A super easy and yet impressive fall back dessert.
Pie crust - you can make your own or use store bought
1 lb fresh strawberries sliced
Tbsp butter, cut into chunks
1/2 - 1 c granulated sugar
1 egg, beaten for egg wash
Preheat your oven to 425 degrees. Line your baking sheet with parchment paper. Roll out your pie crust to about 1/4 in. Trim edges so it is a rough circle. Lay your dough on your baking sheet, it is ok if it overhangs for now. Add sugar to strawberries, reserve a bit to sprinkle over your crust. If you would like to add some spices do it at this point. I find strawberries are fine on their own while apples need cinnamon and nutmeg. Pile your fruit in the center of your crust, make sure you leave about a 2 in ring around the outside. Once you have piled in your fruit start folding your dough up around your fruit, slightly pinching the overlaps. If you don't pinch them together as your tart bakes they can pull apart and flatten. With a pastry brush brush your egg wash over all exposed dough. Then sprinkle sugar over that. Place your butter over the fruit. Bake for 25 to 30 minutes.