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1 Cup All Purpose Flour
1/8 teaspoon salt
4 Tablespoons Chilled Butter,Cubed
3 1/2 Tablespoons Ice Water
2 Cups Fresh Strawberries, Sliced
2 teaspoons Fresh Lemon Juice
1/2 teaspoon corn starch
1 Egg White, lightly beaten
1 Tablespoon Raw Sugar
1 Tablespoon Optional Garnish

To prepare crust, combine 1 Cup Flour and 1/8 teaspoon salt in a food processor; add 3 Tablespoons Chilled cubed Butter, pulse in processor until the flour mixture resembles coarse meal. Add 3 1/2 Tablespoons ice water; stir until moist. Turn dough out onto a heavily floured surface; Knead lightly about 5 times. Divide dough into 2 equal portions. Place dough portions between 2 sheets of plastic wrap; roll each dough portion, still covered, into an 8 inch circle. Chill 20-30 minutes ( until the plastic wrap easily peels 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 degrees. Uncover dough; place divided 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, leaving a 1 1/2 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 45 minutes or until golden brown.

Chef Notes: Dough can be divided into four rounds for individual tarts.

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