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Strawberry Tart


Strawberry Tart with Puff Pastry

You can use any berries to make this easy rustic tart. The key to keeping it light and fresh is the lemon zest.


Ingredients:


1 16 oz container of Strawberries

½ cup Sugar

2 tsp Cornstarch

1 Tbsp Lemon Zest

1 tsp Vanilla

Pinch salt

1 sheet Puff Pastry

1 Egg beaten with 1 tsp water for egg wash

1 Tbsp Sugar for dusting crust


Method:


Thaw the frozen puff pastry in the refrigerator or on the counter.


Hull and slice the strawberries. Put into a bowl


Preheat the oven to 350℉


Place the thawed puff pastry on parchment paper. Roll out until slightly larger. Transfer the pastry on parchment to a baking sheet.


Combine the sugar, cornstarch, lemon zest, vanilla, and salt in the bowl with the strawberries.

Strawberry Tart filling - strawberries, sugar, cornstarch, lemon zest

Spoon the filling into the center of the puff pastry. Fold the edges up over the filling. They can go up pretty high. Brush the edges with egg wash and sprinkle with sugar.


Strawberry Tart before baking

Bake for 30-40 minutes or until golden brown and the center is bubbling.


Remove from the oven and let cool 10 minutes before serving as is or with vanilla ice cream or whipped cream.


Notes:


You can even use frozen berries for this recipe. I like mixed berries. Just make sure the strawberries aren’t too big. Mix together frozen and add an additional teaspoon of cornstarch because the berries have a lot of juice.


You can also use pastry crust either homemade or store-bought for this recipe. It is even quicker because most pastry crusts aren’t frozen so you can roll it out right away.



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1 Comment


Jen Vondenbrink
Jen Vondenbrink
Aug 27, 2023

Perfect any time of year with any type of fruit

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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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