Monday, June 20, 2011

New for dessert at the Applesauce Inn B&B~Rustic Strawberry Tart



Rustic Strawberry Tart
Adapted from Cooking Light
1 cup all-purpose flour (about 4 1/2 ounces)
1/8 teaspoon salt
4 tablespoons chilled butter, cut into small pieces, divided
3 1/2 tablespoons ice water
2 cups sliced strawberries
1/4 cup sugar
2 teaspoons lemon juice
1/2 teaspoons corn starch
pinch salt
1 egg white, lightly beaten
1 tablespoons raw sugar
To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and 1/8 teaspoon salt in a medium bowl; cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 3 1/2 tablespoons ice water; stir just until moist. Turn dough out onto a heavily floured surface; knead lightly 5 times. Divide dough into 2 equal portions. Place each dough portion between 2 sheets of plastic wrap; roll each dough portion, still covered, into an 8-inch circle. Chill 20 to 30 minutes (until the plastic wrap peels easily away from the dough).
Meanwhile, in a medium bowl, combine the berries, sugar, lemon juice, corn starch and salt. Stir to combine.
Preheat oven to 350°. Uncover dough; place dough circles on a baking sheet lined with parchment paper. Arrange half of the strawberries in a pinwheel pattern in one of the dough circles, starting in the middle and forming concentric circles of strawberries, leaving a 2-inch border. Repeat with the second dough circle and remaining berries.
Fold up the edges of the dough circles over the berries, crimping to seal. Lightly brush the pastry with the beaten egg white. Sprinkle the two rounds with the raw sugar.
Bake for 45 minutes or until golden brown.

Jamie's Note:  You can use any fruit for this, or even cherry tomatoes with cheeses and basil....anything goes!!

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