Black pepper gives sweet strawberries a kick in this free-form tart. Expect some of the strawberry juices to ooze over the top of the crust while baking.

Makes 2 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 1/4 hours (including cooling time)

EASE OF PREPARATION: Moderate

Crust for Two (recipe follows)
All-purpose flour for dusting
1 1/2 cups sliced strawberries
4 teaspoons sugar
1 teaspoon all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon coarsely ground pepper
Pinch of salt

1. Preheat oven to 375°F.
2. Prepare Crust for Two.
3. Place parchment paper or a silicone baking mat on a work surface, dust with flour and turn the dough out onto it. Dust the dough with flour and roll into a rough 9-inch circle, dusting with flour as necessary to prevent sticking. Transfer paper or mat and the crust to a baking sheet.
4. Toss strawberries with sugar, 1 teaspoon flour, cornstarch, pepper and salt in a medium bowl. Mound the strawberry mixture in the center of the crust, leaving about a 2-inch border around the outside. Pick up the edges of the crust using a spatula and fold over the berries. (The crust will not meet in the center.)
5. Bake the tart until the crust is lightly browned and the filling is bubbling, 40 to 42 minutes. Let cool on the baking sheet for 15 minutes before serving.

NUTRITION INFORMATION: Per serving: 311 calories; 13 g fat (5 g sat, 4 g mono); 15 mg cholesterol; 44 g carbohydrate; 4 g protein; 5 g fiber; 220 mg sodium; 207 mg potassium.
Nutrition bonus: Vitamin C (120% daily value), Fiber (20% dv).
Exchanges: 1 1/2 starch, 1 1/2 other carbohydrates; 2 1/2 fat; 2 Carbohydrate Servings.

TIP: Sources
Find 6-inch tart pans with a removable bottom at Sur La Table, (800) 243-0852, www.surlatable.com.

Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.

RELATED RECIPES: Crust for Two

Quick and easy! Scrumptious. I was unsure about the black pepper so cut it in half the first time but used the entire amount the second time. Very good.

Jorja, Townsend, MT

This was such a yummy little tart and perfect for two. I was also a little skeptical about the black pepper but it gave the tart an interesting flavor, and I would not omit it.

Anonymous, Minneapolis, MN

If you substitute Date Sugar for the 4 tsp of ordinary sugar in this recipe, you have a very satisfying treat that works for diabetics, too. I buy my date sugar from Bob's Red Mill and have them mail it to me. Since my husband likes blueberries and I am allergic to strawberries, I made my tart with blueberries and cocoa nibs INSTEAD of strawberries and black pepper. Lovely!

, Seattle, WA