Fresh Strawberry Tart

1. 1

   Form the dough into a disk and roll it between 2 sheets of parchment paper or plastic wrap.

2. 2

   Carefully transfer it to a 10-inch round fluted tart pan with a removable bottom.

3. 3

   Use your palm to gently press the dough into the bottom of the pan, then use your fingers to press it up the sides, patching any holes or tears that form.

4. 4

   Refrigerate the dough for 30 minutes.

5. 5

   While the dough chills, preheat the oven to 350F.

6. 6

   Bake the chilled dough until browned and crisp, about 30 minutes.

7. 7

   Let cool completely on a wire rack.

8. 8

   Spread 2/3 cup of the jam evenly over the bottom of the dough.

9. 9

   Arrange the strawberries in concentric circles to cover the bottom, then top with another layer of strawberries.

10. 10

    When ready to serve, heat the remaining 1 tablespoon jam with 1 tablespoon water until just bubbling.

11. 11

    Brush all over the strawberries.

12. 12

    Remove the tart ring and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.