Tart Basit Çilek

Tart Basit Çilek

I celebrated my birthday this week and instead of the typical cake, I chose to make something a little different. And surprisingly, it doesn't involve any chocolate. This year, I decided to make myself a simple strawberry tart.
Tart Basit Çilek

Tart Basit Çilek

I've been favoring fruit desserts lately, partly because I'm trying to eat healthier, which is a good thing. And sincemy youngest son has dairy and egg allergies, I've also been shifting my focus on doing more vegan desserts, which is also a a good thing. I mean, it'sso incredibly easy for me to just devour a piece of chocolate (or two or three). So I want to balance things out by eating fresh fruits or using them in my desserts. And that's also a good thing.

If I have to pick only one type of fruit to eat on a daily basis, it would have to be strawberries. They're so sweet and delicious, I could eat them all by themselves or use them to top a dessert. And since they're in season right now, what better time to enjoy them. So for my birthday,I wanted to make a quick and easy puff pastry tart and cover it with rows and rows of luscious red strawberries. Happy Birthday to me indeed :-)

Tart Basit Çilek

Tart Basit Çilek

Tart Basit Çilek

Simple Strawberry Tart

Makes about 9 servings

Allergy Note: contains wheat ingredients

1 sheet of puff pastry

2-3 Tbs. granulated sugar or turbinado sugar (aka Sugar in the Raw)

1/4 cup seedless raspberry jam

about 1 pound of fresh strawberries, washed and hulled

confectioner'ssugar for dusting (optional)

Tart Basit Çilek

Let the puff pastry sheet thaw at almost room temperature (about 15 to 20 minutes).

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking mat.

Lightly brush the edges of the puff pastry with a little water, fold in about 1/2 inch of the edge to create a border. Crimp the edges using a fork then prick the center. Sprinkle the edges with sugar.

Bake for 20 to 25 minutes or until golden brown, turning the baking sheet halfway during baking if needed. Allow to cool then spread raspberry jam evenly over the center. Arrange strawberries cut side down. Dust with powdered sugar. Serve immediately.