It’s June, and if you’re not eating strawberries… you must be living in the frozen tundra somewhere. Seriously, June is the month of summer and strawberries… and strawberry tarts are among this month’s most iconic foods. Do you need a better reason to make a strawberry tart? We’ve got you covered, with a super-easy strawberry tart that looks like you’ve spent a lot more time on it than you actually have.
Here’s the deal: You just need a pack of frozen filo (phyllo) dough, some butter, some sugar, and the best strawberries you can get your hands on, ideally from your closest farmers’ market. Then you’re basically good to go.
- ½ pack - about 10 sheets - frozen filo dough, defrosted
- ¼ cup butter, melted
- 2 T. strawberry jam
- 1 pint fresh strawberries, hulled and sliced
- ½ cup sugar
- Lay one sheet of filo dough down on a 8 or 9-inch tart pan, brush it with a thin layer of melted butter. Repeat with the remaining sheets of filo dough, rotating the sheets slightly with each layer so you get full coverage of the tart pan, and brushing a thin layer of butter on each sheet of dough. Heat the strawberry jam in the microwave or on a stovetop until it becomes liquid; brush the strawberry jam on the very top layer of filo dough.
- Meanwhile, toss the strawberry slices in a small bowl with the sugar. Arrange the strawberries on the top layer of filo dough in a circular pattern. Pour any remaining strawberry-sugar liquid on top.
- Trim all loose ends of the filo dough to about 1 inch from the edge of the pan. Gently tuck in the filo dough so that it forms a neat crust around the strawberries.
- Bake at 350 for 25 minutes or until the filo dough is golden brown and the strawberries are bubbling.
Here’s the good thing about this recipe – All of that brushing butter on the filo layers? It’s so easy, a kid can do it. And a kid should do it. Put them to work, and this strawberry tart will be done in no time. Happy June!