There is a strawberry field on a corner of Arnold Drive that I pass every time I visit Sonoma. You’ll see cars pulling in all day long for a batch of the farmer’s strawberries fresh picked that day.
We eat store bought strawberries all summer long, but there’s something extra special about picking your very own as they ripen in the summer sun.
We brought a flat of fresh picked berries home and started a new tradition by making a homemade tart.
Easy Strawberry Tart
Frozen pie crust
20 – 24 oz. fresh sliced strawberries
2/3 cup sugar
1 tsp cornstarch
1 egg white
2 tbsp lemon juice
1 tsp lemon zest
Preheat oven to 350 degrees. Thaw frozen pie crust as directed, layer in tart pan (lightly sprayed with cooking spray).
Brush crust with egg white and bake in oven for 15-18 minutes until golden brown. Meanwhile, rinse strawberries and pat dry as much as possible. Blend sugar, cornstarch, lemon juice and lemon zest together, spoon into baked tart shell.
Bake an additional 30 minutes in oven. If there is extra liquid from the water in the strawberries, pull from oven and carefully drain liquid, then place tart back in oven for remaining cooking time.
Serve with fresh whipped cream . . .
. . . and perhaps some bubbly.
It’s the perfect summer market to table dessert.
Bon Appétit !