The perfect tart recipe for those of us intimidated by making a pie crust! Make your own strawberry filling or simply use your favorite jam!
Is this a "regular" tart crust?
Short answer: no. This tart crust, adapted from David Lebovitz, does not have the crisp snap of a traditional pie crust. Instead it is dense and almost cake like in it's texture which helps it meld beautifully with the jam. It is delicious the day you make it, but infinitely better a day later.
Substitute for Strawberry Filling
Jam.
Any Kind.
I live in Canada and strawberries are in season for a short amount of time so more often than not I simply take about 1.5 cup of my favorite jam and use it here instead to delightful effect. My only note of caution is to avoid overly sweet jams since the crust is sweet as well.
Made it? Share it!!! You can find me right here (comment and rate below!) or on Instagram @flourandspiceblog
Strawberry Tart with No Roll Crust
Ingredients
Pie Crust
- 9 tbsp butter (room temp)
- ½ cup sugar
- 1 egg
- 1 egg yolk
- ¼ tsp almond extract
- ½ tsp lemon extract (can use vanilla in place of these)
- 1 ½ cup flour
- ½ cup cornmeal
- ½ tsp salt
- 2 tsp baking powder
- coarse sugar for sprinkling (optional)
Strawberry Filling
- ¾ cup strawberries (use your softer ones here)
- ½ cup + 1 tbsp water
- ½ cup + 1 tbsp sugar
- 2 tbsp + 1 tsp cornstarch
- 2 tsp lemon juice
- zest of one lemon
- ¼ tsp salt
- 2 ½ -3 cups sliced strawberries
Instructions
Pie Crust
- Whisk the flour, cornmeal, salt and baking powder in a bowl and set aside
- Cream the butter and sugar
- Add egg, egg yolk and extracts, mix to combine
- Gradually add the dry ingredients to the wet just until the mixture comes together
- Shape ⅔ of the dough into a disc, wrap in plastic wrap
- Shape the remaining dough into a log, wrap in plastic wrap
- Refrigerate for 3-4 hours or overnight
- Preheat the oven to 375 degrees F
- Remove the dough disc from the fridge, let it sit for 15 minutes then use the heel of your palm to flatten it and spread into a unbuttered tart pan, you can also break pieces and press down if that is easier
- Once the dough is evenly spread then add the filling
- Remove the dough log from the fridge, slice into slim rounds and arrange over the filling.
- Sprinkle with coarse sugar and bake until the pastry is golden brown, i.e. for 20-25 minutes.
Strawberry Pie Filling
- Mash the ¾ cup strawberries, add into a small saucepan, bring to a boil and simmer for 3 minutes
- Strain into a measuring cup and discard the pulp. Add just enough water to bring the liquid to ¾ cup
- Now add the sugar, cornstarch, lemon juice, zest and salt into the saucepan along with the strained juice, bring to a boil, stirring constantly
- Cook till the mixture is thick and clear looking, 3 to 5 minutes
- Remove from the heat, cool a little then add sliced strawberries, let mix cool to room temperature before adding to the crust
You know you want to make this (I always do! lol) PIN this beauty below!
Andrew's Scenic Acres..I've heard of that...Isn't it somewhere in Toronto??? I am in Markham. We went to Organics Farms a couple of weeks ago for strawberry picking. Strawberries were very juicy but not sweet...just finished using up our 7 litre basket this week!
Strawberry tart looks great..will have to keep it on hand for next year's strawberry picking!
Hey Asiya! It is - it's in Milton and since I am in Oakville the distance isn't so bad. Raspberry picking is coming up - any ideas on what to do with those? My daughter isn't a fan of eating them raw
Gorgeous post!
Thanks so much!
This looks amazing! I love what you've done with the crust 😉
why thank you hehe
Congratulations!You have been nominated for two awards 🙂 http://wp.me/p3xMVq-2f
The strawberry tart looks so beautiful to eyes and I am sure it would be yummy for the tummy too 🙂 Love the post , you have described each step in the best easy way ! I would love making it 🙂 Love your blog it is great ! xx
Thanks so much - you are too kind!
A great looking blog and such super recipes. Are these your own photos? You've got talent for sure. I have got to find time for the Murgh Chholay - always looking for something else to do with chick peas other than hummus, LOL.
Thanks for stopping by and for all your kind words! As far as the hummus recipe goes - PASS IT ON! I have made several attempts at hummus and there are no kind words to describe the end results!
LOL - I replied to your comment on my latest post with a very loose recipe for hummus - that's how I do it and I haven't had any complaints so far! Hope you get the chance to check it out, Sarah. All the best.