I KNOW I KNOW I haven’t updated in a really long time. I moved home and got a job and things got a little crazy for a while… at first I thought I failed at everything, then I realized: THIS IS MY WEBSITE AND I CAN DO WHATEVER I WANT WITH IT. With that being said, from now on I’m going to update whenever I want! HOORAY no rules!

I made these tarts a few weeks back when I was at my boyfriends house. He’s great in the kitchen, but the guy doesn’t have a darn pie dish! I had to improvise with the fresh strawberries I bought and this is what happened…

For the crust: click here!

Filling:
Quart sized container of strawberries, sliced and stems removed
Zest of 1/2 lemon
1/2 c. white sugar

Preheat oven to 350 degrees. Break dough into four equal parts, and roll out each until about 8″. Layer strawberries in center of each, leaving at least 2″ around the edge. Fold edges of dough over and crimp with your fingers or a fork. Finish by sprinkling the whole tart with sugar and lemon zest. Place on a sheet pan and bake for 45-50 minutes, or until golden brown. Serve with whipped cream!

Note for making tasty tarts: The best thing about these tarts is how quick they are… super simple and fresh! Although I definitely don’t endorse it, you could easily get a store-bought crust and have them done even faster… Instead of using whipped cream, we had some frozen vanilla yogurt in the fridge (it was a good night to say the least). I’M SO HAPPY TO BE BACK!