Sovrano Limoncello Tart with Strawberries Scented Lemon Thyme


For the Sovrano limoncello pastry:

  • 450 g flour 00
  • 150 g of sugar
  • 2 egg yolks
  • 1 whole egg
  • 200 g of butter
  • 1/2 glass Sovrano limoncello
  • a pinch of salt

for the topping:

  • 300 g of strawberries
  • 2 tablespoons brown sugar
  • 30 g of butter
  • 1/2 glass Sovrano limoncello
  • 1 sprig of lemon thyme
  • 1 egg white
  • caster sugar


Knead the flour with the sugar, the cold butter, egg yolks, egg, salt and Sovrano limoncello; form a ball, wrap in plastic wrap and let it rest in the refrigerator at least 30 minutes before using.

Meanwhile, in a skillet melt the butter with the sugar; when it starts to turn brown, add Sovrano limoncello, let evaporate and then add a cup of water, strawberries cut into wedges and lemon thyme. Cook for 5 ‘medium heat.

Spread 3/4 of the dough into a disk and with it a cake pan liner about the diameter of 25 cm, covering the edges. Fill the pie with strawberries and close the tart with cords with the dough left over.

Brush with beaten egg white and sprinkle with granulated sugar.

Bake at 180° for about 30 ‘


Sovrano Limoncello

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