Saturday, May 5, 2012

Strawberry Tart

Yesterday was just the day I needed.  I wasn't called into work.  My afternoon class was cancelled.  And I didn't volunteer at the hospital because I still have a cough.  It was beautiful.  I was finally able to go buy a fuchsia to plant and run some errands.  I took a blissful two hour nap.  Finally, in the evening I watched War Horse and baked a rustic strawberry tart.

Rustic Strawberry Tart

1 frozen puff pastry sheet (or pie crust), thawed*
1 pound organic strawberries, destemmed and quartered
1/4 cup sugar
2 teaspoons cornstarch
Juice from half a lemon
water for brushing
Turbinado sugar for sprinkling (or more regular sugar)
*I learned it is very important to remember to thaw the dough

1) Preheat oven to 400 degrees.  Line a baking sheet with parchment.

2) Wash, destem, and quarter the strawberries.  Add them to a large bowl with the sugar, cornstarch, and lemon juice.  Stir and set aside to marinate.

3) Roll out the pastry sheet on a lightly floured surface until about 1/8 inch thick.  Transfer to baking sheet.  Spoon strawberry mixture into center of the dough, leaving about an inch and a half at the border.  Fold up the sides of the dough.  Lightly brush the sides with water and sprinkle with sugar.

4) Bake for 30-35 minutes until crust is golden and strawberries are bubbling.  Let cool 5 to 10 minutes.


Beautiful and delicious. I wish everyday could be like yesterday.

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