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Strawberry tart: Santafesina delight

The town of Coronda is the National Capital of the Strawberry. I will learn how to make a dessert with one of the famous products of the Santafesino interior.

Gastronomy
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The Santafesina city of Coronda is known as the National Capital of the Strawberry. It is precisely the headquarters of the National Festival of the Strawberry, which usually develops on the first weekend of November. It is well earned by the nickname: seven million kilos of strawberry are produced in Coronda a year. This represents approximately 45 percent of all domestic production.

The traditional celebration took its first edition in 1946, at the behest of the Farmers Cooperative Society. Twelve years later, a decree of the Executive Branch, at that time by Arturo Frondizi, officially instituted the Fiesta National dated 9 October. Today it takes place a month later, lasts three days and a Queen is still elected, although she should no longer be compulsorily corondine.

Thus, in the Santafesino summer, it is very common to eat all kinds of desserts with the strawberries of Coronda as stars main ones. Strawberry tart is one of the delicacies that can be made with this tasty fruit. Know how to prepare it

Ingredients

For dough

  • 300 grams of flour 0000
  • 80 grams of impalpable sugar
  • 50 grams of butter
  • 1 egg
  • A trickle of water.

For filling

  • Dulce de leche refuel, 300 grams
  • Cream of milk, 300 grams
  • Strawberry, 300 grams

Preparation

  1. Put in a bowl the cold butter cut into cubes, flour and sugar and, with the tips of your fingers, make a sandblasting (if you do not want to stick your hand, this can be done with a processor).
  2. Add the egg and the trickle of water, join well without kneading.
  3. Wrap with film and take to the refrigerator for an hour.
  4. Preheat the oven to 180 degrees.
  5. Roll out the dough and cover a 26 cm thick cake pan. Then cover with foil and put weight on it (porotos, chickpeas, lentils, for example) and bake for 15 minutes. Take out the paper with the weight and take it back to the oven for 5 to 10 minutes. Remove and leave to cool.
  6. Fill with sweet milk and, on top, place the cream. Finally add the strawberry cut the way you like the most.
  7. Store in a refrigerator until serving.

We suggest you continue reading the following notes:

Peruvian strawberry iced cake

Publication Date: 05/06/2020

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