Strawberry Strudel Tart

Strawberry Strudel Tart

  • Preparation 40 min
  • Cooking 40 min
  • Chilling 1 h
  • Servings 10
  • Makes 8 to 10 servings

The most persuasive arguments for seasonal and local produce is that it’s at the pinnacle of freshness and arrives on your plate from the farm sooner. But what if you live in a country where the phrase “Winter is coming” really means something? That’s when you mine for gold in the frozen-food section. Don’t give frozen strawberries the cold shoulder: Flash-frozen at peak ripeness, they keep much longer than fresh strawberries and are often cheaper (in June, fresh local strawberries sell for as much as $3.99 for 340 g; out of season you can purchase 600 g frozen for the same price). They also bake beautifully, as this homemade nod to toaster strudel proves. Other frozen fruits we’re fond of? Blueberries, peaches and raspberries.

Featured in RICARDO Magazine (WINTER 2017)



  • Filling

    • 4 1/2 cups (600 g) frozen sliced strawberries, thawed
    • 3/4 cup (160 g) sugar
    • 3 tbsp (25 g) cornstarch
  • Crust

    • 1 3/4 cups (265 g) unbleached all-purpose flour
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 3/4 cup (170 g) cold unsalted butter, cubed
    • 6 tbsp (90 ml) milk
    • 1 tbsp (15 ml) white vinegar
    • Milk, for brushing
    • Sugar, for dusting
  • Glaze

    • 1/2 cup (65 g) icing sugar
    • 2 tsp (10 ml) water


  • Filling

  • Crust

  • Glaze

Note from Ricardo

When the tart is done, its crust will completely come away from the pan. Lightly jiggle the pan to check the tart for doneness.

Personal Note