Rustic Strawberries and Cream Tart.
It’s strawberry season! And though my favorite way to enjoy strawberries is all by their pretty selves, it’s always fun to try out a few new strawberry recipes when the berries are at their peak. Especially if the recipes are really simple to make. Because no one wants to fuss around in the kitchen all day when the weather’s nice.
This simple and super easy strawberry tart really allows the sweet and delicate flavor of the strawberry shine through. The strawberries lay atop a fluffy bed of creamy ricotta, sweetened just a tad with vanilla bean paste (we used this one from Rodelle). This recipe uses premade pie crusts – make your own if you can and you have the patience and the time.
This Rustic Strawberries and Cream Tart is dusted with confectionary sugar and topped with a dollop of plain whole milk yogurt. Of course, feel free to (and please do!) add a scoop of vanilla ice cream if you want to indulge a bit more. We did just that on the second tart the next day.
This tart has just a hint of sweetness, as there’s very little added sugar. It’s not an overly sweet tart. Perfect for a mid-spring dessert to celebrate strawberry season! If you want more sweetness, glaze the strawberries with 2 tablespoons of your favorite preserves prior to baking.
- • 2 premade refrigerated pie crusts (14.1 oz)
- • 1 cup whole milk ricotta
- • 2 tsp vanilla bean paste
- • 1 quart organic strawberries, sliced ¼ inch thick
- For topping:
- • Confectionary sugar
- • Organic plain (or vanilla) whole milk yogurt
- Remove pie crusts from refrigerator and let sit 15 minutes on counter.
- Preheat oven to 400 degrees.
- Roll out both crusts onto parchment paper.
- Combine ricotta and vanilla bean paste.
- Spoon ½ cup into the center of each pie crust and spread, leaving about an inch and half border around the edges (you’ll fold this part over later).
- Place strawberries in a circular pattern atop the ricotta.
- Beginning at the top of the pie crust, fold the topping-free section, inward and pinch lightly to crease.
- Continue around the pie crust, until toppings are contained.
- Bake for 30-35 minutes until strawberries and their juices are bubbling and the crust is lightly browned.
- Remove from oven, let cool slightly.
- Dust with confectionary sugar.
- Slice and serve with a dollop of yogurt on top.