My granddaughter Caroline is quite the little "baker" so she and I decided that we'd start making tarts together...our first one is for a Mother's Day treat for her mom (shhhhh...don't tell) and we hope you'll want to make it for yours!
The month of May being the perfect time for anything strawberry, we headed in that direction....and a rustic tart is perfect for young children to make because in tart talk, "It's okay to get your dough outside the pan lines...because there is no pan!"
This also will become one of your "go to" dessert recipes because it is so easy and quick to make - baking into something beautiful and delicious every time!
First thing, if you have long red locks, is to tie them up in a "baker's bun"!
On to making the crust....we do ours in a food processor. Flour, sugar & salt go in. Then Caroline added the cold butter and shortening (a 1/2 and 1/2 ratio will give you a flakier crust) Then we slowly pour the cold water in and pulse til it all comes together.
We shape it into a round, wrap in plastic wrap and chill in the frig for at least 1/2 hour.
While the dough is chilling, slice your strawberries, place into a mixing bowl and gently toss with the sugar, cornstarch, salt and lemon juice.
Then it's time to roll it out - and the circle doesn't have to be perfect remember....'cause there's no pan! Place your dough round on parchment lined baking sheet. (You can choose to make two smaller tarts, or one larger one - but decide this before you roll it out)
Pour the strawberry mixture into the middle of your dough round and gently fold the edges up around the strawberry mixture leaving some peeking out in the center. Brush with an egg wash and sprinkle with sugar. Place in 375* oven for 35 minutes.
While our tart was in the oven, Caroline was jotting down the recipe so we could share it with you!
Once it comes out of the oven, dust it with powdered sugar. You may find that some of the tasty juices run out, but that's okay....remember - it's a "rustic" tart!
Serve each slice with a dallop of whipped cream.....and yes, it is oh so very yummy indeed! Until our next tart......
from my table to yours,
Rustic Strawberry Tart (serves 8-10)
Heierloom Pie/Tart Crust (makes enough for 2 9" crusts)
2 1/2 cups flour
2 Tbls. sugar
1 tsp. salt
7-8 TBLS. ice cold water
1/2 cup of very cold butter (cut into small cubes)
1/2 cup shortening (cut into small cubes)
1 lightly beaten egg for egg wash
Mix flour, sugar, salt. Cut cold butter pieces and shortening into flour mixture. Add ice cold water a couple of tablespoons at a time until it forms a ball. Divide into two discs and wrap in plastic wrap and chill in refrigerator for at least 30 min. before using. Roll out onto floured surface into desired pie/tart shape. (If you don't need both crusts for your recipe, you can place the extra disc into freezer bag and freeze up to 3 months-just thaw in the refrigerator when you are ready to use it)
3 cups fresh strawberries, capped & sliced
1 cup cane sugar plus extra for sprinkling on crust
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. cornstarch
pinch of salt
Place sliced strawberries into mixing bowl and toss gently with sugar, lemon juice, cornstarch and salt. Pour filling into prepared tart crust that is on a parchment lined baking sheet. Fold edges back leaving strawberries peeking out in the middle. Brush with egg wash, sprinkle with sugar. Bake 35 minutes in 375* oven until golden brown.
Optional: serve with whipped cream or ice cream