Christmas Recipes

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Dessert Recipes
Dessert Recipes

Strawberry Tart and More Than 100 Sensational Strawberry Recipes!

 More Than 100 Sensational Strawberry Recipes!

When strawberry season arrives here in Florida, it is welcomed with joy. We love the ripe and beautiful strawberries in smoothies and with pancakes. In pies and scones. You know where this is going. There isn't a recipe that doesn't go splendidly with strawberries as far as we're concerned.

I love to bake pies and tarts. Sweet or savory. I'm happy either way. There were a couple of containers of strawberries in my fridge (again) the other day and I decided it would be nice to make a nice tart. The kids were spoiled when my in-laws were here. My mother-in-law would make one gigantic one on a jelly roll sheet. At the time, strawberries weren't yet in season and she made it just with strawberry preserves. It was so nice to smell her creation baking in the oven at 9 while the kids were sleeping. She would sometimes bake one after they went to bed to surprise them with it in the morning. Yes, they remind me how sweet and thoughtful it was of her and could I sometimes surprise them with a strawberry crostata. So, I did!
 More Than 100 Sensational Strawberry Recipes!

Now here's the only problem with this tart...I wasn't able to get any great clicks of it. I tried and it just wasn't the most photogenic desserts. No matter what I tried, it just seemed OK. My daughter saw some of my clicks and immediately edited the ones that were hopeless and did nothing for this delicious dessert. She helped me choose the few that made her crave a slice and I hope it has the same effect on you!

I used the pasta frolla dough recipe that I always use (from my mother-in-law). It's a lovely tart dough that goes wonderfully with any filling you can dream of. You can see some step-by-step photos on how to make the crostata here on my Ricotta Crostata.

Strawberry Tart
An Italian pastry filled with strawberries and strawberry jam.
Strawberry Tart
by Savoring Italy
Keywords: bake dessert strawberries tart

    Pasta Frolla recipe:
    • 300 grams (10.54 ounces)pastry flour
    • 200 grams (7.025 ounces) unsalted butter
    • 100 grams (3.512 ounces) sugar
    • 1 whole egg and 1 yolk ( 60 grams eggs)
    • 1 cup strawberry jam
    • 1 1/2 cups strawberries, hulled and sliced
    In the bowl of a food processor, add the flour and sugar and process a few times to mix together. Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.

    Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into a disk and chill in the refrigerator for about an hour.

    baking the crostata:
    Preheat oven to 375°F with a foil-lined large baking sheet on middle rack.

    When dough is nicely chilled, remove from the refrigerator. Roll out the dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.

    Spray an 11-inch fluted tart pan with removable bottom with baking spray.

    Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan.

    Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that’s not a problem. Simply piece the dough together.

    Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick).

    Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping.

    Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.

    When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.

    Filling the crostata:
    Preheat the oven to 375 F.

    Spread the strawberry jam on the bottom of the crostata.

    Place the strawberry slices on top of the strawberry jam.

    Roll out the remaining piece of dough to 1/8-inch thickness.

    Cut out the lattice strips. Place the strips on top of the crostata in a lattice pattern (or whichever pattern you like)

    Bake on 375 F for approximately 30-45 minutes. You want the crust to be a nice golden brown.

    Now onto the fun part! I can't wait to share the rest of the strawberry links I can't wait to share with you!!

    Strawberries and Cream Ice Cream Cake from Diethood

    Sweetapolita’s showstopping SIX layer Dark Chocolate Strawberry Buttercream Cake

    Life's a Feast's - Strawberry Mascarpone Whipped Cream Tart

    Fresh Strawberry Mini Pies from Lemons and Anchovies

    Bunky Cooks '-  Honey Balsamic Strawberries with Whipped Vanilla Crème Fraiche

    Parsley Sage and Sweet's- Chocolate Chunk Strawberry Malted Loaf

    Vintage Kitchen Note's - Strawberry Tart

     Une Gamine dans la Cuisine's -Fresh Strawberry Pie

    Strawberry Grilled Cheese with Strawberry Balsamic Relish from An Edible Mosaic

    Strawberry Lemon Rice Crispies (they're vegan and gluten-free) from spabettie

     That Skinny Chick Can Bake's!!! - Strawberry Shortcake with White Chocolate Whipped Cream

    Strawberry Vanilla Bean Jam from Live Life

    Magnolia Days' - Strawberry Cake

    More SENSATIONAL Strawberry Recipes you must try before strawberry season is over!

    Parsley Sage and Sweet's - Panna Cotta and Strawberries 3 Ways

    Parsley Sage and Sweet's - Orange Tian-Pith Free and Strawberry Kiwi

    Lemons and Anchovies - Strawberry-Frangipane Tart

    Spabettie's - Strawberry-Basil Fruit Rolls

    Spabettie's- Strawberry Habanero Margaritas

    Liv Life's- Strawberry Oatmeal Jam Bars

    Vintage Kitchen Notes' - Strawberry Buttermilk Scones

    Strawberry Ruffle Ombre Birthday Cake - i am baker

    Strawberry and Cream Cake - HungryRabbit NYC

    French Strawberry Hazelnut and Creme Patissiere Tart from What’s for Lunch Honey?

    Strawberry Verrines from La Tartine Gourmande

    Strawberry Summer Cake - Smitten Kitchen

    Rhubarb and Strawberry Limeaid from A Thought for Food

    Strawberry Clafoutis  - My Recipes

    21 Strawberry Recipes - Huffington Post

    Roasted Strawberry Buttermilk Cake - Joy the Baker

    20 Healthy Strawberry Recipes - Cooking Light

    Luscious Strawberry Recipes  - Saveur

    Brown Butter Strawberry Streusel Bars - Une Gamine dans La Cuisine's 

    42 Fresh and Juicy Strawberry Recipes - Southern Living

    Strawberry Recipes - Taste of Home

    Strawberry Cheesecake Cake - Recipe Girl

    Lemon Meringue Pie

    Lemon Meringue Pie

    My dad’s all-time favorite pie was a lemon meringue pie. It’s funny how growing up I really never remember my dad requesting one. But if you ask my mom, she will happily confirm that it was indeed, his all-time favorite pie.

    Such an American pie to love for a Sicilian immigrant that grew up eating cannoli and other treats home-made by his mom and sisters. Treats usually made with their own homemade ricotta. In recent years it became a tradition at Thanksgiving for one of my best friends to make my dad “his pie”. He would start to ask me about it right after Halloween. He would remind me, “Tell Valerie I’m waiting for my pie. Tell her not to forget to make one this year.” I would feel a little embarrassed to tell her his message but she didn’t seem to mind one bit. She had a special bond with my dad and it was definitely created over her spoiling him every year with “his pie”. So there was never a need for me to bake his pie.

    Until now.

    These past weeks leading up to his birthday, I find myself baking a lemon meringue pie over and over again. Now that my dad has passed away,  I find myself regretting never having baked one myself for him. Don’t get me wrong. I baked for him. I baked for him almost every day. It seems I lived these last few years for baking for my dad. I longed to see his eyes light up with each new bread and cake. I dreamed of fattening him up a little and having him feel better. I secretly wished my baking would keep him around a just a little longer.
    Lemon Meringue Pie

    He would love this pie. I could just see his eyes brighten and hear him say with feigned incredulity, “You made this?” I know he knew just well that I made what I was sharing with him. But it would make me feel like a kid again for a moment. Making him feeling proud over something I accomplished made me feel good. Seeing my dad gush over my baking…I lived for those moments these last few years.  Because my dad was the ultimate foodie. He loved good food and he loved great baking. Even though these last years were hell for him and he wasn’t supposed to eat what he did. He took risks and he lived as he wanted to live.

    As I approached my 3rd year blogging, I had doubts if I wanted to continue to post here. After my dad passed, those doubts increased. I wondered what was the point to keep sharing here. Without my dad as my biggest fan, what was this baking and blogging really for? But I knew I couldn’t give up my blog. I love the friendships I’ve made through this baking journey. I love trying new recipes and my kids would be pretty upset if  I hung up my apron strings.

    It’s also been a while that I’ve debated back and forth over having my blog redesigned. Should I switch to Wordpress from Blogger? I spoke with my dear friend Heather at Farmgirl Gourmet. She had some ideas for me. She understood what I was looking for and the decision was made to freshen things up here a bit. I hope you like what Heather created. I just love it!

    I’m thinking of my dad today and wish he was still here with us to enjoy his birthday with his favorite pie. Happy Birthday, daddy. This pie is for you!

    My son was disappointed I was baking Lemon Meringue’s these days. Here’s what he said when he saw this photo today while I was putting together this post. “Why did you make another lemon pie, mommy? You should bake a Key Lime Pie!”

    Lemon Meringue Pie

    My cousin Alessio called me the other day from Sicily. He told me he went artichoke picking with his friend. He said he picked 100’s of them. So many different types. He gave them away to everyone he knows. He gave some to his neighbors, his mom, some friends. He sent me the photos because he said I wouldn’t believe how many there were at the farm. I was immediately taken back to Sicily when I saw these rows of artichokes. I have been reading letter after letters my nonna wrote my dad after he left Sicily for America. She often wrote about the artichokes that were growing splendidly on their farms.

    Last week was a very difficult week and time for all of us. My heart aches for those that suffered from the Boston bombings. I am keeping everyone in the Boston area affected by this horror in my thoughts and prayers.

    some notes on this pie: It’s hard to believe that I was never a big lemon meringue pie fan. I would taste a bite and would prefer usually any thing else that was available. This pie is wonderful and one I can’t pass up. I slightly adapted a recipe that I found in our paper from the Star Tribune. It was adapted from the Joy of Cooking. I used my favorite pie crust. You can use whatever pie crust recipe you love the most or use a ready made crust. This pie is best served the day it’s made. Keep the pie in the refrigerator after you cool it completely on the rack. To help get nice clean slices, dip your very sharp knife in hot water before slicing. Making this pie takes a little organization and patience. You can’t dump all the egg yolks into the filling or you’ll have one curdled mess. Also when you make the meringue, a little patience is necessary. Don’t rush and dump all the sugar in the mixer. It’s essential to slowly add the sugar bit by bit so it will dissolve all the way. A little planning and patience is all you need to bake the most incredible Lemon Meringue Pie.

    Lemon Meringue Pie
    A flaky homemade pie crust filled with a luscious lemon filling and a fluffy meringue topping.
    Lemon Meringue Pie
    by Savoring Italy
    Keywords: bake dessert lemons pie

    Ingredients (1 pie)
      For the crust:
      • Homemade (or use your favorite pre-made pie crust for 9-in. pie)
      For the filling:
      • 2 to 3 tsp. grated lemon zest (from 2 lemons)
      • 1/2 c. strained lemon juice (from 2 to 3 lemons)
      • 4 egg yolks
      • 1 1/4 c. sugar
      • 1/3 c. cornstarch
      • 1/8 tsp. salt
      • 1 1/2 c. water
      • 2 tbsp. unsalted butter, in small pieces
      For the meringue:
      • 4 egg whites
      • 1/4 tsp. cream of tartar
      • 1/2 cup sugar
      • 1/2 tsp. vanilla
      Using your smallest pot , combine the cornstarch and water. Stirring briskly, bring to a boil until just translucent. Do not overcook. Scrape paste into a small bowl and cover. Set aside.

      For the crust:
      Preheat oven to 400 degrees. Place dough in pie plate and crimp edges as desired. Prick dough several times with a fork. Place a piece of aluminum foil (or parchment paper)onto the dough and pour in about a cup of dried beans (this stops the crust from bulging while it bakes); bake for 7 minutes.

      Remove foil and beans and continue baking for 5-10 more minutes. Place crust on wire rack to cool. Reduce oven to 350 degrees.

      For the filling:
      Grate the zest from two lemons to measure 2 to 3 teaspoons. Squeeze lemons to make ½ cup juice. Separate eggs, placing yolks in a small bowl. Place the egg whites in the bowl of a mixer.

      In a medium saucepan, whisk together sugar, cornstarch, salt and water. Stir constantly over medium heat. The mixture will become very thick; about 2 to 3 minutes. Remove from heat.

      Whisk lemon juice into the egg yolks. Carefully add a spoonful of the hot filling to the yolks, immediately whisking to combine. Repeat with 2 more spoonfuls. Then, whisking constantly, slowly pour the egg yolk mixture back into the filling. Return to medium heat and cook until very thick, stirring constantly. Remove from heat. Stir in butter and lemon zest. Set aside.

      For the meringue:
      Mix egg whites and cream of tartar on medium speed until very frothy, about a minute. Slowly begin adding the sugar, a spoonful at a time. It should take you about 2 minutes to add all the sugar. Increase speed and continue beating until whites hold stiff peaks.

      Pour filling into the pie shell.

      Spoon dollops of meringue around the edge, making sure there it goes right to the edge of the crust (no gaps).

      Pile the remaining meringue onto the filling. With the back of the spoon, create a few wisps.

      Bake pie for 15 to 20 minutes, or until meringue is light brown. Keep an eye on the pie. You don’t want it to get too brown. Let pie cool completely on wire rack. Refrigerate and when ready to slice, dip a sharp knife in hot water.


      Kalács-Hungarian Nut Roll

      I’m finally finding the time to catch up on a few recipes I made in these last months. This kalács (Hungarian nut roll)recipe is a favorite of mine and I’m not sure why it took me so long to share it here with all of you. 

      Orange Crunch Cake

      I’ve realized recently I don’t make enough layer cakes. There are some cakes that I should take the time to make over and over again. This Orange Crunch Cake is one of those cakes.

      Chocolate Cherry Bundt Cake-#BundtaMonth

      Chocolate and cherries in a bundt cake go smashingly together. I suppose tastes varies and you may find a family member that does not agree with that statement in the very least.


      Strawberry Monkey Bread-#TwelveLoaves April

      You may think making monkey bread from scratch is something difficult and I am here to tell you…it’s not! Really…I promise. Pinky promise.