Rustic Strawberry Tart and Sweetened Whipped Cream (Quick and Easy: Ranch Cookout) - “The Pioneer Woman”, Ree Drummond on the Food Network.

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Yannie

subheading: Macerated Strawberries:

4 cups strawberries (fresh, hulled, halved)

½ cup granulated white sugar

2 tablespoons flour (all-purpose, plus more for dusting your work surface)

1 teaspoon vanilla extract (pure)

1 teaspoon lemon zest (freshly grated)

1 teaspoon lemon juice (freshly squeezed)

subheading: Rustic Strawberry Tart:

2 pie dough crusts (store-bought, thawed if frozen)

1 recipe Macerated Strawberries (*recipe above)

1 recipe Egg Wash (*recipe follows)

1 recipe Warm Apricot Preserves (*recipe follows)

1 recipe Sweetened Whipped Cream (for serving, *recipe follows)

subheading: Egg Wash:

1 egg (large)

1 tablespoon water

subheading: Warm Apricot Preserves:

⅓ cup preserves (apricot)

1 splash water

subheading: Sweetened Whipped Cream:

1 cup cream (heavy, cold)

1 teaspoon granulated white sugar

subheading: Special Equipment:

A Cutting Board

A Sharp Chef's Knife

A Lemon Zester/Grater/Rasp/Microplane

A Lemon Juicer

A Large Mixing Bowl

A Small Mixing Bowl

A Rubber Spatula (heat-safe)

Plastic Wrap

A Rolling Pin (dusted with flour)

A Ruler (optional)

A Baking Sheet (lined with Parchment Paper)

A Whisk

A Pastry/Basting Brush

A Small Saucepan

A Stand Mixer (fitted with the Whisk Attachment)

Air-Tight Containers (for storing leftovers)

A Small Serving Bowl, Serving Spoon and (for the Whipped Cream)

A Large Rimmed Serving Platter

A Pie Slicer/Server

Small Dessert Plates and Dessert Forks

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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