Healthy Rustic Strawberry Tart Redoux

Recipe - Serves 4 People

1 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons chilled butter, cut into small pieces, divided
4 tablespoons ice water (or as much as it takes to turn into dough/moist texture)
2 cups sliced strawberries
3 tablespoons raw turbinado sugar

drizzle of raw honey
1/2 teaspoons corn starch
pinch of salt
1 egg white, lightly beaten

To prepare crust, put 1 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/8 teaspoon salt in a medium bowl; cut in 3 tablespoons butter with a pastry blender or by hand, until mixture resembles coarse meal. Add 4 tablespoons ice water; stir just until moist. Turn dough out onto a 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 in fridge for about 20 minutes (until the plastic wrap peels easily away from the dough).

Meanwhile, in a medium bowl, combine the berries, sugar, honey, corn starch & 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, 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. Bake for 45 minutes or until golden brown.

I tried to make these with as many natural ingredients, and as light as possible. I made 3 of these tarts for dessert for a group of girls totaling a party of 6 & we ate them all! I think they were a hit.

I make these in the AM, & cover them with saran wrap on a cake plate to serve with whipped cream that evening. This recipe serves a party of 4. 

Adapted from this recipe & this recipe combined.