Elegant Strawberry Rose Tart
I made this Strawberry Rose Tart for a party where we gathered for watching the Kentucky Derby – The Run for the Roses!
Strawberries are a favorite fruit around here for their juicy sweetness – and for their FODMAP profile. They are free of detectable FODMAPs!
If you are familiar with our other strawberry recipes you have heard me say this before about strawberry’s no-FODMAP status, but it bears repeating. How liberating to know that we can have a generous portion of strawberries with no consequences.
Eat Low FODMAP – and Celebrate
I brought the tart, along with the Low FODMAP 7-Layer Dip, as my part of the potluck. The party happened to be on May 5th and was therefore also a Cinco de Mayo party.
Two recipes that offer a perfect example of how you can integrate your low FODMAP diet into your everyday life.
This tart is comprised of our Crostata & Tart Crust as a crispy, buttery base, which is baked blind. Once cooled it is filled with our Lactose-Free Pastry Cream, speckled with vanilla bean.
Both of these recipes are part of our low FODMAP Basics, which you can search in our Recipe Filter. We label a recipe a basic when it is a recipe that you can return to again and again to help you enjoy your low FODMAP lifestyle.
Look at the Roses!
But let’s get to the image! Strawberries as roses. They look fancy, but are made quite easily with a paring knife. They do take time, though. Go slowly, be patient and check out this video as a tutorial. You can also just leave the berries whole or sliced in a conventional fashion and the tart will still taste phenomenal.
If you would like to see a different take on a strawberry tart, check out our Fresh Strawberry Tart.
Strawberry Rose Tart
This tart is comprised of two of our Basic recipes: a tart crust and a lactose-free pastry cream. And then, it is crowned with fresh low FODMAP strawberries, cut to resemble roses!
Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) tart; 8 servings
- 1, Crostata & Tart Crust, ready to roll
- 1, batch Lactose-Free Pastry Cream, freshly made
- 2 pounds (910 g) strawberries, preferably medium size (see Tips)
For the Crust: Coat the inside of a 9-inch (23 cm) fluted, loose-bottom tart pan or a tart ring placed on a parchment lined half-sheet baking pan. Make the crust as directed in our Crostata & Tart Crust recipe. Roll the dough out on lightly floured surface to a 1/4-inch (6 mm) thickness and fit it into the pan, trimming the edges. Refrigerate the tart for about 30 minutes or until firm, or freeze for 15 minutes. Meanwhile, position rack in middle of oven. Preheat oven to 375°F/190°C. Line the tart with foil or a paper coffee filter, fill with pie weights, and bake for about 10 to 12 minutes or until the crust is dry to the touch. Remove pie weights and continue to bake for about 3 to 5 more minutes or until crust is light golden brown. Cool completely on rack.
For the Pastry Cream: Make the pastry cream and pour into cooled crust. Allow to sit at room temperature to allow most of the heat to disperse, then chill until cold and firm.
For Assembly: Meanwhile, hull the berries and review the video tutorial if you haven’t already. I will also try to explain how to make the strawberry roses in words: place a hulled strawberry, flat stem side down, on the table in front of you. Use a sharp small paring knife to cut “petals” one by one all around the base of the berry, starting about halfway up the berry. You might get 4 or 5 “petals” in this first ring. Gently press the “petals” outwards, then begin another row/ring above the first, creating petals in-between the initial row. You might only get two rows out of the berry, maybe three. When done, use the paring knife to go straight down and carve around the point of the berry to remove it to create that center space in the berry. Use image for inspiration. Feel free to use your fingers and the knife to help arrange the petals, pressing them this way and that to create the look you want. Once done with all the berries, nestle the berries next to one another on top of the pastry cream. The tart is now ready to serve and is best kept chilled until serving time, which will optimally be within 6 hours.
- You probably won’t need all of the berries, but you will want to pick and choose the best ones. Use the reddest, firmest ones and if they are similar in size, you will have a more uniform look. Of course, there is also charm in having variation - your choice!
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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