rhymes with stunning strawberry tart
This was a bittersweet tart. Technically it was all sweet (though not too sweet). What made it bittersweet was that it was the last thing I ate with my good friend L (yes, her last name rhymes with stunning) before she got in her car the next day and drove west to Seattle. It’s actually pretty awesome that she’s moving to Seattle. She’s off to do great things involving breakfast tacos (if you’re in Seattle, keep an eye out for a morning taco truck run by two amazing ladies…I’ll keep you posted) But, honestly, I’m selfishly sad. Oh, L, I miss you so!
We had a really nice night, though, before she left. We made risotto (see the previous post) with grilled salmon that G cooked with a balsamic reduction. I have made this tart a bunch before, especially in the winter with apples coated in bourbon, but I’d never made it with strawberries. I was worried that they would be too juicy for the rustic tart shell, but actually they were great and I think I could have thinned the tart out a little more so that the hole was bigger.
This is a really easy dessert to make–the crust takes about 15-20 minutes from scratch. And you can fill it with almost anything. I mixed the strawberries in a little sugar and lemon zest before making the tart. It goes great with homemade bourbon whipped cream. Really, what doesn’t. Again like most recipes I’ve been making lately, the only annoying thing about it is cutting the butter into little bits into the flour, but once that’s done it’s a piece of cake. Or rather, tart.
adapted from Mark Bittman’s “How to Cook Everything”
1 1/8 cups flour, and extra for dusting
1/2 teaspoon salt
2 tablespoons sugar, plus extra to add to the strawberries to taste
8 tablespoons of cold butter
3 tablespoons of cold water
1 egg yolk
1-2 cups cut strawberries
lemon zest to taste, I think I used about half a lemon
1 tablespoon melted butter
First, to make the tart crust. Mix the flour, salt, and sugar in a mixing bowl. Add the water and the egg yolk and mix so that it comes together and you can shape the dough into a ball with your hands. Wrap it in plastic wrap and stick it in the fridge for 30 minutes or the freezer for 10 minutes.
While this is happening you can mix the strawberries with sugar and lemon zest. Let this sit while you turn back to the tart dough once it’s been in the freezer/fridge long enough.
Preheat the oven to 425 degrees. Lightly flour a cutting board or work surface. Roll out the dough with a rolling pin so that it’s about 9 or so inches in diameter. This doesn’t have to be perfect. It’s a rustic tart, so in some ways the more uneven the better! Put the rolled out dough on a baking sheet, then add the strawberries to the middle, leaving about 1 1/2 inches free on the edges. Fold the edges inward, pinching them together. Brush the melted butter onto the dough on the edge of the tart (the part you’ve folded over toward the middle). Bake for about 20-30 minutes until the inside is bubbly and the crust is turning golden brown. I think mine took more like 30 minutes, but you’ll want to check it after 20.