7-Ingredient Strawberry Tart with Roses
This gorgeous Strawberry Tart is a lot easier to make than it looks! I add orange to the delicious filling and it complements the strawberries perfectly. Coupled with my homemade buttery crust, this tart is made to impress.
Servings: 6 slices
Equipment
- 4"x13" or 8" Tart Pan
Ingredients
Pie Dough
- 2 ¼ cup all-purpose flour 300 g
- ¼ cup granulated sugar 46 g
- ½ teaspoon kosher salt
- 8 ounce unsalted butter cold and cubed, 227 g
- 4-5 tablespoon cold water
- Extra flour for rolling
Strawberry Filling
- 1 pound strawberry 454 g
- ¼ cup sugar 46 g, divided
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 2 tablespoon cornstarch 17 g
Instructions
Make the dough
- Add flour, sugar and salt in a mixing bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
- Turn the food processor to “on” position and drizzle just enough cold water over the dough mixture through the feeder tube hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and scrape with a spatula to get the flour at the bottom to mix up.
- Turn the dough out onto a lightly floured surface, quickly knead together into a ball. Divide into 2 portions: one larger portion should be about ⅔ of the total dough and one smaller portion about ⅓ of the total dough. Shape each into a disk. Wrap in plastic and rest in the refrigerator for an hour.
Start the strawberry filling
- Wash and hull the strawberries; cut into slices about ¼” thick.
- In a medium bowl, toss strawberries with half the sugar, orange zest and juice; let rest for at least one hour to extract some of the strawberry juice out.
Prepare the crust
- Preheat the oven to 400°F.
- Take the larger disk of dough out of the refrigerator and roll into a rectangular shape at least 2” wider than your tart pan on each side.
- Place the dough over a 4”x13” rectangular tart pan, lightly press the dough into the bottom and sides of the pan, let the excess dough hang over the side.
- Press the rolling pin along the edges of the tart pan to take off excess dough.
- Poke the dough with a fork a few times, line with parchment paper and fill with dry beans.
- Par-bake the crust for 15 mins with beans, remove parchment paper and beans, bake for 5 minutes longer.
- Remove from the oven and allow to cool.
Prepare the decorations
- Mean while take the smaller disk of pie dough out of the refrigerator, roll it out to ⅛” thick, cut into circles with a 2” cookie cutter. Put 4 circles together overlapping one another. Roll them up, cut in half crosswise. Pinch the bottom of the dough on the cut end. On the open end, flare out the petals to shape the rose. This will make 2 roses.
- Repeat the step above to make more roses, reroll the scraps as needed. You should have enough dough to make 10 roses and several leaves.
- Use a leaf shape pie crust stamp to cut out the leaf decorations.
- Freeze or refrigerate all decorations until ready to use.
Assemble and bake
- Drain the strawberry juice and reduce to 2 tablespoons in a small saucepan over medium heat, set aside.
- Add the rest of the sugar and cornstarch to the strawberry and mix well.
- Add strawberry slices into the cooled par-baked crust; pour any remaining juice over the filling.
- Add rose and leaf decorations in two corners and in the middle of the tart.
- Brush the roses and leaves with the reduced strawberry juice set aside earlier.
- Bake for 22 minutes uncovered until the crust is golden and filling is bubbly. If the decorations start to burn before the tart is baked, you can tent the tart with a piece of foil.
Nutrition
Serving: 158g | Calories: 376kcal
