POINTS® Value |  4
Servings | 6
Preparation Time | 15 min
Cooking Time | 30 min
Level of Difficulty | Difficult

desserts | This rustic, palate-pleasing tart can be made with nearly any soft, ripe fruit. If you're short on time, cut corners using refrigerated dough.

1 cup all-purpose flour
1/8 tsp table salt
2 Tbsp reduced-calorie margarine, very cold, cut into small pieces
2 Tbsp vegetable oil
2 Tbsp water
2 cups strawberries, fresh or frozen, hulled and quartered
2 Tbsp sugar

Instructions


1. Whisk together flour and salt; cut in margarine with a pastry cutter or two table knives until pieces are the size of peas. Add oil and toss mixture with a fork until it is crumbly; sprinkle in water (at least 1 tablespoon and up to 2 tablespoons) and stir until dough begins to hold together. Knead very briefly, form dough into a ball and flatten it into a disk.
2. Preheat oven to 400°F. Line a rimmed sheet pan with parchment paper or coat with cooking spray.
3. Set dough between 2 pieces of plastic wrap and roll out to an 11-inch circle. Peel off one piece of plastic and invert crust onto sheet pan.
4. Spoon strawberries onto dough, leaving a 2 1/2 inch border around edges; sprinkle berries with 1 1/2 tablespoon of sugar. Fold border of dough up over berries (so berries near edge are partially covered), leaving the center 5 inches exposed; sprinkle edge of dough with remaining sugar.
5. Bake until center is very juicy and dough is lightly golden, about 25 to 30 minutes. Let cool at least 20 minutes before cutting into 6 wedges. Can be serve slightly warm or at room temperature.