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Strawberry Tart with a No Roll Crust
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Strawberry Tart with No Roll Crust

Course Dessert
Cuisine American, Canadian
Servings 8
Author Sarah Mir

Ingredients

Pie Crust

  • 9 tbsp butter (room temp)
  • ½ cup sugar
  • 1 egg
  • 1 egg yolk
  • ¼ tsp almond extract
  • ½ tsp lemon extract (can use vanilla in place of these)
  • 1 ½ cup flour
  • ½ cup cornmeal
  • ½ tsp salt
  • 2 tsp baking powder
  • coarse sugar for sprinkling (optional)

Strawberry Filling

  • ¾ cup strawberries (use your softer ones here)
  • ½ cup + 1 tbsp water
  • ½ cup + 1 tbsp sugar
  • 2 tbsp + 1 tsp cornstarch
  • 2 tsp lemon juice
  • zest of one lemon
  • ¼ tsp salt
  • 2 ½ -3 cups sliced strawberries

Instructions

Pie Crust

  • Whisk the flour, cornmeal, salt and baking powder in a bowl and set aside
  • Cream the butter and sugar
  • Add egg, egg yolk and extracts, mix to combine
  • Gradually add the dry ingredients to the wet just until the mixture comes together 
  • Shape ⅔ of the dough into a disc, wrap in plastic wrap 
  • Shape the remaining dough into a log, wrap in plastic wrap
  • Refrigerate for 3-4 hours or overnight
  • Preheat the oven to 375 degrees F
  • Remove the dough disc from the fridge, let it sit for 15 minutes then use the heel of your palm to flatten it and spread into a unbuttered tart pan, you can also break pieces and press down if that is easier
  • Once the dough is evenly spread then add the filling
  • Remove the dough log from the fridge, slice into slim rounds and arrange over the filling.
  • Sprinkle with coarse sugar and bake until the pastry is golden brown, i.e. for 20-25 minutes. 

Strawberry Pie Filling

  • Mash the ¾ cup strawberries, add into a small saucepan, bring to a boil and simmer for 3 minutes
  • Strain into a measuring cup and discard the pulp. Add just enough water to bring the liquid to ¾ cup
  • Now add the sugar, cornstarch, lemon juice, zest and salt into the saucepan along with the strained juice, bring to a  boil, stirring constantly
  • Cook till the mixture is thick and clear looking, 3 to 5 minutes
  • Remove from the heat, cool a little then add sliced strawberries, let mix cool to room temperature before adding to the crust