Strawberry Tart Recipe

Strawberry Tart Recipe

Ingredients

Tart Crust/Pate Brisee

2 3/4 cups all-purpose flour

1 1/2 teaspoons coarse salt

1 tablespoon granulated sugar

2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into 1/2 inch pieces

7 to 10 tablespoons ice water

Filling 

 8 cups of strawberries, hulled and sliced 1/4 inch thick

 1cup granulated sugar

1/3 cup cornstarch

all-purpose flour, for dusting

1 egg

 1 tablespoon of water

fine sanding sugar, for sprinkling

Method

1) Mix flour, sugar and salt. Add the butter until coarse crumbs form. While mixing, add ice water just until the dough holds together and is not wet and sticky. Divide into two portions and shape each into a disk. Wrap in a plastic wrap, refrigerate overnight or put in the freezer at least 30 minutes or 1 hour or until it is slightly hardens.

2) Combine strawberries and sugar, let it stand for 1 hour. Drain, discarding liquid. Add cornstarch to berries and stir. Preheat oven to 232 'C/450 'F. On a lightly floured work surface, roll out half the dough into a 28 cm/ 11 inch square or using a plastic wrap over the work surface and the dough if you don't want to use the other method or you don't want to waste too much flour. Fit into a 23 cm/9 inch square tart pan with a removable bottom, pressing the dough gently into sides. Prick the bottom with a fork. Spread strawberry mixture over dough.

3) On a lightly floured work surface, roll out into a  28 cm/ 11 inch square. Cut out shapes as desired. If dough becomes too soft to work with, refrigerate until firm. Carefully place over dough over filling and trim any over hanging dough. Press edges to seal. Whisk together egg and water, and bruch egg wash over top crust. Sprinkle with sanding sugar.

4) Bake tart for 25 minutes. Reduce oven temperature 204 'C/ 400 ' F. Bake until the filling is bubbling, 30 to 35 minutes. If crust browns too quickly, cover with parchment paper and then foil. Let it cool completely before taking the tart tin off.