Strawberry Tart Recipe

Pastry Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until you have very coarse crumbs (about 10 seconds). Add about 3 tablespoons of water and process until the dough holds together when pinched. Add more water if needed.

Turn the dough onto your work surface and gather it into a ball. Cover with plastic wrap, and refrigerate for about one hour or until firm.

While the pastry is chilling, line a baking sheet with parchment paper. Once the pastry has chilled sufficiently, remove from the refrigerator and, on a lightly floured surface, roll the pastry into a 13 inch (33 cm) round. Transfer the pastry to your baking sheet and cover with plastic wrap. Place in the refrigerator to chill while you make the filling and preheat your oven.

Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven.

Strawberry Filling: In a large bowl, combine the berries, 1 tablespoon (15 grams) granulated white sugar, cornstarch, and lemon juice. Remove the pastry from the refrigerator and sprinkle the pastry with the remaining 1 tablespoon (15 grams) white sugar, leaving a 2 inch (5 cm) border. Evenly arrange the strawberries on the pastry, leaving a two inch (5 cm) wide border. Gently fold the edges of the pastry up and over the berries, pleating as necessary. Make sure to seal any cracks in the pastry.

Egg Wash: In a small bowl whisk the egg yolk with the cream. With a pastry brush, brush the edges of the pastry with the egg wash and sprinkle the pastry with a little sugar, if desired.

Bake for approximately 30 - 35 minutes or until the crust is golden brown and the juices are starting to bubble. Remove from oven and place on a wire rack to cool before serving (about one hour). Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.

Makes about 6 servings.