Queen of Tarts

So I picked up a HUGE container of strawberries at Costco, promising myself I would find some recipes so that I could use them up. Thus far, I've brought them in my lunch with a container full of Trader Joe's Vanana Yogurt (Vanilla-Banana) for dipping. Then I made this beauty for dessert after a nice weekday dinner with my parents.

I have to say I cheated a bit. I had an extra store bought pie crust leftover from my quiche recipe. On another note, mine turned out a bit soupy. Next time I'll add a touch more cornstarch. Here is the recipe:

1 cup all-purpose flour (about 4 1/2 ounces)
1/8 teaspoon salt
4 tablespoons chilled butter, cut into small pieces, divided
3 1/2 tablespoons ice water
2 cups sliced strawberries
1/4 cup sugar
2 teaspoons lemon juice
1/2 teaspoons corn starch
pinch salt
1 egg white, lightly beaten
1 tablespoons raw sugar

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and 1/8 teaspoon salt in a medium bowl; cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 3 1/2 tablespoons ice water; stir just until moist. Turn dough out onto a heavily floured surface; knead lightly 5 times. Divide dough into 2 equal portions. Place each dough portion between 2 sheets of plastic wrap; roll each dough portion, still covered, into an 8-inch circle. Chill 20 to 30 minutes (until the plastic wrap peels easily away from the dough).

Meanwhile, in a medium bowl, combine the berries, sugar, lemon juice, corn starch and salt. Stir to combine.

Preheat oven to 350°. Uncover dough; place dough circles on a baking sheet lined with parchment paper. Arrange half of the strawberries in a pinwheel pattern in one of the dough circles, starting in the middle and forming concentric circles of strawberries, leaving a 2-inch border. Repeat with the second dough circle and remaining berries.

Fold up the edges of the dough circles over the berries, crimping to seal. Lightly brush the pastry with the beaten egg white. Sprinkle the two rounds with the raw sugar.

Bake for 45 minutes or until golden brown.

image and recipe via TheKitchenSinkRecipes

So, with lunch for Mike and I for yesterday and today, as well as this delicious tart, I've used up about 2/3 of the container. Not bad. I might throw some more in some pancakes for dinner tomorrow.

This Strawberry Freezer Jam sounds like another good way to tackle a mountain of berries.

And, of course, if I had a juicer, I'd make this delicious looking Strawberry Apple Juice

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