Strawberry Tart

This delicious tart is not a tart or pie in the modern sense of the word. It is simply sweetened fruit baked in a crust. The strawberries are to be picked right out of the shell and eaten!


Country: Germany
Century: 16th



  • 1 lb strawberries
  • 1 sturdy pie shell*
  • 1/8 - 1/4 cup sugar
  • 1/4 cup sweet red wine

Lay cleaned strawberries in crust. Sprinkle sugar on stop of strawberries. Bake in oven at 325°F for 20-25 minutes. Remove from oven and pour wine over strawberries (there should be liquid in shell from strawberries) Put tart back into the oven for an additional 20-25 minutes. Remove from oven, allow to cool a bit, and serve.


Original Recipe Sources

Source [Das Kuchbuch der Sabina Welserin, T. Gloning (transcr.)]: Ain erbertorten zú machen Mach das bedellin vnnd laß erstarcken jn der tortenpfanen/ darnach nim die erber vnnd legs daraúf vmber aúfs allernechst zú samen, darnach zúckeres woll aúfs allerbast, laß darnach ain klain weil bachen, geúß ain malúasier daraúfvmber vnnd laß ain weil bachen, so jst er gemacht.

Source [Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.)]: Make a pastry shell and let it become firm in the tart pan. Afterwards take strawberries and lay them around on top as close together as possible, after that sweeten them especially well. Next let it bake a short while, pour Malavosia over it and let it bake a while, then it is ready.


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