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■ 2 cups fresh Florida strawberries, diced

■ 2 tablespoon Florida sugar (divided)

■ 1 tablespoon cornstarch

■ 1 tablespoon fresh squeezed lemon juice

■ 1 tablespoon lemon zest

■ 1 teaspoon vanilla extract

1 egg

■ 1 teaspoon water

■ 1 cup confectioners sugar

■ 1 box pie dough, store-bought, 2 sheets

PREPARATION

■ Preheat oven to 375 degrees.

■ In a small saucepot over medium-low heat, combine 2 cups of diced strawberries, cornstarch, lemon juice, and zest, 1 tablespoon of sugar, and vanilla extract.

■ Stir, while cooking, until a sauce has formed, about 5 minutes.

■ Remove from heat and cool.

■ Reserve ¼ cup of the strawberry mixture to make the glaze.

■ Unroll pie dough and cut out 6 matching rectangles per sheet of dough (12 rectangles total to make 6 pastries). In a small bowl mix the egg and water to create an egg wash.

■ Place an even amount of the strawberry mixture in the center of half of the rectangles.

■ Do not overfill.

■ Leave a clean edge around the dough to seal it properly. Place another piece of the cut pie dough on top of the mixture and use the tines of a fork to seal. Transfer the pastries to a parchment-lined cookie sheet. Use a pastry brush to apply a thin layer of the egg wash.

■ Sprinkle each pastry with the remaining sugar.

■ Bake for 7-10 minutes or until golden brown. Remove from oven and let cool to room temperature.

■ In a small bowl mash the reserved berry mixture with a fork.

■ Add in confectioners’ sugar and stir until completely combined. Adjust consistency with more confectioners’ sugar or water. Drizzle each tart with the glaze.

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