Sheet Pan Strawberry Pastry Tart

For the Crust

1. Assemble the Ankarsrum Assistent with the Stainless Steel Bowl and Premium Cookie Beaters.
2. Add the flour, sugar, and salt to the bowl. Mix on low speed (1 o’clock) until combined.
3. Add the butter and mix on medium speed (4–6 o’clock) for 1–2 minutes, until the mixture resembles coarse crumbs.
4. Reduce to low speed (1 o’clock) and slowly drizzle in the ice water. Mix for about 1 minute, adding more water if needed, until the dough holds together when pressed.
5. Transfer the dough to a lightly floured surface and gently form it into a rectangle. Divide in half, wrap tightly, and refrigerate for 1 hour.

For the Filling

1. In a medium saucepan, combine the strawberries, sugar, cornstarch, lemon juice, and salt.
2. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Reduce the heat and simmer for 10 minutes, until the strawberries are softened and the mixture is thickened.
3. Mash the strawberries until mostly smooth with no large pieces remaining. Remove from the heat.
4. Transfer about 1 cup of the filling to a fine-mesh sieve set over a small bowl. Press firmly to extract ¼ cup of strawberry syrup for the glaze. Return the strawberry pulp to the filling and let it cool completely.

For Assembly and Baking

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll one piece of dough into a 12 x 18-inch rectangle. Transfer to the prepared baking sheet. Dock the dough all over with a fork.
3. Spread the cooled strawberry filling evenly over the dough, leaving a 1-inch border around the edges. Brush the border with egg wash.
4. Roll the second piece of dough into a similar rectangle and dock with a fork. Carefully place it over the filling. Trim and align the edges, then crimp with a fork to seal.
5. Brush the top with egg wash and sprinkle lightly with sugar.
6. Bake for 18–20 minutes, until lightly golden all over. Cool completely before glazing.

For the Glaze

1. Assemble the Ankarsrum Assistent with the Stainless Steel Bowl and Balloon Whisks.
2. Add the icing sugar, reserved strawberry syrup, milk, and salt. Mix on medium-high speed (6–8 o’clock) until smooth and pourable.
3. Spread the glaze over the cooled tart and finish with rainbow sprinkles.
4. Slice into 9–12 rectangles and serve.

Notes:

• Cool the filling completely before assembling the tart. Warm filling can soften the dough and make the tart difficult to handle. / If the dough becomes soft while rolling or assembling, refrigerate it for 10–15 minutes before continuing. / Store covered at room temperature for up to 1 day or refrigerated for up to 3 days. Bring to room temperature before serving for the best texture. / The crust can be made with the plastic Beater Bowl and Cookie Beaters or the Dough Roller. Please adjust by using room temperature butter, not cold butter.