Originally published on September 26, 2015
The girls and I had so much fun making pizza one night that it wasn’t long before they were back in the kitchen, aprons on and ready to help. Actually this strawberry tart supposed to be made the same night as the pizza but we had too much fun and ran out of time.
It was worth the wait, sweet but not too sweet, and a nice light dessert that finished off our meal once we actually got around to making it. The thing I love the most about this kids’ cookbook we’ve been using is that everything is so simple. Who would’ve thought that just brushing a little bit of strawberry jam onto the inside of pie crust could turn it into something so magnificent?
- 1 1/2 cups all-purpose flour
- 1 pound strawberries
- 6 tablespoons butter
- 6 tablespoons sugar
- 3 egg yolks, beaten
- 6 ounces strawberry jelly
- A pinch of salt
Directions:
1.) Sift the flour into a bowl and rub it in with the butter, sugar and salt, to make a crumbly mixture.
2.) Add the egg yolks and mix them in well with a knife. Squeeze the mixture with your hands, to make a smooth ball of dough. The dough should be soft but not sticky. To make it easier to roll, and to give the butter a chance to firm up again, put it in the refrigerator for 30 minutes.
3.) Preheat the oven to 400 degrees Fahrenheit.
4.) Roll out the dough until it is fairly thin. Cut out one large circle, about 9″ in diameter, if making one large tart. If making individual strawberry tarts, cut out small circles with a round cutter. Once dough has been cut, press into a large tart pan or individual tins.
5.) Prick the pastry cases with a fork, then line them with parchment paper. Lay dried beans or pie weights on top of the paper, to keep the pastry from puffing up.
6.) Bake the pastry for 15 minutes, then take out the paper and beans. Bake the cases for five more minutes, until they are light brown, then cool them on a wire rack.
7.) Wash the strawberries, cut them in half, and remove their stalks.
8.) Melt the strawberry jelly in a small pan over low heat, to make a glaze. (To loosen the glaze a bit, I had to add a bit of water while melting.) Remove from heat.
9.) When the pastry is cool, brush the insides with a thick coat of strawberry glaze. Arrange the strawberries in the pastry shell and brush them with more strawberry glaze. Allow to cool completely so the glaze can set.
10.) Serve and enjoy!