Posted by: shopannies | June 9, 2010

Rustic Strawberry Tart


Rustic Strawberry Tart 


  • 11⁄2 lb strawberries, hulled
  • 1⁄4 cup plus 2 Tbsp granulated sugar
  • 11⁄2 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


     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.  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.
     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.  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
    Source : Womans Day



  1. This tart looks really pretty and delicious. I love the recipe. I can’t wait to try it.

  2. Gosh I’m drooling over this tart~ those berries are beautiful!

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