I had extra pie dough crust from making the Lemon Meringue Pie, so I went ahead and tried my hand at a rustic tart. I had never made one before, so I sort of had to improvise. I ended up taking it as a hostess gift, I sure hope it ends up tasting alright!Rustic Strawberry Tart
pastry dough (see Pie posts for recipe)
4 cups strawberries, sliced
1/3 cup + 1 teaspoon sugar
2 teaspoons fresh lemon juice
2 teaspoons corn startch
1 tablespoon milk
Preheat oven to 350 degrees. Toss sliced strawberries with 1/3 cup sugar, lemon juice and corn startch. Roll out pastry dough into a 9" circle. Lay pastry dough on a baking sheet lined with a Silpat. Mound the strawberry mixture on the center of the dough, leaving a 2" border. Wrap the border around the strawberry mixture. Brush the border with the milk and sprinkle with the teaspoon of sugar. Bake for 45 minutes.
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2 comments:
Oh it was delish!!! Thanks so much! I meant to email you about it today but got busy at work. Jason LOVED it!
Sounds like it was a success! It looks beautiful. I always love making a building block for one recipe (pie crust) and being able to create a whole new and different dish out of the leftovers.
Anyway, I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.
Best,
Casey
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