Strawberry Tart with an Oat Flour Crust
Servings 1 4.5 x 14-inch rectangular tart, or a 9-inch pie
- 1 cup white whole wheat flour or unbleached all-purpose flour
- 1 cup oat flour
- 16 Tablespoons unsalted butter, chilled (2 sticks)
- 4-5 Tablespoons cold water
- 1 egg, lightly beaten
- Raw cane sugar for dusting the top crust
- 16 oz fresh strawberries (about 2 cups sliced)
- 3 Tablespoons coconut sugar
- 1 teaspoon pure vanilla extract
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons arrowroot starch, cornstarch or tapioca flour
- Homemade whipped cream or vanilla ice cream
- Fresh mint
For the Crust:
In a large bowl, whisk together the flours. Scatter the butter pieces over the top, and work with a pastry blender, or your fingers, to combine, until the mixture resembles gravel, with lots of butter chunks the size of large peas.
Drizzle the chilled water over the flour mixture, 1 Tablespoon at a time, tossing the dough with a rubber spatula to moisten evenly. Add just enough liquid for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl.
Working the Dough:
Knead the dough in the bowl 10-20 times to bring it together. Dump the dough onto the counter or a cutting board, and drag portions of the dough across the counter with the heel of your hand (this makes the mixture come together and yields a flakier dough). Gather the dough into a ball (a metal bench scraper helps). Flatten the dough into a disc, wrap it loosely in plastic or beeswax wrap. Chill the dough for 30 minutes.
For An Extra Flaky Crust:
On a lightly floured surface, roll the chilled dough disk into a rectangle that is about ¼” thick. Fold it in thirds like you’re folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes.
Shape the Dough:
Remove the dough from the fridge, unwrap it, and place on a lightly floured surface.
Roll it into a rectangle, of 1/4-inch thickness, slightly larger than the rectangular tart pan. Carefully transfer the dough to the pan, and trim the edges. Chill the tart pan for 30 minutes. In the meantime,
For the Filling:
In a medium mixing bowl, stir together the sliced strawberries, coconut sugar, vanilla, lemon juice and arrowroot starch until combined. Let sit at room temperature while the crust mixture is chilling. After the crust has chilled, arrange the sliced strawberries in the pan.
Preheat the oven to 425°F. Bake the pie base for 20 minutes, then carefully remove from the oven and add the top design pieces. Continue to bake for 20 minutes, until the strawberry filling is set, and the top crust design is golden brown. Remove from the oven, and transfer to a cooling rack.