It’s been the 400th time I’ve made this tart, because it’s THIS simple to make. Don’t be intimated by the crust. As long as you have a food processor, everything is done in a snap.
Ingredients (9-inch tart):
Short Crust Pastry Dough
1 1/4 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1 stick unsalted butter, cut into little cubes, chilled
1/4 cup iced water
2 cups strawberries or other mix of berries (fresh or frozen)
1/2 cup granulated sugar
1 teaspoon lemon zest
1 1/2 tablespoon all-purpose flour
To prepare the crust, place flour, salt and sugar in a food processor to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in iced water slowly. The dough should hold together when pinched. Add a little more water if necessary.
Gather dough into a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Remove the dough from the fridge. Roll it on a floured surface, until 3mm thick. Place the pastry onto the baking sheet lined with parchment paper. Keep it in refrigerator while preparing the filling.
Combine berries, lemon zest, sugar and flour in a large bowl. Remove the pastry from the refrigerator. Place the filling in the middle of the pastry, leaving about 1.5-inch border around the edges. Fold up and seal the pastry edges, leaving the centre open.
Preheat oven to 400F. Place baking sheet on the centre rack. Bake for 30 minutes or until the crust is golden brown and the juice is bubbling. Remove from oven and serve with vanilla ice cream or whipped cream.