Strawberry Black Pepper Tart

By á-161741

Ingredients

• CRUST:
• 1/4 cup(s) whole-wheat pastry flour
• 1/4 cup(s) all-purpose flour
• 1 teaspoon(s) sugar
• 1/8 teaspoon(s) salt
• 1 tablespoon(s) cold unsalted butter, cut into 4 chunks
• 1 tablespoon(s) canola oil, or walnut oil
• 1/4 teaspoon(s) distilled white vinegar
• 1 1/2 tablespoon(s) cold water
• FILLING:
• All-purpose flour, for dusting
• 1 1/2 cup(s) sliced strawberries
• 4 teaspoon(s) sugar
• 1 teaspoon(s) all-purpose flour
• 1 teaspoon(s) cornstarch
• 1/2 teaspoon(s) coarsely ground pepper
• salt

Preparation

Step 1

CRUST: 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. FILLING: Preheat oven to 375 degrees F. 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. 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.) 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.