So, Imma be real honest with you for a moment here. I am a tiny woman with little-to-no upper body strength. I wish it weren’t true, but it is. And I have the tiniest little stick arms to boot. I don’t often wear wrist jewelry or watches because they’re just too big for me and slip right over my equally tiny hands.
Such is the plight of stick arm folk.
Now, I’m not trying to paint a oh-woe-is-me sort of picture here. I came to terms with my stick-armedness and lack of wrist accessories years ago. What I am trying to say, is that I get overly excited about things that make me feel strong.
And not like normal people experiences of feeling strong, but like “I opened this jar all by myself!” or “I pulled something too hard and it ripped because I’m obviously TOO STRONG FOR MY OWN GOOD!” You know, little victories.
So you can only imagine my simultaneous dismay and inner Strong Woman fueled joy when I pulled the front off the oven door while baking the shell for this tart. I AM TOO STRONG FOR MY OWN GOOD! And no, we’re not going to talk about how the front was already loose and missing a screw…
SO MUCH STICK ARM STRENGTH.
Followed by a mild string of swear words as I remembered my tart shell was already in the oven and getting crisper by the minute. Obviously not the best time to go all Rambo on the oven door…
And speaking of ovens and oven use, it’s hot here. Like oh-so-hot. And with only hotter days on the way according to the forecast. Which is why we’re going all minimal-baking with this red, white, and blue beauty right here. Just 10 minutes of baking. 10 MINUTES. And if the short baking time hasn’t sold you on this summery treat, maybe the cold vanilla custard and fresh fruit will.
THIS on a hot summer day = Best. Thing. EVER. After ice cream… but it’s a close second for sure! And just in time for adding to your 4th of July BBQ line up.
- Store bought pie dough with 2 rolls of dough OR 2x this pie dough recipe
- ⅓ cup granulated sugar
- 2 tbsp. corn starch
- 1½ cups milk
- 2 egg yolks
- 1 tbsp. butter
- ½ tbsp. vanilla extract
- ½-3/4 lb. fresh strawberries, sliced
- 1 cup fresh blueberries
- Roll out or unwrap your pie dough, and gently press it into your tart pan. Trim away any excess around the top. Prick the bottom of the dough, and fill with pie weights (if you don't have pie weights you can bake it without, just be prepared to press down any air pockets). Bake at 450F/230C for 10-12 minutes, or until the crust is golden brown (if using pie weights, remove the weights for the last 5 minutes of baking).
- While the tart crust bakes, roll out or unwrap your second crust. Using star cookie cutters in various sizes, punch out star shaped pieces of crust. When the tart crust comes out, bake the stars at the same temperature for 6-7 minutes, or until golden brown. Immediately dust the stars with powdered sugar once you take them out.
- To make the vanilla filling, combine the milk and granulated sugar in a small saucepan over medium-high heat. In a small bowl, whisk together the corn starch and egg yolks. Once the milk mixture is hot (but not boiling) pour half of it into the egg mixture, whisking constantly. Pour the egg mixture back into the saucepan, whisking the entire time, and bring to a boil. Boil for a few minutes until the mixture is thick. Remove the pan from the heat and whisk in the vanilla extract and butter.
- Allow the mixture to cool to about room temperature before pouring it into the tart crust. Wrap the crust and filling with plastic wrap and chill in the refrigerator until the filling has set.
- Layer the tart with slices of strawberries, whole blueberries, and the powdered sugar dusted stars.