Saturday, June 21, 2014

Super Simple Strawberry Tart

simple strawberry tart (yossy arefi) simple strawberry tart (yossy arefi) simple strawberry tart (yossy arefi)

Of all the spring and summer fruit, I find that strawberries need the least amount of adornment; especially this time of year, when the berries at the farmer's market are juicy, ripe, and red all of the way through. I prefer to eat them fresh or sliced up and tossed with just a sprinkle sugar. I think strawberries lose something when cooked so when I want to have them for dessert, I don't bake them into pie or cake, but I love to use them fresh. This tart is a perfect example of a super fresh and super easy strawberry dessert.

This is maybe the easiest tart I've ever made, the only thing that requires effort is making a batch of pie dough and I'm guessing most of you guys have done that before. Heck, you might even have a batch in your freezer, just waiting to be thawed and rolled out. If that's the case, you can make this impressive treat in about 45 minutes. Make sure you assemble the tart right before you want to eat it. No one likes a soggy tart.

Happy Solstice, all!

Super Simple Strawberry Tart
serves 8-10

The combination of buttery crust and sweetened mascarpone would be delicious with just about any fruit you can imagine: blackberries, raspberries, peaches, nectarines or plums would all be totally delicious. I would caution against blueberries, only because they might roll right off of the crust. Assemble the tart right before you serve it, to prevent sogginess.

one recipe of your favorite single crust pie dough (all purpose version, rye version)
1 egg for egg wash
1 pound strawberries
8 ounces mascarpone
3 tablespoons sugar
small handful organic rose petals (optional)

Preheat oven to 400ºF

Roll out the pie crust to an oval, 1/8-inch to 1/4-inch thick. Trim any rough edges and move the dough to a parchment lined baking sheet. Dock the crust with a fork to prevent the dough from puffing up too much and brush the dough with a beaten egg. Bake the dough until it is deep, deep golden brown, 25-30 minutes. Cool the pastry completely.

While the pastry is cooling, combine the mascarpone and 2 tablespoons of sugar. Spread the mascarpone over the cooled pastry, top with sliced strawberries arranged in a decorative pattern. If you are using the rose petals, gently tuck them between the strawberries. Sprinkle the tart with the remaining tablespoon of sugar, slice and serve immediately.

  simple strawberry tart (yossy arefi) simple strawberry tart (yossy arefi) strawberry almond cake (yossy arefi)-5

8 comments:

  1. That looks great! I love using fresh strawberries in baking during the season, will have to keep this lovely preparation in mind! :)

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  2. What a super easy and delicious sounding recipe! I agree with you that strawberries are best eaten fresh. This is a clever way of making a strawberry pie without having to bake the strawberries. Wishing you a lovely June week!

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  3. This looks incredible. I'm definitely going to stash this away for something to cook over the summer. Your page is so colorful! Lovely!

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  4. Wow, this looks incredibly delicious and fresh! I love the shape and textures of the tart. And i love that the strawberries are raw, so that they still have their antioxidant powers. Thank you for sharing!

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  5. Your photography is beautiful! I recently found your blog via your guest post at the vanilla bean blog. What really caught my eye was the name of your blog. It's Such A cute and welcoming name if you can say so...?

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  6. Gorgeous!mi love picking strawberries, it's a great family moment for me, and even better when I get to eat them! Hehe

    Lovely blog you have, maybe you could check out mine? It's new :)

    Lauren
    Littlebigmunchies.blogspot.com

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