HOMEMADE GLAZED STRAWBERRY TART
WITH FREE RECIPE PRINTABLE!
By Arianne Plehandzic
Every June we leave our house early in the morning to go strawberry picking.
We arrive in our hats and grab a basket to fill with strawberries. Everyone can't help eating a few as we go. Strawberry juice falling down our faces and a special strawberry induced smile appears. We head to the farm stand to pay for our strawberries and grab a couple goodies on the way...a fresh baked cookie, flowers for the porch, a handmade item. We head home and our van is filled with the sweet smell of strawberries. I can't help but think of all the delicious strawberry recipes I can make.
On the top of my list is this amazing recipe for glazed strawberry tart!
It melts in your mouth and gives you a strawberry induced coma. Not only does it smell good while it's baking, but I actually love the way the bowl smells while I'm making the tart. The sweet smell of flour, walnuts, lemon and vanilla altogether smells heavenly!!
(This recipe contains walnuts: nut allergy warning.)
***FREE RECIPE PRINTABLE AVAILABLE AT THE BOTTOM OF THE POST!***
(My adorable helper!)
INGREDIENTS:
1-1/3 cups of flour
1/3 cup sugar
1/2 cup finely ground walnuts
1 teaspoon grated lemon rind
1/4 teaspoon of salt
1 egg
6 tablespoons (3/4 stick) cold butter, cut into pieces
1 teaspoon vanilla extract
3/4 cup seedless strawberry jam
1 teaspoon lemon juice
2 pints strawberries, hulled and sliced
DIRECTIONS:
1. Stir together flour, walnuts, sugar, lemon rind and salt in a large bowl. Cut butter into the flour mixture with a pastry blender or 2 knives, until coarse crumbs form. Whisk together egg and vanilla in a small bowl; stir into flour mixture until a dough forms. Shape into a disk. Wrap in plastic; refrigerate for at least 1 hour or overnight.
2. Preheat the oven 350 degrees. Grease and flour a baking sheet. Place dough on baking sheet; pat dough into a 10 inch circle; forming a high edge. Pierce the dough all over with a fork. Bake until slightly brown, about 25 minutes. Place baking sheet on wire rack and cool for about 10 minutes; transfer shell to rack to cool completely.
3. Melt the jam with lemon juice in a small saucepan over low heat until spreadable. Spread 1/2 cup jam mixture on top of the shell. Arrange the berries on the top; brush remaining jam mixture on top. Serve with whip cream if desired.
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