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After seeing so many delicious berries at the Farmer’s Market, I have been craving a fruit tart. With the temperatures in the 90’s to 100’s, I wanted a simple, fresh tart, one without a cream filling. I went back through my recipe cards to find the one we used to make when I worked for Cooks Night Out (see my post Ridgely’s Chocolate Chip Cookies for more about my Summer catering job.) Can you believe it, I still had a copy of the recipe?!? I went to work making the tart and added a little chocolate this time around.
Be sure to make the dough in advance..
I made the pate sucree dough in the morning so that it could chill in the refrigerator until I was ready to make it. It is a really easy, simple recipe and took no time to complete. In the afternoon, while the oven pre-heated to 375 degrees, I rolled out the dough on a pastry mat (this is a must-have cooking tool) and flipped the rolled dough over onto a 11 inch tart pan (the recipe calls for a 8 inch springform pan, but I didn’t have one so I used a tart pan instead). I pushed the dough into the sides of the pan, cut the excess dough off the sides for a clean edge and then pinched the dough around the top to finish the edges.
Using a fork, I pricked the dough all around the bottom of the dish, lined it with parchment paper and then filled it with a bag of beans to keep the pastry from rising while baking. I placed the tart pan on a baking sheet, making it easier to get in and out of the oven, and baked it for about 35 minutes. Just as the pastry started to get golden, I took it out of the oven, removed the parchment paper and beans, and put it back in the oven for another 15 minutes, or so, until the entire shell was a nice golden brown.
While the tart cooled on a wire rack, I washed and cut the strawberries, and melted 1/4 cup of bittersweet chocolate in the microwave. I brushed the chocolate onto the bottom of the cooled pastry and arranged the strawberries on top.
I melted 1/4 cup of Red Pepper Jelly on the stove in a small sauce pan until it was smooth and brushed the strawberries with the glaze.
Strawberry Tart
- Prep Time: 1 hour 15 min
- Cook Time: 35 min
- Total Time: 1 hour 50 min
- Yield: 8-10 1x
- Category: Dessert
- Method: Baking
Ingredients
Scale
Pate Sucree Dough
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1 large egg yolk
- 2 tablespoons ice water
- Strawberries
- 1/4 cup Semi Sweet chocolate, melted
- 1/4 cup red pepper jelly, melted
Instructions
- In the bowl of a food processor, combine flour, sugar, and salt. Add butter and yolk and process until mixture resembles a coarse meal, approximately 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl; using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.)
- With the machine running, gradually add water through the feed tube. Process just until dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
- Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap dough in plastic and chill for at least an hour.
- Lightly flour a clean work surface. Roll out pate sucree to a 13-inch round and fit dough into the bottom and 2 inches up the sides of an 8 inch springform pan. Trim excess dough around the perimeter with a paring knife. Freeze until firm, about 40 minutes.
- Preheat oven to 375 degrees. Place pan on a baking sheet. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights and continue baking until crust is light golden-brown, about 15 minutes more. Transfer to a cooling rack.
- While the tart cooled on a wire rack, wash and cut the strawberries, and melt 1/4 cup of bittersweet chocolate in the microwave.
- Brush the chocolate onto the bottom of the cooled pastry and arranged the strawberries on top.
- In a small sauce pan, melt 1/4 cup of Red Pepper Jelly on the stove until it is smooth and using a pastry brush, brush the strawberries with the glaze.
- Enjoy!
Keywords: strawberry, strawberries, tart, chocolate, dessert, make ahead
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It was delicious and I am so glad I decided to add the chocolate, it was the perfect combination.
mmmh, wow, that looks delicious!!
I love any fruit dessert – this looks delicious!! And your photographs are scrumptious!! Welcome home!