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Rustic Strawberry Tart




Source of Recipe


Woman's Day June 2009






List of Ingredients



• DOUGH
  
• 1 stick butter, cut into pieces
  
• 1 1/4 cups flour
  
• 1 Tbl confectioners' sugar
  
• 1/4 tsp salt
  
• 3-4 Tbl ice water
  
• GLAZE
  
• 2Tbl red currant jelly smoothed with 1 tsp water
  
• FILLING
  
• 1.5 lb strawberries, hulled
  
• 1/4 cup plus 2 tbl granulated sugar
  
• 1.5 Tbl cornstarch
  
• 1 tsp grated lemon zest
  
• 1/8 tsp ground nutmeg
  
• 2 tsp cold butter, cut into pieces
  
• 1 ;arge egg, beaten lightly
  






Instructions



1. PASTRY: Place butter pieces in freezer 20 minutes until semi-frozen. In processor, pulse flour, confectioners' sugar and salt until blended. Add frozen butter, pulse about 15 times until resembles coarse bread crumbs. Sprinkle 3 TBL water over mix nad pulse until dough comes together. Remove from processor with floured hands and gather into a ball, flatten unto a disk and wrap with plastic. Fridge 30 minutes.
   
2. Flour sheet of parchment paper, roll out dough into 12-in round. Slide dough on parchment onto baking sheet; fridge while prepping filling. Heat oven 375.
   
3. FILLING: Halve 1/2 lb strawberries (choose ones similar in size) reserve. Quarter the remaining lengthwise. In med bowl, toss 1/4 cup sugar, cornstarch, zest and nutmeg until blended. Add quartered berries and butter. Remove dough from fridge. Pile berry mix in even mound in center of dough within 2 in of edge. Gently life the unfilled dough edge up and into filling. Brush edge with egg and sprinkle with sugar.
   
4. Bake 40 minutes, until golden. Let cook on rack 15 minutes. Arrange halved berries cut side down on filling. Lightly brush berries with red currant glaze.