- Total Time
This rustic, palate-pleasing tart can be made with nearly any soft, ripe fruit. If you're short on time, cut corners using refrigerated dough.
all-purpose flour1 cup(s)
table salt⅛ tsp
reduced-calorie margarine2 Tbsp, very cold, cut into small pieces
vegetable oil2 Tbsp
mineral water2 Tbsp
strawberries2 cup(s), fresh or frozen, hulled and quartered
- Whisk together flour and salt; cut in margarine with a pastry cutter or two table knives until pieces are the size of peas. Add oil and toss mixture with a fork until it is crumbly; sprinkle in water (at least 1 tablespoon and up to 2 tablespoons) and stir until dough begins to hold together. Knead very briefly, form dough into a ball and flatten it into a disk.
- Preheat oven to 400°F. Line a rimmed sheet pan with parchment paper or coat with cooking spray.
- Set dough between 2 pieces of plastic wrap and roll out to an 11-inch circle. Peel off one piece of plastic and invert crust onto sheet pan.
- Spoon strawberries onto dough, leaving a 2 1/2 inch border around edges; sprinkle berries with 1 1/2 tablespoon of sugar. Fold border of dough up over berries (so berries near edge are partially covered), leaving the center 5 inches exposed; sprinkle edge of dough with remaining sugar.
- Bake until center is very juicy and dough is lightly golden, about 25 to 30 minutes. Let cool at least 20 minutes before cutting into 6 wedges. Can be serve slightly warm or at room temperature.