Strawberry Tart

Simple and easy to prepare, a seasonal fruit tart looks and tastes wonderful. Leftover pastry can be made into small jelly tartlets, which are surprisingly popular with young-at-heart adults and children alike.

SERVES: 6–8

INGREDIENTS:

• 1 recipe whole wheat pie crust
• 1 lb. ripe strawberries, halved
• Small fresh mint leaves

FOR THE GLAZE

• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 cup water
• 1/4 cup strawberry preserves
• 1 tbsp. lemon juice

INSTRUCTIONS:

1. Preheat the oven to 400°F and lightly butter a 9-inch tart pan.
2. Roll out the pie crust on a floured surface, then use it to line the tart pan. Chill the crust in the pan for 20 minutes.
3. Line the base of the pie crust with parchment paper and fill it with pie weights or baking beans. This will help prevent the crust from puffing up during baking.
4. Bake the crust in the preheated oven for 12 minutes.
5. Reduce the oven heat to 250°F and bake the crust for an additional 10 minutes.
6. Remove the parchment paper and pie weights/beans, then bake the crust for another 10 minutes to dry it out. Allow the crust to cool.
7. In a saucepan, combine all the glaze ingredients (sugar, cornstarch, water, strawberry preserves, and lemon juice). Stir well.
8. Bring the glaze mixture to a boil and cook, stirring, for 1 minute or until the mixture thickens.
9. Remove the glaze from the heat and let it cool slightly.
10. Spread half of the warm glaze over the cooked crust.
11. Arrange the halved strawberries on top of the glazed crust.
12. Brush the remaining warm glaze over the strawberries.
13. Let the tart cool completely, then refrigerate until cold.
14. Serve the strawberry tart cold, garnished with small fresh mint leaves.

VARIATIONS:

STRWBERRY & CREAM TART 

• Prepare the basic recipe, halving the ingredients for the strawberry preserve glaze. Prepare one portion of nondairy whipped cream. Spread a very thin layer of glaze over the base of the tart to seal, then cover with the cream. Top with the strawberry halves, brush with the remaining warm glaze, and garnish with mint leaves.

BLUEBERRY TART

• Prepare the basic recipe, using 1 pound fresh blueberries in place of the strawberries and blueberry preserve in place of the strawberry preserve.

FRENCH FRUIT TART 

• Prepare the basic recipe, replacing the strawberries with 1 pound mixed fresh strawberries, blueberries, raspberries, and peach slices. Heat 1/2 cup mixed fruit jelly with 2 tablespoons lemon juice until melted. Brush half this mixture over the base of the crust, arrange the fruit in concentric rings, then brush with remaining glaze. Omit the mint leaves.