Rustic Strawberry Tart
This would also be great with just about any berry or stone fruit such as peaches, plums or even apricots. No matter what type of fruit you decide to use you will find this simple yet elegant dessert a requested favorite. Enjoy!"
1 Pillsbury pre-made rolled piecrust
1 pound fresh strawberries
2 1/2 Tablespoons Smuckers Strawberry All Fruit
2 Tablespoons milk
3 packets sugar (the raw or sanding sugar)
Preheat oven to 400º F.
Cover baking sheet with parchment paper, remove piecrust from fridge and let it set on the counter for a few minutes before unrolling.
In the meantime place washed quartered (or halved) strawberries in a mixing bowl followed by the Smuckers All Fruit.
Using a rubber spatula toss to combine, making sure all of the strawberries are evenly coated.
Unroll piecrust on top of lined baking sheet and place strawberries in the center of the pie crust, spread out leaving a 1/2- to1-inch border from the edge. Gently fold and pinch the edges up over the filling.
When you are done brush the folded edge with the milk and sprinkle the sugar in the raw or sanding sugar over the moistened edge, not the exposed filling.
Place in a 400º F preheated oven and bake for 25 minutes or until golden brown.
Remove and let cool for 5 minutes before serving.
Best enjoyed slightly warm.
- Regular strawberry jam can be used in place of the All Fruit.
- For a more sophisticated tart, add 2 tbsp Grand Marnier to the berry mixture.
Posted by rubydew