Strawberry Tart

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup ice water
• 2 cups fresh strawberries, hulled and halved
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Whipped cream or vanilla ice cream (optional)
• Fresh mint leaves for garnish (optional)

Instructions

1. In a large bowl, combine the flour, sugar, and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Aim for pea-sized butter pieces for a flaky texture.
2. Gradually add the ice water, stirring gently until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat your oven to 375°F (190°C).
4. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch tart pan, pressing the dough into the edges and trimming any excess.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until the crust is lightly golden.
6. In a medium saucepan, combine the strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries are soft, about 5-7 minutes.
7. Pour the strawberry filling into the pre-baked crust, spreading it evenly.
8. Return the tart to the oven and bake for an additional 20-25 minutes or until the filling is bubbly and the crust is golden brown.
9. Allow the tart to cool on a wire rack. Serve with a dollop of whipped cream or a scoop of vanilla ice cream, garnished with fresh mint leaves if desired.