This is the tart to make when you want a knockout dessert that everyone will ooh and ahh over. It’s beautiful and packed with strawberry succulence.
Standup Strawberry Tart
Ingredients
For the Tart Shell
- 9 ounces all-purpose flour, unbleached (1 3/4 cups)
- 5 ½ ounces butter, cut in small pieces (11 tablespoons)
- Zest of 1 lemon
- 1 tablespoon powdered sugar
- 1 large egg
- Pinch of salt
For the Simple Jam
- 2 pints strawberries, hulled and halved
- 5 ounces sugar, (2/3 cup)
- 1 tablespoon honey
- 1 Meyer lemon, halved and juiced, reserve the rinds
For the Tart
- 32-36 large strawberries, hulled and halved
Instructions
To Prepare the Tart Shell
- Preheat oven to 400°F.
- Butter a 12-inch round fluted tart pan. Set aside.
- Place all the ingredients in the bowl of the food processor fitted with the metal blade. Pulse until the mixture resembles coarse breadcrumbs. Use longer pulses until the dough forms a ball.
- Wrap the dough in plastic wrap and refrigerate for 20 minutes. (You can make the dough ahead of time and remove it from the fridge 20 minutes before using.)
- On a lightly floured surface, roll out the dough to a 14-inch round, 1⁄4 inch thick. Then line the tart pan with the dough. Trim the edges with a sharp knife and prick the dough with a fork.
- Line the dough with a piece of parchment paper and fill the tart shell with pie weights or dried beans. Bake for 20 minutes, until the edges are just golden. Remove the parchment paper and the pie weights. Bake the tart for 3–4 more minutes. The shell should be golden brown. Remove from the oven and let cool on a wire rack.
To Make the Simple Jam
- Place all the ingredients, including lemon rinds, into a large saucepan over medium heat. As the strawberries begin to render some juice, mash them using a large fork or a potato masher.
- Cook for 10–13 minutes, skimming off any foam. The jam is ready when it thickens enough to coat the back of a wooden spoon. The rinds stay in the jam, but you don’t serve or use them. They help to set the jam.
To Assemble the Tart
- Brush the tart shell with half of the jam. Around the edge of the tart, place the strawberry halves upright and slightly overlapping each other. Use the remaining strawberries to form concentric circles toward the center.
- Lightly brush the strawberries with some of the jam.
