsamic vinegar and wine, cook for another 3 minutes. The filling is ready.
Step 6:
We cover the split mold (my diameter is 24 cm) with baking paper. We spread the filling.
Step 7:
Roll out the shortbread dough (about 3 mm thick) and carefully transfer it from above to the filling.
Step 8:
Bake the tart in a preheated 190 C oven for about 20 minutes or until the dough is browned. Ready-made tartare is allowed to stand for a few minutes in the form and turned over on a dish (previously freed from the detachable ring).
Step 9:
Let the tartare cool down and serve it to the table. Bon appetit!