For the crust
1 cup all-purpose flour plus extra for flouring work surfaces
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 stick 1/2 cup- unsalted butter, very cold and cubed
3-4 tablespoons ice water
1 beaten egg - optional, for egg wash
For the filling:
1/2 vanilla bean
2 tablespoons unsalted butter, room temperature
1 quart fresh strawberries, washed, hulled, and sliced
1-2 tablespoons granulated sugar, taste the strawberries to see how sweet they are and
use just enough sugar to sweeten slightly
pinch of kosher salt
pinch of black pepper
2 tablespoons fresh lime juice or lemon juice if you prefer
1 tablespoon all-purpose flour, you may need a bit more for extremely juicy berries
For the pastry:
Use a food processor. If you don't have one, you can cut the butter into the flour by
using a pastry blender or two butter knives as I did when I used to cook with my mom as
Lay down a large sheet of plastic wrap on the counter. Sprinkle 1/2 teaspoon of the flour
over the surface.
Add the flour, sugar, and salt to the bowl of the food processor. Turn it on run for a
moment to incorporate. Begin to add the butter, 2-3 cubes at a time and pulse 10 times
before adding the next. Once the butter has been incorporated, turn the food processor
to "on" and add the ice water quickly, but add it one tablespoon at a time. As soon as
the dough comes together in a ball, turn it off immediately.
Turn the dough out onto the prepared plastic wrap. Working quickly, shape it into a disc
and cover with the plastic. Move it to the refrigerator to chill for at least 1 hour before
For the filling:
Scrape the vanilla bean and add the seeds to the softened butter. Set aside.
Place the strawberries, sugar, salt, pepper, and lime juice in a glass bowl and mix
together well. Sprinkle the flour over the top of the berries. Allow to sit for 10 minutes.
Preheat your oven to 420 degrees F. Place the rack in the center of the oven.
Line a heavy sheet pan or baking sheet with parchment paper. Sit out a wire cooling rack.
Remove the pie crust from the refrigerator. Dust flour lightly over the work surface and
also flour a rolling pin. Cut the pastry disc into 4 equal pieces. Working quickly, roll each
into a ball and then press it down so you may roll each into a circle shape approximately
6" in diameter. Place each on the baking sheet.
Place a fine mesh sieve or strainer over a bowl. Pour the strawberries into the strainer
to remove any excess juice. Add a heaping 1/4 cup of the strawberries to the center of
each tart. Fold the crust over the berries, leaving the center open.
Using a pastry brush, brush the crust with the egg wash. I also sprinkle a bit of
granulated sugar on the crust. Add a pinch of the vanilla butter to the top of each tart.
Place the assembled tarts into the freezer for 5-10 minutes to chill before baking so the
tarts do not spread.
Bake for 12 minutes. Turn the tarts and bake for 4 more minutes or until golden brown
and bubbly. Remove the pan to a wire rack and allow to cool for at least 15 minutes
Copyright 2017 WBRC. All rights reserved.