Bake strawberry tart from shortcrust pastry simply and deliciously

Strawberry Filling

1. Rinse the strawberries and cut off the stems.
2. Have or quarter the strawberries, depending on their size.
3. Heat the butter in a pan and add the strawberries.
4. Reduce the heat and cook the strawberries for a few minutes.
5. Remove the pan from the heat and add the sugar, mix everything.

Shortcrust Pastry

1. Mix the cold butter with the sugar and mix in a food processor.
2. Add the sour cream and mix again.
3. Sieve the flour to make it fluffy and mix with baking powder.
4. Sprinkle the sifted flour over the butter mixture and work everything into a shortcrust pastry.
5. Line a tart pan with a diameter of 20 cm with baking paper.
6. Press the dough into the baking pan and put the offcuts aside .
7. Preheat the oven to 180 °C.
8. Spread the strawberry filling over the dough.
9. Roll out the dough you have put aside to about 0.5 cm thick.
10. Use a knife or a pastry cutter to make strips about 1 cm wide cut.
11. Lay the strips on the filling in the form of a lattice.
12. Press the dough lightly along the edges of the tin with a fork to get a nice pattern.
13. Bake the strawberry tart for about 35-40 minutes until golden brown.