I have been wanting to make this tart since June and I Finally did! And I am SO glad I did because it was fabulous and it looked even better!
Prepare the crust. Position a rack in the lower third of the oven and preheat the oven to 350°F. Mix the butter, sugar,
salt, and vanilla
in a medium bowl with a fork. Add the flour
and mix just until well blended with a pastry blender or a large fork.
Don’t worry if the dough seems too soft. Press all of the dough very thinly and evenly into the sides and bottom of an 8-inch tart pan.
If it seems like the butter is getting too oily and it’s becoming difficult to manipulate the dough, simply put it in the fridge for a few minutes, it’ll become easier to handle. Using a fork, prick the dough all over the bottom and sides. Place a large piece of parchment paper on top of dough and fill with pie weights or dry beans. Press weights to the edges of dough and bake in the oven for 15 minutes. (I don’t have beans and I ran out of parchment paper, so I used another heavy pan and foil)
Remove parchment and weights and continue baking until deeply golden in color, approximately 10 minutes longer.
Remove from oven and place on cooling rack.
While the crust is cooling, prepare the filling. Mix together the sugar, gelatin, and cornstarch. Bring water to a boil in a saucepan. Whisk in the dry ingredients and cook until the mixture thickens.
Remove from heat and cool to room temperature. Dip each strawberry
into the glaze and arrange them in the crust.
Chill the tart for at least 2 hours before serving.
I was so proud of my tart. I took it to Timmy and Katie’s and shared it with them while we watched (LAME) Football last Sunday afternoon!