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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

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

40 g (1/4 cup) Patience Fruit & Co. Bursting Blend

30 ml (2 tablespoons) brown sugar + 15 ml (1 tablespoon) for topping

5 ml (1 teaspoon) vanilla extract

Juice of one lemon

Pinch of salt

15 ml (1 tablespoon) all-purpose flour

15 ml (1 tablespoon) unsalted butter, softened

15 ml (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

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

40 g (1/4 cup) Patience Fruit & Co. Bursting Blend

30 ml (2 tablespoons) brown sugar + 15 ml (1 tablespoon) for topping

5 ml (1 teaspoon) vanilla extract

Juice of one lemon

Pinch of salt

15 ml (1 tablespoon) all-purpose flour

15 ml (1 tablespoon) unsalted butter, softened

15 ml (1 tablespoon) milk, to brush sides of piecrust

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Steps

  1. Preheat oven to 190°C (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 280 g (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 125 ml (1/2 cup) cold water and mix into flour without overmixing. If dough seems dry, add 15 ml (1 tablespoon) water at a time. Refrigerate or use immediately.

Une filiale de Fruit d'or

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