Strawberry Tart
Strawberry Tart
Pastry Crust.
1 1/4 cups all-purpose flour, plus extra for rolling
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into cubes
3 tablespoons cold milk
Filling.
1 pound strawberries
2 teaspoons lemon juice
1/4 cup granulated sugar
1 - 1 1/2 tablespoons minute tapioca, flour or cornstarch
Baking Notes:
You can make this tart in a 9-inch fluted tart pan with a removable bottom, or in a pie pan, or simply galette-style (a free-form rustic pie where you place the rolled-out crust on a parchment paper-lined baking sheet, pile the filling on top, and fold up the edges). I made mine in a pie pan, lined with a sheet of parchment paper, so that I could easily lift it out of the pan after it cooled.
Although I didn't add any spices to my filling in order to allow the flavor of the strawberries to shine, you certainly can add a sprinkling of cinnamon, nutmeg, or allspice if you like.
To bake the decorative pie dough cutouts separately, place on a parchment-lined baking sheet and bake at 375 for 10 minutes until golden brown.
To thicken the fruit juices as the tart bakes, you can use a variety of thickeners such as minute tapioca, flour or cornstarch, with very similar results. It just depends on what you prefer. I used tapioca in mine, but I usually prefer the flavor and consistency of flour or cornstarch to thicken pies. Depending on the juiciness of your fruit, 1 - 1 1/2 tablespoons of thickener is sufficient.
This tart is best served the same day, as the moisture in the fruit will soften the crust after a day or so.
For a pretty shine on the berries after baking, brush with a little syrup or warmed jam. I have a jar of homemade peach syrup on hand that I brushed over the berries, but a little strawberry jelly, warmed to a liquid, would work beautifully.
Preheat the oven to 375, and prepare your pan of choice (see notes).
Crust.
In a bowl, combine the flour, sugar and salt. Use a pastry cutter to cut the butter into the flour until the pieces of butter are no bigger than peas. Drizzle the milk over the mixture and stir to combine. Turn out onto a lightly floured surface, and use your hands to bring the dough together into a ball. Roll the dough out to between 1/4-1/8 inch thick and place in your prepared pan or baking sheet.
Trim the edges and use the scraps to make pie dough cutouts for decoration.
Filling.
Wash the strawberries, cut off the leafy tops, and cut the strawberries into fourths. Toss with the lemon juice and sugar until well coated. If using flour or cornstarch, stir into the sugar and toss with the strawberries. If using minute tapioca, scatter the tapioca over the bottom of the rolled-out crust. Pile the fruit into the crust.
Bake at 375 for about 45 minutes, until the crust is golden brown. Let cool, then enjoy warm, or at room temperature with whipped cream or ice cream.
Yields 6-8 servings
Recipe from Curly Girl Kitchen