Strawberry Tart

Last week, I had a pedicure, which I get about every 2 years! I thought I needed it before going into chemo. Anyway, the lady handed me the latest People Magazine. I found this recipe and gave it to my daughter, Zoe, to make. It was SO good, very light! You could substitute different kinds of fruit.

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Strawberry Tart
Recipe adapted from Gail Simmons’s Talking with my Mouth Full

Serves 6 to 8

1 cup flour
1 tsp baking powder
pinch salt
1 stick unsalted butter, room temperature, plus more for coating pan
1 cup sugar, plus 2 Tbs
2 large eggs, room temperature
1 tsp vanilla
8 oz fresh strawberries, halved
Juice of half a lemon
1/2 tsp cinnamon

Preheat oven to 375 degrees. Butter a 9-in. springform pan. Whisk together flour, baking powder, and salt. Set aside. Cream butter and 1 cup sugar until light and fluffy, about 3 minutes.

Add eggs one at a time, beating well after each addition. Mix in vanilla. Using a mixer on a low speed, incorporate flour mixture until just combined. Pour batter into prepared pan. Cover with plastic wrap and chill 20 minutes.

Arrange strawberries in concentric circles on top of dough. Pour lemon juice evenly over strawberries. Combine remaining sugar and cinnamon and sprinkle over strawberries. Bake tart until edges are golden and center is set, 45 minutes. When tart is cool, run a sharp paring knife around the edge, and then remove the sides of the pan.

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