Rustic Strawberry Tart

Two things about this tart should totally embarrass me. One is how unbelievably easy it is. The other is how quickly we ate it. And by we I mean Andy and I; we didn't even share with our children.

Boone Hall Farms in Charleston grows the most beautiful strawberries, and in April and May we like to go and pick them right off the vine. It is dirty and buggy, but the big juicy berries are worth it. That and teaching our children that food actually grows in the ground. So I was very excited to find this recipe on  A Toast to Taste.

I served this straight from the oven and topped it with vanilla ice cream, but you could also use homemade whipped cream. This would be the perfect dessert for summertime entertaining. It's elegant and will make your guests feel like you went to way more trouble than you actually did.

Rustic Strawberry Tart

1 frozen puff pastry sheet, thawed
1 lb organic strawberries, washed, destemmed, and quartered
1/4 cup sugar
2 tsp cornstarch
juice from half a lemon

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.

Wash, destem, and quarter your strawberries. Add them to a large bowl along with the sugar, cornstarch and lemon juice. Stir and set aside.

While the strawberries are marinating, roll out the puff pastry sheet on a lightly floured surface until it's about 1/8" thick. Transfer to lined baking sheet. Spoon strawberry mixture into the middle of the pastry sheet, leaving about an inch and a half border. Fold up the sides of the sheet, free form. Brush folded sides lightly with water. Bake for 30-35 minutes until crust is golden and strawberries are bubbling.

Let sit for 5-10 minutes before cutting.