Strawberry Crostatine dairy free and egg free

[Guest guest]

Strawberry Crostatine

 

1 1/4 cups all-purpose flour

2 tablespoons sugar

1 teaspoon lemon zest, grated

1/2 teaspoon salt

1/4 cup olive oil

2 tablespoons low-fat milk or soy milk

 

2 pints strawberries, rinsed and hulled

1/2 cup sugar

3 tablespoons cornstarch

1/2 cup water

1 tablespoon fresh lemon juice

confectioner's sugar

 

Crust: Preheat oven to 400 degrees.

Stir flour, sugar, lemon zest, and salt with a fork until blended. Whisk

together the oil and milk. Gradually add milk mixture tossing with fork until

dough forms a ball. Add more milk, if needed. Press dough into disc. Divide into

8 wedges.

Roll each between two sheets of waxed paper into mall circles large enough

to fit 3-inch tart pans. Press into pans; trim edges. Place a 4-inch square of

waxed paper in each tart pan; weight with a layer of dried beans or rice. Bake

10 minutes; remove paper and beans. Bake until golden, about 5 minutes. Cool.

Remove pastry shells from pans.

Filling: Reserve 24 of the most perfect berries for the top of crostatine;

cut in half; reserve. Thinly slice remaining berries.

In a saucepan stir sugar and cornstarch until blended. Stir in water and

half of the berry slices; cook, stirring and mashing berries until boiling,

thick and shiny. Off heat add remaining sliced berries and lemon juice. Cool at

room temperature.

One hour before serving spoon cooled berry mixture into pastry shells;

smooth top; refrigerate. before serving arrange the halved berries, cut side

down, on top of crostatine. Sprinkle with confectioners sugar.

Yields 8 servings.