There is absolutely no easier and more delicious breakfast dish than this. I usually serve it when I have overnight guests or as a delicious treat to a Sunday brunch. A combination such as fresh peaches and Florida strawberries are a perfect duo.
- 1 tablespoon butter or enough non-stick cooking spray to grease skillet
- 1 /2 (15 ounce) package refrigerated pie dough
- 3 cups Florida strawberries, washed, caps removed, allowed to dry and sliced into quarters, lengthwise
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon ice water
- 1 teaspoon granulated sugar
- 1 /2 pint whipping cream
- 3 tablespoons confectioners’ sugar
- 1 /4 teaspoon vanilla
Preheat oven to 350°F.
Prepare bottom and sides of a 10-inch cast-iron skillet with butter or non-stick cooking spray. If you’re lucky enough to own a skillet that was passed down from your grandmother or other great family cook, that’s perfect. Or try Lodge Cast Iron Cookware.
Arrange one of the uncooked crusts in the skillet, more or less, evenly. It’s not even necessary to roll out the dough. It will fit nicely. Note: Most refrigerated pie dough brands have enough product in each package to give you a second opportunity to make a delicious pie or tart another day.
Place cut strawberries in a medium bowl; add sugar and cornstarch and toss gently. Set aside for about 20 minutes. Pour strawberry mixture into center of skillet and fold the edges of the dough toward the center, leaving a 2-inch border so the strawberries are visible in the center of the skillet. The dough will only partially cover the strawberry mixture. Brush edge of dough with 1 teaspoon water and sprinkle evenly with 1 teaspoon granulated sugar. Bake at 375 degrees for about 35 minutes or until golden brown. Set aside to cool slightly.
Whip cream until soft peaks form. Gradually add sugar and continue beating for about 20 seconds. Stir in vanilla.
When tart has cooled slightly spoon into individual serving dishes. Pass the whipped cream. Makes four servings.
Note: Chill cream bowl and beaters before whipping. Don’t over whip. Stop when peaks are soft. Add sugar and vanilla at the end of the whipping. Dollops of cream may be frozen on waxed paper.