Strawberry Lime Tart

This weekend was full of interesting things, such as cookouts (called “barbeques” by all our new Maryland friends (that I have now offended by correcting them, in person and on the interwebs)), and me offending even more people by stating that I think the Maryland license looks like something a 12 year old printed at home, especially compared to the glory that is the North Carolina license.  In there between offending people I photographed a three day old, played guitar hero (rock band?) for the first time, and nearly killed all my seedlings by exposing them to the July like weather.  Also, I made a strawberry tart.  For the cookout.

Let me just say that I’ve been experimenting with my doughs.  And while everyone knows you don’t mess with a good thing, I can’t help myself.  I’ve been adding sour cream, playing around with flour/shortening ratios, and changing my techniques.  The results have been hit or miss.  Sometimes they look and taste perfect, other times they look great but taste mediocre, and sometimes they taste amazing but look like something that got ran over.

This pie was the latter.  It looked just miserable, all squashed and deflated, but it tasted phenomenal.  My issue was a shortening to flour one, it just wasn’t right, so with this recipe I’ll give you my traditional, always works even when you *try* to mess it up, dough recipe.  You should try it, especially while strawberries are BIG and HUGE and full of BIG HUGE FLAVOR.  It’s pretty fail proof, unless, apparently, you’re me.

Strawberry Lime Tart

1 pint of fresh strawberries

2 limes

2 tbsp sugar

1 tbsp corn starch

1 tbsp honey

Pie dough (recipe here)

1 egg

Make your dough, as instructed.

Slice your strawberries.  In a large bowl, toss in the juice from your limes.  Set aside approximately half of your strawberry slices.

To the remaining half add sugar and corn starch.  Toss, and then use a fork or pastry knife to mash.

Roll your dough out to 1/4″ thin.  Use a slotted spoon to transfer your mashed berries to the center of the dough.  Over top, arrange remaining strawberries in a circle.  Fold the edges of the dough over the berries so they are less than halfway covered.

Brush dough with egg.  Brush strawberries with honey.

Bake at 375 for 20 minutes, or until golden brown.