Recipe: Woman's Day
Image: Culinary Covers
Rustic Strawberry Tart
Ingredients:
Pastry Dough-
1 stick (1⁄2 cup) unsalted butter, cut into pieces
1 1⁄4 cups all-purpose flour
1 Tbsp confectioners’ sugar
1⁄4 tsp salt
3 to 4 Tbsp ice water
Filling:
1 1⁄2 lb strawberries, hulled
1⁄4 cup plus 2 Tbsp granulated sugar
1 1⁄2 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
Glaze:
2 Tbsp red currant jelly plus 1 tsp water, whisked smooth
Instructions:
1. 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.
2. 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.
3. 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.
4. 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.
Serves 8
Nutritional Information: calories 275, protein 3g, carbohydrates 36g, fiber 2g, fat 14g (8g sat fat), cholesterol 60mg, sodium 84mg
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