My favorite thing about summer is the abundance of fresh produce. A trip to our local farmers market this past weekend inspired me to revisit this old recipe I made for Rue Magazine a couple years ago. It's a super easy dessert to make with kids and they'll definitely enjoy the fruits of their labor. I used strawberries this time but you can sub in any fruit of your choosing.
FOR THE PASTRY
1 1/2 cups plain flour
1/4 cup sugar
1/2 cup + 1 Tbsp cold unsalted butter, cubed
pinch of salt
1 egg yolk
2 Tbsp cold water
FOR THE STRAWBERRY FILLING
2 cups strawberries
3 Tbsp sugar
3 Tbsp flour
1/2 tsp lemon zest
To make the filling, thinly slice the strawberries. Put them in a medium bowl and mix in the flour and sugar and set aside.
To make the dough, put the flour, sugar, butter and salt in a food processor or electric mixer fitted with a paddle attachment. Mix on a low speed until mixture resembles coarse breadcrumbs.
Add the egg yolk and cold water. Continue to mix on low until dough forms. Gather the dough together and form it into a disc. wrap it in plastic wrap and refrigerate for 30-60 minutes.
On a floured surface, roll out the dough to a 1/4 inch thickness. Place the rounds of dough onto the baking trays. Take the dough out of the fridge and divide into 4 portions.Preheat oven to 350 F and line 2 baking trays with parchment paper.
Put 3-4 large tablespoons of strawberry filling in the center of each tart, leaving a 1 inch border around the edges.
Roughly fold in the edges of the dough so it overlaps and covers only some of the strawberry filling.
Bake for 3-35 minutes, until golden. Repeat with remaining dough and berries to make four tarts.
photos by Eva Kolenko