Rustic Strawberry Tart
1 stick (½ cup) unsalted butter, cut into pieces
1¼ cups all-purpose flour
1 Tbsp confectioners’ sugar
¼ tsp salt
3 to 4 Tbsp ice water
1 ½ lb strawberries, hulled
¼ cup plus 2 Tbsp granulated sugar
1 ½ Tbsp cornstarch
1 tsp grated lemon zest
1⁄8 tsp ground nutmeg
2 tsp cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
2 Tbsp strawberry jelly plus 1 tsp water, whisked smooth
1. Pastry: Place butter pieces in freezer 20 minutes or until
semi-frozen. In food processor, pulse flour, confectioners’
and salt until blended. Add frozen butter; pulse about 15 times or
until mixture resembles coarse bread crumbs. Sprinkle 3 Tbsp water over
mixture and pulse until dough just comes together. Remove from food
processor; with floured hands, gather into a ball, flatten into a disk
and wrap in plastic. Refrigerate 30 minutes.
2. Flour a sheet of parchment paper; roll out dough into a 12-in.
round. Slide dough on parchment onto a baking sheet; refrigerate while
preparing filling. Heat oven to 375°F.
3. Filling: Halve 1⁄2 lb of the berries (choose ones similar
size) and reserve. Quarter the remaining 1 lb strawberries lengthwise.
In a medium bowl, toss 1⁄4 cup sugar, cornstarch, lemon zest
nutmeg until blended; add quartered berries and butter, and toss to
coat. Remove dough from refrigerator. Pile berry mixture in an even
mound in center of dough within 2 in. of dough edge. Gently lift the
unfilled dough edge up and onto the filling. Brush dough with egg;
sprinkle with remaining 2 Tbsp sugar.
4. Bake 40 minutes, or until crust is golden and filling is juicy.
Remove from oven; slide parchment onto a cooling rack. Let cool 15
minutes. Arrange remaining halved strawberries cut side down on top of
cooked filling. Lightly brush berries with red currant glaze. Cool
Recipe by Elena Karavodin
Return to Recipe Page