Strawberry Crumble Tart

Ok, so I guess it's technically more of a pie than a tart but I say when you're making up a recipe you can call it what you want, right?  I was walking around farmer's market last week and all the summer fruits were just calling to me.  When I came across three basketsts of strawberries for $5.00 I knew exactly what I wanted to make for an evening with friends...a strawberry pie with a crumble top and shortbread tart crust. Is it just me or are some things just better with a crumble topping? 

Beautiful right?

When I got home I went through some of my favorite baking books, looked through my cupboards and farmers market finds and put this recipe together.  The strawberries were so sweet I knew I didn't want to use too much sugar, I hate when something is too sweet and you can't taste the fruit.  I also wanted used a bit of ginger and orange zest to give it a little deeper flavor. 


The tart was a hit with my friends and I think I may be making it again for my dad's 70th birthday party later this month. Give it a try, so simple!


Shortbread Crust:

• 1 1/2 cups flour
• 1/4 tsp salt
• 1/2 tsp ground ginger
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 3/4 cup butter

Preheat oven to 350


Combine dry ingredients and sugars mix in butter with a fork or by hand.  Dough will be slightly sandy.  Pres into tart pan or 9" pie pan.  Bake for 10 minutes then set it aside to rest while you prepare the filling and topping.  


Crumble Topping:

• 1 cup flour
• 2/3 cup oats
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1/2 cup butter

Combine dry ingredients and sugar then work in butter until small lumps form.  Set aside.  


Strawberry Filling:

• 3 baskets fresh strawberries chopped (some of my strawberries accidentally fell into my mouth before making it in the pie)
• 2 tbs brown sugar
• 1 tbs white sugar
• 1/2 tsp ginger
• Zest of 1/2 an orange
• 1 tbs corn starch

Preheat oven to 400


Toss strawberries with sugars and orange zest, add in ginger and corn starch last.  Pour filling into tart shell then evenly top with crumble topping.  Bake the tart at 400 for 8 minutes then reduce temperature to 350 and continue to bake for 15-20 minutes or until the filling begins to bubble and topping turns golden.


Serve it up and enjoy all the yummy noises your friends will make!  

It didn't even last a day