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Desserts

Rustic Strawberry Tart with Bursting Blend


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Ingredients

1 store-bought piecrust (or home-made – see recipe below)

 

For the strawberry and dried fruit filling

2 cups fresh local strawberries, sliced (or 1 600-g bag of frozen sliced strawberries, slightly thawed)  

1/4 cup Patience Fruit & Co. Bursting Blend

2 tablespoons brown sugar + 1 tablespoon for topping

1 teaspoon vanilla extract

Juice of one lemon

Pinch of salt

1 tablespoon all-purpose flour

1 tablespoon unsalted butter, softened

1 tablespoon milk, to brush sides of piecrust

Preparation time 25 minutes
Cooking time 45 minutes Portions 1 tart

If making piecrust is not your thing, don’t worry – store-bought pie shells will do just fine. And they’re so quick and convenient when you decide to whip up a pie on the spur of the moment.

You’ll love the simplicity of our strawberry and Bursting Blend fruit filling. Let the mixture rest for a few minutes so the dried fruit plumps up in the natural juices from the strawberries, then spread it on the piecrust. If you have time, you could even braid the dough, but if not, the rustic method will yield a home-style pie everyone will love!

Ingredients

1 store-bought piecrust (or home-made – see recipe below)

 

For the strawberry and dried fruit filling

2 cups fresh local strawberries, sliced (or 1 600-g bag of frozen sliced strawberries, slightly thawed)  

1/4 cup Patience Fruit & Co. Bursting Blend

2 tablespoons brown sugar + 1 tablespoon for topping

1 teaspoon vanilla extract

Juice of one lemon

Pinch of salt

1 tablespoon all-purpose flour

1 tablespoon unsalted butter, softened

1 tablespoon milk, to brush sides of piecrust

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Steps

  1. Preheat oven to 375°F. Place rack in bottom of oven.

  2. Mix strawberries and fruit blend in a large bowl. Set aside to rest for 10 to 15 minutes.

  3. Meanwhile, on a lightly floured surface, roll out the dough to form a circle about 5 mm thick. Stretch gently to fit pie pan lined with parchment paper.

  4. Add brown sugar, vanilla, lemon juice, salt, flour and butter to fruit blend. Place filling in the middle of the dough-lined pie pan. Fold up the edges of the dough to form a rustic crust. Brush the edges with milk and sprinkle with sugar.

  5. Bake for about 45 minutes or until crust is golden. Let cool for 10 minutes before serving.

Recommendations

To make your own piecrust (recipe makes 2 crusts)

Mix 2 cups all-purpose flour, a pinch of salt and 2 sticks of cold unsalted butter, cut into pieces. With a pastry blender or 2 knives, cut butter into flour until butter is the size of peas. Add 1/2 cup cold water and mix into flour without overmixing. If dough seems dry, add 1 tablespoon water at a time. Refrigerate or use immediately.

Une filiale de Fruit d'or

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