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Ashley Rempe's strawberry tart

Prep Time 2 hours 45 minutes
Cook Time 45 minutes
Serves 8 servings

Ingredients

  • 1 qt strawberries, cleaned and hulled

For the dough:

  • 9 oz all-purpose flour
  • 2 eggs, room temperature
  • 3 oz powdered sugar
  • 1 stick butter, softened
  • 1/4 tsp baking powder

For the brow-butter filling:

  • 1 cup sugar
  • 4 eggs
  • 1/2 cup all-purpose flour
  • 2 sticks butter
  • 1/4 tsp salt
  • 1 orange, zested
  • 1 tsp vanilla bean paste

Streusel topping:

  • 1 stick butter
  • 3 oz brown sugar
  • 1/2 cup oats
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

Directions

Make the dough:

  • Add softened butter to a standing mixer fitted with a paddle attachment (or a bowl using a hand mixer). Add sugar and beat until light and pale yellow color. 
  • With the mixer on medium speed, add the eggs and emulsify while scraping down the sides of the bowl until fully incorporated. 
  • Add the flour and baking powder and mix to combine.
  • Remove the dough from the bowl and wrap in plastic. Refrigerate until dough is firm, about an hour. 

Make the brown butter filling:

  • Brown the butter in a sauce pan on low heat. (Browned butter happens when the milk solids toast once separated from the butter; it should smell nutty and be dark brown, not black. You might have to take a metal spoon and scrape the bottom of the sauce pot to release the browned butter bits from the bottom). Remove butter from heat and let cool  
  • Add eggs, sugar, orange zest, salt, vanilla and flour to a large bowl. Mix to combine. Slowly (or you'll wind up scrambling them) whisk warm butter into the egg mixture. Dont forget to scrape the bottom of the pan to incorporate the brown bits into your egg mixture. There should be no lumps and the butter should be fully incorporated 

Make the streusel topping:

  • Melt butter in a microwave-safe bowl.
  • Add flour, sugar, oats and salt. Mix to combine. The topping should slightly clumped together.

To assemble the tart:

  • Preheat oven to 350°F.
  • Roll out the tart dough and place in a 9-inch tart pan. Trim off the excess dough from the edges.
  • Add in half the quart of strawberries to the bottom of the pan.
  • Pour the brown-butter filling over the strawberries.
  • Sprinkle oat topping all over the tart. Place on a baking sheet and bake for 45 minutes, or until golden brown. Allow to cool before slicing.
  • Serve warm or at room temperature with vanilla ice cream or whipped cream.
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