Watermelon Tart
Automatically translated from Romanian. See the Romanian original
A refreshing summer tart with a crisp shortcrust pastry base and a delicate, aromatic jelly made from fresh watermelon juice and lemon.
Ingredients
Method
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Mix well the butter, flour, egg, a tablespoon of sugar, and a pinch of salt for the dough.
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Place the dough into a tart pan and bake it for 20 minutes at 185 degrees with the fan on.
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Clean about 700 gr of watermelon and turn it into juice using a blender or an immersion blender.
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Strain the juice through a sieve, then mix it with 1 tablespoon of sugar and 2 tablespoons of lemon juice and bring to a boil.
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In a bowl, pour 50 ml of cold water and let the 20 grams of gelatin hydrate.
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After the watermelon juice has come to a boil, let it cool down slightly and add the hydrated gelatin.
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Pour everything over the baked and cooled dough, then refrigerate for at least 2-3 hours.
The story behind this recipe
I've captured the taste of summer in a tart. The crisp consistency of the pastry and the delicate jelly with its familiar flavor will surprise you from the very first bite. It's not rocket science to prepare, but it does require a bit of patience. First, I baked the pastry made from: 150 gr butter, 250 gr flour, 1 egg, 1 tablespoon of sugar, and a pinch of salt. Mix well, place the dough into whatever pan you have on hand, and bake for 20 minutes at 185 degrees with the fan on. Separately, clean about 700 gr of watermelon, which you then turn into juice using a blender or an immersion blender. Strain all this juice through a sieve, then mix with 1 tablespoon of sugar, 2 tablespoons of lemon juice, and bring to a boil. In a bowl, add 50 ml of cold water and leave the 20 grams of gelatin to hydrate. Once the watermelon juice has boiled, let it cool down a little and add the hydrated gelatin. Pour everything over the baked and cooled pastry, then place in the fridge for at least 2-3 hours.
