Easy Fresh Strawberry Tart
Sometimes a dish is complex, combining flavors and textures from a myriad of ingredients that somehow combine to be greater than a sum of its parts. And other times we create a dish that is meant to showcase one thing and one thing only – in this case, strrawberries! Never had a Fresh Strawberry Tart?
You have been missing out.
If Only This Were Scratch & Sniff!
I mean, look at the images…that deep, rich, red color can only come from super ripe berries and believe me, the taste is just as luscious as the looks.
And of all the low FODMAP berries, strawberries are not only designated as a Green Light food by Monash, they actually have no detectable FODMAP content! Dig. In.
No Pastry Cream, No Distraction
Like most fruit tarts, this one starts with a crispy crust. We have simply rolled and pressed half of our All Butter Pie Crust into a 10-inch (25 cm) loose bottom tart pan and pre-baked it until golden. Then two whole quarts of strawberries are used to create this fresh and bountiful filling.
A portion of the berries are crushed and cooked with sugar and cornstarch to make a thick glaze, which gets strained for maximum glistening impact. Then this glaze is very simply folded into a pile of fresh berries, which are gently scraped into the baked shell.
No pastry cream, no distraction from the very essence of the strawberries. This tastes like summer – and looks like an edible summer dream come true.
The flowers are edible, by the way, although we don’t think they will be tested for FODMAPs any time soon – and besides, they are purely optional. Nothing is needed to make this tart more of a showstopper than it already is.
Fresh Strawberry Tart
A simple and visually stunning tart that truly highlights FODMAP free strawberries.
- Half a recipe All Butter Pie Crust, ready to roll
Position rack in hottest area of oven. Preheat oven to 375°F/190°C. Coat the inside of a 10-inch (25 cm) loose bottom tart pan with nonstick spray.
Roll the All Butter Pie Crust out on a lightly floured surface or between two pieces of parchment paper to about ⅛ to 1/4-inch in thickness (3mm to 6 mm). Transfer to prepared pan and press all along the bottom and sides. Trim flush with top edge. Freeze for 15 minutes while oven preheats. Line tart with foil and pie weights and bake for 15 minutes or until pastry is set and beginning to color, then remove foil and weights and bake for about 10 minutes for or until it is an even light golden brown all over. Cool completely on rack.
For the Filling: Separate out 8-ounces (225 g) of the berries, roughly chop them and set aside. Whisk the sugar and cornstarch in a medium sized saucepan, then whisk in water and lemon juice until combined. Scrape in all of the chopped berries and any juice. Bring to a boil over medium heat, mashing with a potato masher occasionally, then adjust heat and simmer vigorously for a minute or two until thick and glossy, whisking as needed. Press through a wire meshed strainer, pressing solids with a silicone spatula to extract as much fluid glaze as possible. Discard any solids and cool glaze until barely warm.
Meanwhile, leave the smaller berries whole and halve any very large ones. Place these berries in a large mixing bowl, then scrape glaze over and use a large silicone spatula to fold together well, making sure that all the berries get a nice glossy coating of glaze.
Scrape berries out into cooled tart shell and spread evenly, gently mounding in center. Refrigerate until set, about 1 hour. Tart is best eaten the day it is made. Serve slightly chilled or at room temperature. We garnished with edible flowers; you can also offer the optional lightly sweetened whipped cream, if desired heeding a maximum of ½ cup (125 ml) whipped cream per serving.
- Many recipes for fresh strawberry pie suggest the option of using a few drops of red food coloring in the glaze. We have never found this necessary, but thought we should point this out in case you want even more drama! Monash has approved red food coloring, so feel free to use here if you like.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.