Strawberry Tart
Valentine’s Day is just around the corner, and this tart is the perfect treat to make to celebrate!
This tart is made with a sugar cookie crust and filled with fresh strawberries. It’s simple but totally delicious!
What you’ll need for the crust:
– 1 stick butter, room temp (4 oz)
– 3/4 cup white sugar (150g)
– 1/4 cup brown sugar (50g)
– 1 egg
–1 teaspoon vanilla
– 1/2 teaspoon salt
– 2 cups flour (240g)
– 1 Tablespoon milk
– Powdered sugar for rolling out the dough
What you’ll need for the filling:
– 1 lb sliced strawberries (4 cups)
– 1/4 cup sugar
– 2 Tablespoons corn starch
What you’ll do:
– Cream butter and sugars together until light and fluffy, about 2 minutes.
– Add egg, vanilla, and salt and beat until thoroughly incorporated.
– Mix in half the amount of flour until most of the flour has been incorporated, then mix in the milk.
– Mix in the remaining amount of flour, being sure to scrape the bottom to incorporate any flour that’s stuck to the bottom of the bowl.
– Form your dough into a rectangle that is about 1/2 inch thick and wrap with plastic wrap. Chill the dough for a couple hours until fully chilled or overnight.
– Just before you roll out your dough, prepare your filling by combining the sliced berries with the sugar. Set aside so as to allow the berries to expel its juices.
– Generously flour your counter top with powdered sugar and roll out your dough in a long rectangle that is about 1/4 inch thick, making sure that it is at least 2 inches long and wide as your tart tin.
– Lightly grease your tin and transfer the rolled out dough into the tin. Gently press the dough into any corners or creases and trim away the excess. Reserve the scraps for later use.
– Place your tart in the freezer to firm up while you preheat your oven to 350F.
– Once the oven is ready, add the cornstarch to the bowl of berries and toss with a fork to coat. Remove the tart shell from the freezer and fill with the berry mixture, making sure to evenly spread out the filling.
– Bake for 45 minutes, or until the crust is browned and the berries are fully cooked.
– Optional: while waiting on your tart to bake, roll out your dough scraps and use a heart cookies cutter to cut out as many hearts as you can to be used as decoration. Place on a lined baking sheet and chill for 10 minutes in the freezer. Bake at 350F for 7 minutes, or until the edges of the hearts just begin to brown.
– Once cooled, decorate with cookie hearts, slice, and ENJOY!
A few notes:
– The strawberries I used weren’t the best, so I found 1/4 cup sugar to be enough to balance that out. If you have ripe berries that are already quite sweet, consider lessoning the amount of sugar to 2 – 3 Tablespoons.