rustic strawberry tart




Pastry Dough-
1 stick (1⁄2 cup) unsalted butter, cut into pieces
1 1⁄4 cups all-purpose flour
1 Tbsp confectioners’ sugar
1⁄4 tsp salt
3 to 4 Tbsp ice water

1 1⁄2 lb strawberries, hulled
1⁄4 cup plus 2 Tbsp granulated sugar
1 1⁄2 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 red currant 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’ sugar 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 in size) and reserve. Quarter the remaining 1 lb strawberries lengthwise. In a medium bowl, toss 1⁄4 cup sugar, cornstarch, lemon zest and 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 completely.


*The dough for the tart was very simple to make, especially in the food processor.  It rolled out well, and it was easy to work with.
*I’ve made strawberry tarts before, and I seem to remember that when strawberries are cooked… they give off a lot of liquid, leaving the tart rather soupy.  I always sprinkle a few shortbread (or graham cracker) crumbs underneath the filling so there is something there to soak up the liquid.  This recipe didn’t call for anything like that.
*This recipe called for 2 teaspoons of butter in the filling.  It absolutely doesn’t need any butter.  Initially all looked fine when the tart was taken out of the oven, but given a chance to cool, the butter congealed between the fresh strawberries that were placed on top.  Yuck.  The filling would be just fine without butter.
*I didn’t have red currant jelly and didn’t want to buy a jar just for this recipe, so I used strawberry jam instead.  It served the same purpose.

Nutritional Information per serving:
Serving size: 1/8th of the tart
Calories per serving: 275
Fat per serving: 14g
Saturated Fat per serving: 8g
Sodium per serving: ,span class=”sodium”>84g
Fiber per serving: 2g
Protein per serving: 3g
Cholesterol per serving: 60mg
Carbohydrates per serving: 36g

  Woman’s Day, June 2009