December 7, 2019

Rustic Strawberry Tart

Rustic Strawberry Tart

Janine Pineo Photo | Rustic Strawberry Tart

Sunday morning I got up and went to Corinth to Tate’s Strawberry Farm to pick berries. I got six quarts and wondered what I wanted to do with them. I like pie, but a pie is so large. And then I thought, “Tart.”

Slice the berries

Janine Pineo Photo | Slice the berries

I found a few recipes online, of course, and adapted this one between several. Everyone had different ideas about the sugar and cornstarch. And I don’t usually measure berries by the cupful, but by the quart.

So here you go. Mine overran with juices after 20 minutes. I just poured them off (thank goodness for foil) and stuck the tart back in to brown just a bit more since it still looked a bit pale at only 20 minutes.

Kept it in for 5 more minutes, poured off some more juice, debated whether to plate it up fancy and decided, nope. It’s rustic, for heaven’s sake.

I did, however, spoon a bit of the juice back over the top of the berries because they looked dry.

If I had it to do over again (and I may since there are five more quarts), I might try baking it at 425 degrees. And I would double-check my pleating of the crust to see if I could spot any holes. I’d rather the juice stay in the tart.

Mound the berries in the center of the crust

Janine Pineo Photo | Mound the berries in the center of the crust

As for that leftover juice? I think it will be nice in some plain yogurt.

Rustic Strawberry Tart

1 pre-packaged pie crust
1 quart strawberries
1/3 cup sugar
2 tsp. cornstarch
Juice of 1/2 lemon
Coarse-grained sugar, such as turbinado (if you have it; otherwise granulated is fine)

Preheat oven to 400 degrees.

Rinse, hull and slice the strawberries. Place in a bowl.

Pleat the edges and sprinkle with sugar

Janine Pineo Photo | Pleat the edges and sprinkle with sugar

Juice the lemon onto the strawberries. Mix. Set aside.

In a small bowl, mix the 1/3 cup sugar and 2 tsp. cornstarch together. Mix thoroughly.

Sprinkle the sugar mixture across the top of the berries and combine gently. Set aside.

Dust a bit of flour on the counter and roll out the pie crust. Roll it out a bit thinner, then fold it up and place it on a foil- or parchment-lined cookie sheet.

Mound the strawberries into the center of the unfolded pie crust. Gently even out the mound, leaving at least 1 1/2 inches of bare pie crust around the edge.

Now finish the edge by bringing it up over the strawberries and working your way around the circle. Pleats are probably the easiest and are what’s pictured.

Brush a bit of water on the edges (pastry brush or damp fingers) and sprinkle with the turbinado sugar.

Bake for at least 20  minutes or until the crust is a golden brown.

Let cool before serving. Top with whipped cream or ice cream, if desired.

– Janine Pineo

Bake until crust turns golden brown

Janine Pineo Photo | Bake until crust turns golden brown