I love our Farmer’s Market. We bought a flat of strawberries this week. They are so delicious.
Izzy hand picked a big pile for our tart. She carefully checked each one, turning it around and around, making sure they were the right ones, red and delicious.
We poured our cut strawberries onto the rolled out dough. She folded the edges of the dough over the strawberries. And we popped it in the oven.
This was totally delicious, and so easy a 4 year old could make it (with a little help from mom).
Rustic Strawberry Tart
Tart Crust
- 2 3/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- 1 egg separated
- 1/4 cup granulated sugar
- 4-5 tablespoons ice water
Filling
- Lots of fresh strawberries, sliced
Preeat oven to 400F.
Put flour, butter, egg yolk and sugar into the food processor and pulse until the mixture turns into little balls, like course meal. Slowly add the cold water until the mixture forms one big ball. (Watch the amount of water you put in, too much and the dough gets too wet). Remove ball, wrap in plastic and place in the refrigerator for at least 30 minutes.
If you don’t have a food processor, you can do this by hand too! Make a mound of flour on a work surface, then make a well in the center of the mound and put the butter, egg yolk, sugar, and 3 tablespoons of the cold water into it. Mix the ingredients in the well with your fingertips, then begin incorporating the flour in until the mixture has the consistency of coarse meal. Add 1 tablespoon water and continue to blend, adding water 1/2 tablespoon at a time as needed to form a workable dough, gathering it into a ball. Add a little flour to the work surface and knead the dough two or three times with the heels of your hands. Take care not to over knead. Cover dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Remove the chilled dough and place on a floured work surface. Roll out to desired thickness and size. Brush egg white over entire dough surface. Pour cut strawberries onto the center of the dough. Fold edges up over strawberry hill. Brush egg whites over the dough edges. *Optional, sprinkle entire tart with sugar (we did not and it was just fine!)
Place tart on flat sheet. I lined mine with parchment paper. Cook for 30 mins until crust is a golden color. Let cool for about 15 minutes before cutting.
We used just plain fruit for the filling, nothing else, and it was perfect for us, not too sweet. We’ll be making these tarts with the fruit we get each week from our Farmer’s Market, and it’s something Izzy can do a lot of by herself, pick the fruit, pour the ingredients, pulse the food processor, roll the dough, brush the egg whites, fold over the dough, and of course, eat it.
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