Strawberry Tart

Name: Strawberry Tart
Prep time: 10 min
Total time: 55 min
Yield: 6 - 8 Servings
Ingredients: 1 cup flour; 1 teaspoon baking powder; pinch salt; 1 stick unsalted butter, room temperature, plus more for coating pan; 1 cup sugar, plus 2 Tablespoons; 2 large eggs, room temperature; 1 teaspoon vanilla; 8 ounces fresh strawberries, halved; Juice of half a lemon; 1/2 teaspoon cinnamon

By Leslie Blythe Dessert Baking

May 23, 2016

This Strawberry Tart is SO good, and very light! You could substitute different kinds of fruit. It would be great with fresh peaches.

Prep: 10 mins
Cook: 45 mins
Yields: 6 - 8 Servings

Ingredients

1 cup flour

1 teaspoon baking powder

pinch salt

1 stick unsalted butter, room temperature, plus more for coating pan

1 cup sugar, plus 2 Tablespoons

2 large eggs, room temperature

1 teaspoon vanilla

8 ounces fresh strawberries, halved

Juice of half a lemon

1/2 teaspoon cinnamon

Directions

1Preheat oven to 375 degrees. Butter a 9-in. springform pan. Whisk together flour, baking powder, and salt. Set aside. Cream butter and 1 cup sugar until light and fluffy, about 3 minutes.

2Add eggs one at a time, beating well after each addition. Mix in vanilla. Using a mixer on a low speed, incorporate flour mixture until just combined. Pour batter into prepared pan. Cover with plastic wrap and chill 20 minutes.

3Arrange strawberries in concentric circles on top of dough. Pour lemon juice evenly over strawberries. Combine remaining sugar and cinnamon and sprinkle over strawberries. Bake tart until edges are golden and center is set, 45 minutes. When the tart is cool, run a sharp paring knife around the edge, and then remove the sides of the pan.

Recipe adapted from Gail Simmons’s Talking with my Mouth Full

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