For Strawberry Marmalade:
- 500 gr strawberries
- 200 gr sugar
- 1 vanilla
- 1 teaspoon lemon juice
For the Tart:
- 180 gr butter
- 300 gr flour
- 100 gr powdered sugar
- 1 egg
- 1 pinch of salt
- 500 gr sweet cheese (sweet anthotyro)
- 3 tablespoons honey
- 1 teaspoon light semolina
- Grate a lemon
Clean, wash and cut the strawberries into pieces and put them in a bowl. Add sugar and vanilla. Stir in the ingredients and melt the strawberries with a fork and refrigerate for about 2 hours.
Then put the strawberries in a saucepan, boil over medium heat, and remove the foam whenever needed. Reduce the temperature to half and bake for another 15-20 minutes until our jam is stirred occasionally. Stir very well and constantly with a wooden spoon. Just before we remove it from the heat add the lemon. Leave the jam aside to cool.
For the tart: In a bowl, put the butter into cubes, sugar, flour, and salt. Stir with our hands and then rub our mixture until it becomes sand. Add the egg and knead, our dough will stick a little, remove from the bowl, create a ball and wrap with a film.
Put it in the fridge for 1 hour.
Remove the dough from the refrigerator and knead it a little with our hands to bring it to room temperature. Spread on a bench an oil paste and pour some flour, put on the dough and cover with an oil paste, open with a forged large sheet. Transfer the leaf to a buttered form. Squeeze it beautifully with our hands and cut it with a knife. We pierce the dough with a fork to keep it from swelling and sprinkle with a little semolina to prevent our leaf from sucking.
In a bowl, mix all the filling material and pour over the foil, laying evenly and bake at 150 degrees for about an hour.
Allow to cool and unload on a platter. Pour the jam over the whole surface of the tart and sprinkle with powdered sugar.