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Strawberry-Black Pepper Tart for Two

June/July 2006

Your rating: None Average: 4.1 (13 votes)

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.



READER'S COMMENT:
"Using the black pepper just made the tart hot tasting. If I made this again, I would omit the pepper and add more sugar. "
Strawberry-Black Pepper Tart for Two

Makes: 2 servings

Active Time:

Total Time:

Ingredients

  • 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

This recipe calls for:

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 311 calories; 13 g fat (5 g sat, 4 g mono); 15 mg cholesterol; 44 g carbohydrates; 4 g protein; 5 g fiber; 220 mg sodium; 207 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Fiber (20% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 1 1/2 starch, 1 1/2 other carbohydrate, 2 1/2 fat


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Recipe Categories

Ethnic/Regional
American
Health & Diet Considerations
Low cholesterol
Low sodium
High fiber
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
2
Preparation/ Technique
Bake
Meal/Course
Dessert
Season
Spring
Summer
Publication
June/July 2006
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