Ingredients

FOR THE CRUST…
1 c flour
1 tsp sugar
1/4 tsp baking powder
1/4 tsp salt
4 Tbsp unsalted butter, cold, cut into 1/2 inch pieces
3 Tbsp sour cream
STRAWBERRY FILLING
2 c fresh strawberries, sliced
1/4 c sugar
2 tsp very good aged balsamic vinegar (you can substitute fresh lemon juice)
1/2 tsp corn starch
pinch of salt
1 egg white, slightly beaten
1-2 tsp unsalted butter for dotting tart
sugar for dusting the tart

Directions

1. Preheat oven to 375 degrees.
2. For the crust, in a food processor, combine the flour, sugar, baking powder and salt. Pulse until mixed. Add the butter and pulse until the mixture resembles course meal. Chill the work bowl for 15 minutes.
3. Replace the work bowl, add the sour cream and process until the mixture resembles coarse sand (Mine gathered up into a nice little ball and it turned out just fine). Gather the dough into a ball and pat it into a disk. Wrap it in plastic and refrigerate for at least 30 minutes before rolling out.
4. For the tart, in a medium bowl, combine strawberries, sugar, balsamic vinegar, corn starch and salt. Gently stir to combine.
5. Unwrap the dough and put between to sheets of plastic wrap. Roll to an 8 inch circle (if making one large tart, roll to about 12 inches). Place rolled dough onto a sheet pan lined with parchment or a silpat mat. Pile the strawberries in the middle of the dough (try not to get too much juice) – you can lay these in a lovely pinwheel pattern if you like, but I don’t have the patience for it and I like rustic looking things anyway. Use 1 cup of berries per tart if you are making 2 tarts. Don’t put the berries to the edge, leave a border.
6. Fold up the edges of the dough over the berries, just at the edge, overlapping and crimping a bit to seal. Lightly brush the edges of the tart with the egg. Dot the berries with a few bits of butter and sprinkle the whole thing, lightly, with some sugar.
7. Bake for about 40 minutes or until golden brown.