'Ready For Summer' Strawberry Tart Recipe

I haven't posted a recipe in soooo long!!! What's up with that!??  I've actually been sitting on this recipe since last summer.  But when I launched MC in October, it wasn't really strawberry season. I adapted the recipe from Izy Hossack.  I swapped out the filling and added a burst of gorgonzola.  I hope you all enjoy!  xoxo


I love summer here.  The fruit available to us, when in season, is just so yummy, juicy and sweet.  It almost feels like you're eating pie.  And after a winter of dehydration and feeling blah-heavy on carbs and starches, my body is craaaaaving water and fruit!  


Cue:  Straaaawberries!


In probably just a week or two it will be the peak of the season.  I couldn't be more excited!!!  There's nothing worse than buying a 2 for $5 pack of hard, flavorless strawberries in the dead of winter. They taste like poodley oodley.  I always do it, though, dreaming of summer berries.  Do you do this???  Why do we do this???

The way the berries are loaded on top, it's almost like a dessert bruschetta.  :)

So when it's peak strawburry season in your town, go pickin till you come back with a nice haul.  Then, try this recipe!! It's super fresh, light and delicious.  :)

Summer is just around the corner... Are you ready???  :)  :)  :)


RECIPE FOR READY FOR SUMMER STRAWBERRY TART


CRUST INGREDIENTS:

1 1/3 c. dark rye flour

1 1/3 c. all purpose flour

1 T. + 1 tsp granulated sugar

1 tsp salt

1 c. + 2 T. unsalted butter, very cold, cubed

2 tsp apple cider vinegar

6-10 tbsp ice water

1 egg (for eggwash)


FILLING INGREDIENTS: 8 oz. cream cheese

2 T. Grand Marnier

1/2 c. gorgonzola

1/3 c. powdered sugar

1 1/2 c. heavy cream

1/3 c. apricot jam

2 T. water

2-3 pounds of strawberries


TO MAKE THE CRUST: Put the flours, sugar and salt in a medium bowl. With a pastry cutter, cut the butter into the dry ingredients until the chunks of butter are the size of small peas. Rub the mixture with your fingertips until it has the texture of damp chunky sand.


In a separate cup, pour the apple cider vinegar into 10 tbsp of ice water.


Drizzle a bit of the water mixture over the dry ingredients in the bowl and gently stir together with your hands until the dough starts to come together. Add more water as needed to form into a rough ball. Saran wrap the ball and chill for at least 2 hours or preferably overnight.


When ready to bake, preheat the oven to 400F.


Cut a piece of baking paper to fit the size of your half sheet tray. Place the baking paper onto a work surface and roll the dough out on it into a rough rectangle.


When its about the size of the half sheet tray, gently slide it onto the tray. Dock the dough with a fork and brush with beaten egg.


Bake for 20-25 minutes until dark golden all over. If there are air bubbles, flatten them with a spatula. Let the pastry cool completely.


TO MAKE THE FILLING: Slice the strawberries and toss with Grand Marnier in a bowl. Set aside.


Heat the jam on low with 2 T. of water in a small saucepan. Pour the glaze into the berries.


In a mixing bowl, beat the heavy cream until there are soft peaks. Set aside in different bowl.


In the mixing bowl you just used, beat the cream cheese and powdered sugar until soft.


Fold in the whipped cream.


Once the crust is cooled, frost it with the cream cheese whipped mixture and dot it with the gorgonzola. Cover the tart with the sliced berries. The more the merrier! Cut and serve immediately!


Adapted by Izzy Hossack

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Waynesville/Asheville Area, NC

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