For those of you who saw me on the San Diego CW6 this morning demonstrating this super simple-yet gorgeous Fresh Strawberry Tart here is the recipe.
This makes a great summer dessert because it’s light and refreshing and a snap to make.
I like to drizzle a little balsamic reduction over the top after I’ve plated it because it adds a great layer of flavor or for the kids a little dollop of vanilla ice-cream is good, but seriously, this needs nothing additional… and is fantastic as-is.
FRESH STRAWBERRY TART
1 1/3 Cup Rye Flour
1 1/3 Cup A/P Flour
1 tsp Salt
9 oz Cold Butter –cubed
5 oz Ice Water +1 TBS Apple Cider Vinegar
Pulse all ingredients except water in the bowl of a food processor just until butter is coarsely chopped and combined.
Add 4 TBS water mixture and pulse a few more times. Add additional water 1 tablespoon at a time until moist enough to form a dough when squeezed between your fingers. Do not add any unnecessary water, it will make your shell tough.
Dump dough out on board on a piece of plastic wrap and form a disc. Wrap tightly and place in fridge for at least one hour before using.
Roll out crust to desired shape, I like a rectangle, about ¼ inch thick, trim edges so to make nice and sharp lines. With a fork, poke holes in shell to keep air pockets from forming. Lightly brush with egg wash and sprinkle with sanding sugar. Bake in a 375-degree oven for 15- 20 (rotating half way through) minutes until golden brown. Allow to cool completely.
1 Cup Marscapone Cheese
3 TBS Granulated sugar + 1 tsp Vanilla
Combine these with a whisk by hand or in a standing mixer until fluffy.
Spread cheese mixture to edges of tart crust leaving ½ inch at edges.
Top with layer of good-quality homemade strawberry jam.
Thinly slice the strawberries and arrange in a decorative fashion over the top of the jam layer.