Strawberry Sablée Tart Recipe

Preheat the oven to 375°F (190°C).

In a food processor, combine the flour, sugar, butter, and salt. Process until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg yolk and ice water. Add the mixture to the food processor and pulse until the dough comes together.

Transfer the dough to a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.

Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, then remove the paper and weights. Bake for an additional 5 minutes, or until golden brown. Let cool completely.

In a small saucepan, heat the strawberry jam over low heat until melted and smooth. Remove from heat and let cool slightly.

Spread the cooled jam evenly over the bottom of the tart crust. Arrange the sliced strawberries on top.

Dust with powdered sugar before serving. Serve chilled.