Not much feels more summery to me than the introduction of farm fresh strawberries in the local farmers markets. It seems like there is a short period of time where the most perfect juicy berries are available to either pick for yourself or buy in adorable green cartons. I was thrilled to discover that there is a new green market within walking distance of my apartment that carried berries beyond the eye could see! I picked up a couple quarts and strolled them home to bake into something fabulous. I’ve been on a major pie kick, but we had company coming over in a couple hours so I wanted something a bit faster. So galettes it was- easy, rustic and delicious.
Have you ever paired strawberries with basil? The mild herb went so well with the sweet berries and I found this tart to die for good. Of course I used my favorite instant tapioca to keep the filling nice and thick. It also prevents the crust from getting soggy from all the juices (which is a typical issue with these types of tarts.) Seriously-if you bake with fruit and hate the watery mess that usually ensues- you need to try it for a thickener. It has made summer baking into something I just can’t get enough of! (S0 much so that I have another amazing fruit pie for you later this week, and have been baking up a pie storm all weekend which is evidenced on my instagram!)
This recipe makes 4 6-inch tarts- but you could easily turn it into one large double crusted pie, (or a few smaller tarts- the possibilities are endless!)
Stay tuned for a fabulous ice cream sandwich recipe later this week as well as my new favorite pie!!
- 2 9 inch Pie Crusts
- 1 quart of strawberries, hulled and sliced
- zest and juice of 1 lemon
- ¼ cup plus 2 tablespoons of sugar
- 2 tablespoons instant tapioca (you can also use corn starch but the finished product will be more watery.)
- 1 large sprig of basil, chopped (about ¼ cup.)
- heavy cream or milk for brushing the crust
- coarse sugar for sprinkling
- In a large bowl, combine the berries, sugar, tapioca, lemon zest, juice and about half the basil. Let let it sit while you prepare the crust.
- Cut each crust into two portions and let three of them chill in the fridge while you work on the first one.
- Roll it into an 8-inch circle, and spoon about ¼ of the filling into the center- leaving at least 1½ inches around the edge free for folding.
- Fold the border of the dough over the filling towards the middle, pressing slightly to seal. Set aside while you repeat with the other crust portions.
- Brush the edge of the crust with cream and sprinkle with coarse sugar.
- Bake at 425F for 10 minutes and then reduce the heat to 350F and bake for another 20 minutes or until the crust is golden and the filling is bubbly.
- Cool on a wire rack. Serve warm or room temperature.