- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon unsalted butter, the stick cut into 1/2-inch pieces and chilled
- 3 tablespoons ice water
- 2 1/2 cups strawberries
- 1 large egg yolk mixed with 2 tablespoons of water
In a food processor, pulse the 1 cup of flour with 2 tablespoons of the sugar and the baking powder and salt. Add the stick of cold butter and pulse several times, just until it is the size of peas. Sprinkle the dough with the ice water and pulse just until moistened crumbs form. Turn the crumbs out onto a work surface, knead once or twice and pat the pastry into a disk. Wrap the pastry in plastic and chill for 30 minutes.
On a floured work surface, roll out the pastry to an 11-inch round, about 1/4 inch thick. Transfer the pastry to a parchment paper–lined flat cookie sheet and refrigerate for 15 minutes, or until chilled.
Remove strawberry stems and slice lengthwise.
Arrange about 1 ½ cups of the strawberries on the pastry, leaving a 2-inch border all around. Sprinkle 2 tablespoons of the sugar over the strawberries. Using a paring knife, thinly slice the remaining 1 tablespoon of butter over the strawberries. Fold up the pastry over the strawberries, leaving most of the strawberries uncovered. Brush the pastry with the egg wash and sprinkle lightly with 1 tablespoon of the sugar. Arrange the remaining strawberries slices on top, leaving a 1-inch border of pastry all around. Sprinkle the remaining 1 tablespoon of sugar on top. Freeze the tart until solid, at least 4 hours or preferably overnight.
Preheat the oven to 375°F and position a rack in the center. Place a baking sheet on the rack below to catch any drips. Bake the tart directly from the freezer for 45 minutes to an hour, until the fruit is bubbling and the pastry is deeply browned. Transfer the cookie sheet to a rack and let the tart cool for 30 minutes. Carefully slide the parchment paper onto the rack and let the tart cool completely. Slice and enjoy!
The strawberries in this recipe are perfect. As they bake and the sugar caramelizes over them, they transform from innocent little fruit into glossy, sticky, heart-shaped shards whose syrup seeps into the crust and stains it red. This tart achieves something truly remarkable: It translates blood and gore into something beautiful and, dare I say it?, delicious. I’m no vampire, but that’s the best looking blood I’ve ever seen.
Flaky, sweet, sticky and warm, this tart is sumptuous and dangerous (in that you might eat too much of it). Opt for a light dinner and serve this for dessert with a glass of wine, or eat the leftovers for breakfast the next morning. If it lasts that long.
Pairing suggestion: To be true to the book, you should really enjoy your strawberry tart with a cool glass o’ Moscato, but I opted for a dessert wine instead. Might I recommend Sauternes?
*Adapted from Smitten Kitchen’s Flaky Blood Orange Tart
Now that you're good and hungry, read our recommendation of the book that inspired this recipe: City of Bohane.