Press weights to the edges of dough and bake in the oven for 15 minutes. Place a large piece of parchment paper on top of dough and fill with pie weights or dry beans. Using a fork, prick the dough all over the bottom and sides. If it seems like the butter is getting too oily and it’s becoming difficult to manipulate the dough, simply put it in the fridge for a few minutes, it’ll become easier to handle. Don’t worry if the dough seems too soft. Press all of the dough very thinly and evenly into the sides and bottom of an 8-inch tart pan. Add the flour and mix just until well blended with a pastry blender or a large fork. Mix the butter, sugar, salt, and vanilla in a medium bowl with a fork. Position a rack in the lower third of the oven and preheat the oven to 350☏. ¼ Cup Sugar (more if berries aren’t sweet enough) Thanks for reading and have a wonderful weekend! And with the delicious strawberries that we picked ourselves from Tanaka Farms, I can honestly say, it doesn’t get any fresher than this □ The finished tart is quite the show stopper and tastes even better than it looks. So although the extra step may seem a bit much, it’s really worth it. It definitely was unnecessary for our tart since our strawberries were so naturally sweet. This can often result in way too much glaze and the end result can be overly sweet and goopy. Most recipes will toss the strawberries in the glaze and then pour all the contents into the crust. I took the extra step of individually dipping each strawberry into the glaze before placing them into the crust. However, it’s completely up to you if you’d like to add them or not. Normally I wouldn’t have but I somehow used up so many of the berries in our other strawberry dessert that I needed something extra to fill in the spaces. If you read the recipe below, you’ll notice that I also used some fresh raspberries in the tart. If you’ve never tried Alice Medrich’s tart crust before, you simply MUST! It comes together so quick due to the fact that it uses melted butter and you don’t need to roll out the dough. I followed her advice and our fresh strawberry pie turned into a fabulous fresh strawberry tart with a buttery shortbread crust. It’s one of her “go to” recipes because the flavor is stellar and it’s super quick and easy to pull together. ![]() But my sis, P, suggested I try out Alice Medrich’s shortbread tart crust. I had initially wanted to make a pie just like the ones we used to order from Marie Callendar’s that were piled high with whole strawberries and glistened with a bright red glaze. It didn’t take too long for us to decide that a fresh strawberry pie would fit the bill perfectly! ![]() ![]() But since each of us ate our bellies full of the berries at the farm, I wanted to make a few desserts to utilize the rest before they spoiled. I knew we’d polish off a good amount of them just as they were. Because they were perfectly ripe, the berries were a lovely shade of red and utterly sweet and juicy. We managed to bring home 6 pounds of gorgeous strawberries that we picked fresh from our day at Tanaka Farms.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |