Difficulty: Medium
Start by rinsing an unwaxed lemon under hot water and grating the zest to yield about 1 tablespoon.
Crack the egg into a bowl, add the caster sugar and a pinch of salt, then whisk vigorously until the mixture turns pale and creamy.
Sift the flour over the egg-sugar mixture all at once. Gently mix with a wooden spoon, then rub portions of the dough between your palms to form a coarse sable texture.
Incorporate 125 g of diced butter using your fingertips, along with the lemon zest. Gather into a ball, cover, and chill for at least 1 hour.
Preheat oven to 210°C (th. 7). Flour your work surface and roll the dough to 3-4 mm thick. Line a buttered 26 cm tart mold.
Bake for 20 minutes. Meanwhile, gently clean wild strawberries by rolling them on paper towel to remove dust, then hull.
Cool the tart shell for 10 minutes in the mold, then transfer to a wire rack. Once fully cooled, arrange strawberries in a rosette pattern and dust with icing sugar.
Chef Hubert's Expert Tips: As a seasoned French pastry chef, I recommend using the freshest wild strawberries for peak flavor and Isigny butter for its rich, creamy profile that elevates this classic tart.
