strawberries are in season right now so they are everywhere and they are cheap! i have had more than my share of fresh strawberries – especially with a nice dollop of nutella – yum!
other than strawberry shortcake or as jam, i was curious to try new desserts with strawberries. a lot of my search results included whipped cream or cream cheese but i wanted find a healthier dessert. then i found this recipe.
i wasn’t sure how pepper fits in a dessert but i was curious to try it. the pepper adds just a hint of spice. to give it an extra festivitiy, i added a dark chocolate drizzle on top – after all, you can’t go wrong with chocolate on top of strawberries! to save time, i made this with store-bought pie crust so perhaps this wasn’t the healthiest dessert. next time i want to try the pie crust recipe. i can’t wait to make this again!
For the crust
- store bought 9″ pie crust – or – pie crust recipe below
For the filling
(if using store bought pie crust, double all of the ingredients below)
- 1-1/2 cups sliced strawberries
- 4 teaspoons sugar or 1 tablespoon pure honey
- 1 teaspoon all-purpose wheat flour
- 1 teaspoon cornstarch
- 1/2 teaspoon coarsely ground pepper
- Pinch of salt
For the topping
- 2 ounce unsweetened dark chocolate, optional
Preheat oven to 375 degrees F.
In a medium bowl, toss strawberries with flour, cornstarch, pepper and salt. Then add sugar or honey and use your hands to mix thoroughly.
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.
To add a little more love, melt dark chocolate and drizzle on top of each slice!
- 1/4 cup whole-wheat pastry flour
- 1/4 cup all-purpose flour
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1 tablespoon cold unsalted butter, cut into 4 chunks
- 1 tablespoon canola oil, or walnut oil
- 1/4 teaspoon distilled white vinegar
- 1-2 tablespoons cold water
- All-purpose wheat flour, for dusting
Mix whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry cutter or fork until it is smaller than peas. Stir in oil and vinegar. Mix in enough water so the dough is evenly moist and a little crumbly but not wet. Gather the dough into a ball, then pat it into a disk.
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.
After making the filling, 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.)