The strawberries were literally bursting which provided my tarts with an overflow of juicy strawberry liquid. I feared this would be problematic..... I was wrong.... they were so delicious I had trouble keeping my hands off them until dessert!
Really Easy to make - especially with instant pie crust! Yes, that's right. Betty Crocker Baby. You can always sub out the strawberries for any seasonal fruit... like Blueberries! Chow!
Rustic Strawberry Tart
Serves 4-8
Ingredients
1 box of Pillsbury or Betty Crocker Pie Crust Mix (just add water kind! not the kind in the refrigerator section)
4 cups sliced strawberries
1/4 cup sugar
2 teaspoons lemon juice
1/2 teaspoons corn starch
pinch salt
1 egg white, lightly beaten
1-2 tablespoons raw sugar
Directions
· Turn dough out onto a heavily floured surface, knead lightly. Divide dough into 2 equal portions; roll each dough portion into an approximate 8-inch circle. Cover and chill for about 10 minutes.
· Meanwhile, in a medium bowl, combine the strawberries, sugar, lemon juice, corn starch and salt. Stir to combine.
· Preheat oven to 350°. Uncover dough; place 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, starting in the middle and forming concentric circles of strawberries, leaving a 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 for 45 minutes or until golden brown.
That Simple! Allow the tart to cool before serving.
