Quick Strawberry Free-Form Crumb Tart

Servings: 8

Get the Sheet!

Rounding out our spring table is a dessert that features the strawberries (from California and Florida) just popping up now in markets. We added the healthy oats to bind the topping rather than calling for more flour.



Crumb Topping
1 cup all-purpose whole-wheat flour
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 stick cold butter
1/2 cup regular (not instant) rolled oats

1 sheet prepared pie crust
2 cups fresh strawberries, sliced thin
Juice of 1/2 a lemon
1 cup strawberry jam
1 sheet prepared pie crust
1 beaten egg mixed with a tablespoon of water
Powdered sugar
Strawberries for garnish


Quick Strawberry Free-Form Crumb Tart recipe 


In a food processor, mix the flour with the sugar, cinnamon, and salt. Add the cold butter pulsing until large crumbs form. Add the oats and pulse just to combine. Set aside.

Preheat the oven to 350 degrees.

Roll the pastry sheet out onto a floured surface, forming it into a 12-inch circle. Spread the jam around the pastry, leaving a 2-inch border. Mix the strawberries with the lemon. Place the strawberries on top of the jam. Now, using your thumb and pointer finger, crimp the 2-inch border so that it just touches the edge of the filling. Sprinkle the crumb topping overall to cover the entire filling. Lightly brush the crimped crust (not the crumbs) with some of the egg wash.  

Place the tart onto a baking pan or cookie sheet coated with Teflon™ non-stick. Bake the tart for 35 minutes or until you start to see a few bubbles under the crumb topping. The crust should be golden brown.  Let rest and serve at room temperature.