Strawberry Tart

Method

1. Cut strawberries into large pieces.
2. Add sugar, lemon juice and vanilla. Mix.
3. Refrigerate for 2 hours for maceration.
4. Prepare the pastry: arrange flour, icing sugar, salt and baking powder in a fountain.
5. Add cold butter pieces and lemon zest. Rub together with fingertips until sandy.
6. Form a ball and refrigerate.
7. After maceration, cook the compote: bring to a boil and simmer covered for about 40 minutes until thickened.
8. Test consistency: put a teaspoon on a plate, cool and tilt. If it runs slowly, it's ready.
9. Let the compote cool.
10. Roll out 2/3 of the pastry for the base (2-3 mm thick). Line a tart tin. Prick the base.
11. Pour the compote over the base (half cm thick).
12. Roll out remaining pastry and cut into 1.5 cm strips. Arrange in a lattice on the tart.
13. Bake at 170°C for about 30 minutes.
14. Let cool at room temperature for at least 30 minutes before slicing.