1 1/4 cups all-purpose flour
1/4 tsp. salt
Add 1/3 butter flavored shortening
Go old school and use a fork to blend in the shortening. The mixture should look like coarse crumbs.
Add 5 tbsp. ice water. Blend with fork until dough is moistened. Using your hands, roll the dough into a ball and transfer to a lightly floured surface. Begin rolling the dough out in a fairly round shape.
Transfer dough to a ungreased baking sheet.
Add 2 1/2 cups of sliced macerated strawberries*, leaving an inch border all around. Crumble 2 cups of chocolate chip cookie dough on top of the strawberries. Feel free to use the prepackaged stuff or make your own. I happened to have this leftover from a batch of cookies.
Fold the edges of the dough up and slightly over the filling in a free form tart style. It's okay to make it look a little rustic - that's half the beauty of it.
Oh my goodness, it's looking delicious already! I had to remind myself that it was raw to keep from sneaking a smidge. :)
Brush the edges with the white of one egg. Sprinkle cinnamon and sugar on the entire tart.
Bake at 375 for 15-25 minutes or until the tart is golden brown. I lost track of my baking time so you might want to peep at yours a bit here and there to make sure I didn't lead you astray in the baking time department. We don't want any burnt or undercooked tarts here my friends! There are fewer things in life more sad then a burned dessert. Seriously.
Tada! The finished product. Let it rest for 10 minutes and then slice into it with gusto. Ice cream often wishes it had a tart this yummy to be served atop of so go ahead, make your ice cream's life complete and scoop some up before diving into the deliciousness that is a strawberry chocolate chip tart.
*To make macerated strawberries:
Sprinkle with 1 tbsp. sugar
Stir together. Allow the strawberries and sugar to get cozy for at least 5 minutes. The sugar will draw the juices out of the strawberries and leave you with the perfect tart filling.