Fresh Strawberry Tart

Prepare the crust.

Position a rack in the lower third of the oven and preheat the oven to 350°F.

Mix the butter, sugar, salt, and vanilla in a medium bowl with a fork. Add the flour and mix just until well blended with a pastry blender or a large fork. Don’t worry if the dough seems too soft. Press all of the dough very thinly and evenly into the sides and bottom of an 8-inch tart pan. If it seems like the butter is getting too oily and it’s becoming difficult to manipulate the dough, simply put it in the fridge for a few minutes, it’ll become easier to handle when it’s chilled.

Using a fork, prick the dough all over the bottom and sides. Place a large piece of parchment paper on top of dough and fill it with pie weights or dry beans. Press weights to the edges of dough and bake crust in the oven for 15 minutes. Remove parchment and weights and place crust back in the oven. Continue baking until deeply golden in color, approximately 10 minutes longer. Remove from oven and place on cooling rack.

While the crust is cooling, prepare the filling. Mix together the sugar, gelatin, and cornstarch. Bring water to a boil in a saucepan. Once it’s boiling, whisk in the dry ingredients and cook until the mixture thickens. Remove from heat and cool to room temperature.

Dip each strawberry into the glaze mixture and arrange them in the crust. Dip each raspberry into the glaze mixture and arrange them in between the strawberries. Chill the tart for at least 2 hours before serving.