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About the Dish

  • King Arthur Whole Wheat Flour

    King Arthur Whole Wheat Flour

  • Turbinado Sugar

    Turbinado Sugar

  • Baking Powder

    Baking Powder

  • Strawberry Preserves

    Strawberry Preserves

  • Beautiful Briny Pocketful of Starlight Vanilla Sugar

    Beautiful Briny Pocketful of Starlight Vanilla Sugar

METHOD

1
Heat oven to 400° F. To make tart shells: Place flour, 1/8 teaspoon salt, turbinado sugar and baking powder in a mixing bowl. Add 3 tablespoons cooking oil, and mix with a fork to create pea-sized bits. Add 1/4 cup ice-cold water all at once, and mix gently with with your hands just enough to form a crumbly dough. DON’T overmix. If there is still dry flour in the bowl, add a few drops of water and mix gently to incorporate.
2
Divide the dough in half, and form each half into a flat, circular disc. Place on a clean, dry surface. Use a rolling pin or a straight sided bottle (such as a wine bottle) to roll each piece into an 8-inch circle by rolling once, turning 45 degrees and repeating.
3
Grease a baking pan with remaining 1 teaspoon cooking oil, transfer the dough circles to the pan and place in the refrigerator briefly or until the dough is slightly firm to the touch, 5-10 minutes. Spread half of the chevre in a neat 5- to 6-inch circle in the center of each dough round. Leave about an 1 1/2 inches of exposed dough at the edge. Gently spread half of the strawberry preserves on top of the cheese in each round.
4
Fold the uncovered dough over the edges of the fruit, pinching slightly to form pleats as you go around. Dip a finger in water and run it along the crimped edges of dough to lightly dampen it, then sprinkle with vanilla sugar.
5
Bake until tarts are browned, 18-20 minutes. Remove from oven and cool 5-10 minutes before serving. Enjoy!