We recently shared a super simple yet beautiful Spring Tart recipe using Puff Pastry. This Strawberry Tart is the perfect sweet counterpart to serve at a brunch or baby/bridal shower. We’re literally talking about 15 minutes of active time here, then into the oven it goes. It’s so easy, your ten-year-old could do it. Ours did…

Begin by scoring the edge of the Puff Pastry (simply cut half-way deep into the dough 1 inch from the edges. The dough will rise around the strawberries and create a pretty, raised border):

Then you’ll brush the dough with melted butter:

And sprinkle generously with sugar:

Arrange strawberry slices any way you think is pretty. We went with the photo that Food Network Magazine provided and alternated the way the strawberries pointed by rows:

Sprinkle with more sugar, bake at 400 degrees for about 30 minutes, and viola!

We like to sprinkle everything we possibly can with powdered sugar, so we did so here:

The really nice thing about this tart is that it isn’t overly sweet. Some might even claim that it isn’t sweet enough. We think that’s a good sign that you’re justified in serving this to guests as a non-dessert item – you don’t always want a sickly-sweet dessert just because it involves strawberries. Here, the strawberries shine and aren’t overpowered by a high-fructose-corn-syrup-y glaze. Whip up a couple of these pretty, subtle tarts the next time you need to bring something bright and easy to a get-together.

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Depending on their age, your kids can make this entire thing themselves! At least let them sprinkle sugar and arrange strawberry slices (you can fix them when they’re not looking). As you prepare and enjoy this with those you love, teach them a few things about strawberries:

• Strawberries are bright red because they contain anthocyanidin, which helps to protect your heart from disease.
• Strawberries also provide you with manganese, which is great for kids whose bones are growing.
• Strawberries give you vitamin K for proper blood clotting, and you can only get it through your diet.

 

From: Strawberry Tart, #47