Strawberry Tart

A simple tart that is prefect for when strawberries are at the peak of the season. The strawberries cook and form their own sauce as they release their juices. You can also serve this with fresh strawberries and whipped cream on top. Makes 6 to 8 slices.


1 1/2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
6 tablespoons butter, softened
3/4 cup sugar
1 teaspoon cinnamon
2 eggs
2 tablespoons whole milk
2 cups strawberries, stem removed and cut in half


1. Preheat oven to 350F. Butter a tart pan with a removable bottom.
2. In a medium bowl whisk together the flour, salt, and baking powder.
3. In another larger bowl beat together the butter and sugar with an electric mixer in high.
4. Add the cinnamon, eggs, and milk. Mix well.
5. Slowly add in the flour mixture and stir by hand until combined. Try not to overmix.
6. Press the mixture into the bottom of the tart pan.
7. Push the strawberry halves, cut side down, deeply into the dough.
8. Bake 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
9. Let cool before slicing or removing from the pan.

Author: Rachael Daylong

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