RADIANT LITERARY JOURNAL

Makes

one 9-inch tart

Ingredients

Crust

• 1¼ cups all-purpose flour
• 1 teaspoon sugar
• ¼ teaspoon sea salt
• 6 tablespoons unsalted butter (cold and cut into cubes)
• 4 to 6 tablespoons cold water

Filling

• 2½ cups strawberries, sliced
• ¼ cup chopped fresh mint leaves
• ¼ cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

• 1 large egg, beaten, for wash

Instructions

1. To make the crust, mix flour, salt, and sugar. Using a pastry blender, food processor, or two knives, cut in the butter until it looks like breadcrumbs.  
2. Add in 4 tablespoons of the cold water. Mix until the dough forms a ball, adding more water if necessary.
3. Without overworking the dough, shape it into a disc and wrap it in plastic wrap. Chill for at least one hour in the fridge.
4. To make the filling, combine the sliced strawberries, chopped mint leaves, sugar, cornstarch, and vanilla. Let the ingredients mingle for 20 minutes. Afterwards, if any liquid has gathered at the bottom of the bowl, drain it off.
5. Set the oven to preheat at 400°F.
6. Collect the disc of dough from the fridge and remove it from the plastic wrap. Roll it out on a floured worksurface into a 12in circle. Place on a piece of parchment.
7. Starting in the center of the dough circle, pour in the strawberry filling. Leave 2 inches around the edge of the dough uncovered. To make the tart glossy, add the 1 tbsp of butter to the top of the filling.
8. Fold in and overlap the edge of the dough. Brush this edge with the egg wash.
9. Gently place the tart (with the parchment under it) onto a baking sheet, and bake for 30 minutes. The crush should be a beautiful golden brown, and the filling should be bubbly.
10. Let cool for another half hour (if you can wait that long!). Enjoy!

Adapted from "Minted Strawberry Tart" by Jill Winger from The Prarie Homestead Cookbook.