We’ve been cooking up lots of strawberry jam for Christmas gifts with this summer’s bountiful crop of berries from our garden. One of our sisters has been dying to make a strawberry tart with it and today she did.
I loved the looks of it when it came out of the oven. I loved the taste of it even more, as did some of the other kitchen sisters who sampled it. The unusual flavor of fresh lemon zested crust was a taste treat in itself even without the filling.
“Leave it right here”, I said “I’ll be back in a minute to take a picture. This has to be a blog!” Locating the camera as quickly as possible I returned to take this photo…..
CHANGE SERVING SIZEpie
- 4 cups flour all purpose
- 1 1/2 cups sugar
- 3 tsp. baking powder
- 1 pinch salt
- 3 egg(s) large
- 2/3 cup olive oil
- 1 tsp. vanilla extract
- 2 tbsp. vodka or other alcohol
- 1 lemon rind finely grated
- 3/4 cup strawberry jam
- Heat oven to 325 degrees Fahrenheit.
- Mix together flour, sugar, baking powder and salt on a clean surface. Lightly beat together eggs, oil, vanilla, alcohol and rind. Make a well in the dry ingredients and add the egg mixture.
- Using your hands, work the flour in gradually to form a dough. Work dough lightly until it comes together into a smooth ball.
- Divide dough into 3 pieces. Roll out all pieces to about 1/2 inch thickness. Press 2 of them into the base of 9-10 inch sallow baking pans. Spread each generously with jam.
- Cut remaining piece of dough into very thin long strips. Form a ring around edge of dough and make a criss-cross pattern on top of the tarts. Cut tiny diamonds of leftover dough and place into the center of each criss-cross.
- Bake for 30 minutes, until lightly golden.
P.S. — We added a few fresh berries on top of the jam the second time we tried it, and felt it added yet another dimension of wonderful flavor.