Pioneer Woman Strawberry Tart

The Pioneer Woman Strawberry Tart is made with strawberries, granulated sugar, all-purpose flour, vanilla extract, lemon zest, lemon juice, pie dough, egg, water, and apricot preserves. This delicious Strawberry Tart recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.

Ingredients Needed:

For the Tart:

• 4 cups strawberries, halved
• 1/2 cup granulated white sugar
• 2 tablespoons all-purpose flour, plus more for dusting
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 2 store-bought pie dough crusts, thawed if frozen
• 1 large egg
• 1 tablespoon water, plus a splash
• 1/3 cup apricot preserves

For the Sweetened Whipped Cream:

• 1 cup heavy cream
• 1 teaspoon granulated white sugar

How To Cook Strawberry Tart:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Strawberries: In a bowl, combine the strawberries, sugar, flour, vanilla extract, lemon zest, and lemon juice. Toss until well mixed and set aside.
3. Prepare the Crust: Lightly flour your work surface. Unroll the pie crusts and overlap them halfway. Use a rolling pin to roll them together into a rectangle about 19 inches by 11 inches. Transfer to a parchment-lined sheet pan and trim the edges slightly.
4. Assemble the Tart: Spoon the strawberry mixture into the center of the dough, leaving a 1-inch border. Fold the edges of the dough up over the strawberries, pleating as you go.
5. Brush the Edges: In a small bowl, whisk the egg and 1 tablespoon of water. Brush the egg wash on the folded edges of the dough.
6. Bake: Bake the tart for 30 minutes, rotating the pan halfway through for even baking.
7. Prepare the Glaze: While the tart bakes, heat the apricot preserves in a small pan with a splash of water until warmed through.
8. Finish the Tart: Once the crust is golden brown, remove the tart from the oven. Brush the strawberries with the warmed apricot preserves and let cool completely before cutting.
9. Make the Whipped Cream: In a bowl, whip the heavy cream and sugar until soft peaks form.

Recipe Tips

• Use Fresh Strawberries: Choose ripe, fresh strawberries for the best flavor. Look for ones that are bright red and firm.
• Don’t Overmix the Filling: When combining the strawberries with sugar and flour, mix gently. Overmixing can break down the strawberries and make the filling too watery.
• Chill the Dough: If your pie dough is warm, chill it in the refrigerator for about 15 minutes before rolling. This helps prevent the crust from shrinking while baking.
• Watch the Baking Time: Keep an eye on the tart as it bakes. If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
• Cool Before Serving: Allow the tart to cool completely after baking. This helps the filling set, making it easier to slice and serve.

How To Store

• Refrigerate: Let the leftover Strawberry Tart cool to room temperature. Cover it with plastic wrap or put it in an airtight container. Store it in the fridge for up to 3 days.
• Freeze: You can freeze leftover Strawberry Tart for up to 2 months. After it cools, wrap it tightly in plastic wrap and then in aluminum foil. To serve, thaw it in the fridge overnight.

Nutrition Facts

Serving Size: 1 slice (1/8 of the tart)

• Calories: 200
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 150mg
• Potassium: 150mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 10g
• Protein: 2g

More Pioneer Woman Recipe:

• Pioneer Woman Strawberry Cobbler Squares
• Pioneer Woman Pumpkin Rum Cake
• Pioneer Woman Bartlesville Cream Pie
• Pioneer Woman Chuckwagon Brownies
• Pioneer Woman Orange Bars