“Another delicious recipe from Martha - I love this when the strawberries are fresh in the summer -”

Ingredients Nutrition


  1. Combine strawberries and sugar, and let stand for 1 hour. Drain, discarding liquid. Add cornstarch to berries and stir.
  2. Preheat oven to 450°F On a lightly floured surface, roll out half the dough into a 11-inch square. Fit into a 9-inch square fluted tart pan with a removeable bottom, pressing dough gently into sides. Prick bottom with a fork. Spread strawberry mixture over dough.
  3. On a lightly floured work surface, roll out remaining dough into an 11-inch square. Cut out shapes as desired, keeping at least a 3-inch border. if dough becomes too soft to work with, refrigerate until firm. Carefully place the dough over filling, and trim any overhanging dough. Press edges to seal.
  4. Whisk together egg and water, and brush egg wash over crust. Sprinkle with sanding sugar.
  5. Place with tart on a baking sheet and bake 25 minutes. Reduce oven temperature to 400°F Bake until filling is bubbling 30-35 minutes. If crust browns too quickly, cover with parchment paper and then foil. Let cool completely before unmolding. Cut into squares, and serve.

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