This was the beautiful and delicious dessert my friend Kelzee made for the dinner party. And she brought a lilac to add more color. Lilacs are my favorite!!
Needless to say, we ate all of the tarts. The recipe makes two. She also made whipped cream, which was the perfect compliment to it.
My friend Kelzee made this using a recipe from The Kitchen Sink.
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 4 tablespoons chilled butter, cut into small pieces, divided
- 3 1/2 tablespoons ice water
- 2 cups sliced strawberries
- 1/4 cup sugar
- 2 teaspoons lemon juice
- 1/2 teaspoons corn starch
- pinch salt
- 1 egg white, lightly beaten
1. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and 1/8 teaspoon salt in a medium bowl; cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 3 1/2 tablespoons ice water; stir just until moist. Turn dough out onto a heavily floured surface; knead lightly 5 times. Divide dough into 2 equal portions. Place each dough portion between 2 sheets of plastic wrap; roll each dough portion, still covered, into an 8-inch circle. Chill 20 to 30 minutes.
2. Meanwhile, in a medium bowl, combine the berries, sugar, lemon juice, corn starch and salt. Stir to combine.
3. Preheat oven to 350 degrees F. Uncover dough; place dough circles on a baking sheet lined with parchment paper. Arrange half of the strawberries in a pinwheel pattern in one of the dough circles, starting in the middle and forming concentric circles of strawberries, leaving a 2-inch border. Repeat with the second dough circle and remaining berries.
4. Fold up the edges of the dough circles over the berries, crimping to seal. Lightly brush the pastry with the beaten egg white. Sprinkle the two rounds with sugar.
5. Bake for 45 minutes or until golden brown.