Gather your favorite fresh fruit and turn it into a tart for a perfect imperfect summer dessert. This Cookery’s been on-again-off-again during summer travels, but I folded this tart together while we were away in California. When you can make yourself at home in someone’s home, that’s a pleasure. And when you’re welcome to make yourself at home in someone else’s kitchen, the pleasure doubles. Ms. Christine and I selected these berries roadside along Topanga Canyon Boulevard. I prepped the tart back at her home, using only the finest Trader Joe’s ingredients from her pantry, along with a plump lemon that we plucked from a tree in the back yard.
Preheat oven to 400oF.
Two quarts fresh strawberries
juice of 1/2 lemon
three tablespoons sugar
two tablespoons potato starch
1 cup organic flour
1 teaspoon sugar
¼ teaspoon baking powder
¼ teaspoon salt
6 ounces low-fat sour cream
1 tablespoon confectioners sugar (optional)
Clean and cut berries. Mix berries, lemon juice, sugar and potato starch. Set aside.
Combine flour, baking powder, salt and sour cream. Fold together, gently kneading on a floured surface. Roll dough flat and place on baking sheet. Sprinkle dough with sugar. Spoon fruit filling into center of dough and fold up edges around fruit.
Bake Topanga Tart until fruit is tender, and crust is lightly browned, 35-40 minutes. Cool.
Invite the kids to sift confectioners sugar over tart before serving.