| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 4 cups strawberries, halved
- 1/2 cup granulated white sugar
- 2 tablespoons all-purpose flour, plus more for dusting your work surface
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 store-bought pie dough crusts, thawed if frozen
- 1 large egg
- 1 tablespoon water plus a splash
- 1/3 cup apricot preserves
- Sweetened Whipped Cream, for serving, recipe follows
- 1 cup heavy cream
- 1 teaspoon granulated white sugar
Instructions
- Preheat the oven to 400 degrees F.
- Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust.
- Lightly flour your work surface so the crust doesn’t stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan.
- Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined-sheet pan.
- Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren’t too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go.
- In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough.
- Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through.
- When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.
- With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 607 |
| Total Fat | 36 g |
| Saturated Fat | 14 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 4 g |
| Sugar | 31 g |
| Protein | 7 g |
| Cholesterol | 85 mg |
| Sodium | 347 mg |
| Serving Size | 1 of 6 servings |
| Calories | 607 |
| Total Fat | 36 g |
| Saturated Fat | 14 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 4 g |
| Sugar | 31 g |
| Protein | 7 g |
| Cholesterol | 85 mg |
| Sodium | 347 mg |
Reviews
This was amazing! I love that it’s more tart than sweet. Will definitely make for family get togethers.
This seemed like a quick and easy recipe to try and it definitely was! The only changes I made were to add more sugar and clear vanilla extract to the whipped cream. It just lacked sweetness/flavor following the recipe but with the adjustments it turned out great!
Delicious and easy to make using strawberries or whatever berries or fruit you have around!
This recipe was easy and delicious. And it made quite an impression.
As the name suggests, the flavor was quite tart but this was oh-so-good. I’ll be making this again.
Easy & delicious!
Great for a quick dessert. Everyone loved it. I’m making this tart for the next potluck.
OMGosh this was so simple and so delicious
I enjoyed making this recipe. It’s very simple. This tart has great flavor!!!
I used my own pie crusts rather than store bought. This tart was delicious, and quite tart. The whipped cream recipe was not sweet enough, so I pair it with ice cream instead.