Rustic Strawberry Tart

This is a free form tart - no tart pan necessary! It's easy, delicious, and really looks great. You can use puff pastry or a pie crust for this.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  frozen puff pastry sheets, thawed or 1  pie crust
• 1  lb strawberry, washed and quartered
• 1⁄4 cup sugar
• 2  teaspoons cornstarch
•  juice from half lemon
•  water for brushing  pastry dough
•  turbinado sugar for sprinkling over  pastry dough

Directions

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper and set aside.
3. Combine strawberries with the sugar, cornstarch and lemon juice and set aside.
4. While the strawberries are marinating, roll out the puff pastry sheet or pie crust on a lightly floured surface until it's about 1/8" thick.
5. Transfer to lined baking sheet.
6. Spoon strawberry mixture into the middle of the pastry sheet, leaving about an inch or two border all around.
7. Gently fold the sides of the pastry, a little at a time, up over some of the berries, leaving the fruit in the center exposed.
8. Brush top of pastry lightly with water and sprinkle with turbinado sugar. Bake for 30-35 minutes until crust is golden and strawberries are bubbling.
9. Let sit for 5-10 minutes before cutting.