Srawberry Apple Tart

2 cups flour

1/2 teaspoon salt

1 tablespoon sugar

1 1/2 sticks butter, cold, diced

1/2 cup ice water

4 Granny Smith or Golden Delicious apples

1 small package of fresh strawberries

1/2 cup sugar

1/2 stick butter, diced

Place flour, salt, and sugar either in a mixing bowl or a food processor. Add the stick and a half of butter by pulsing the food processor or cutting in with a butter knife, until the pieces are pea-sized. Mix in the ice water until the dough comes together. Place on a floured surface and quickly knead into a ball. Wrap the ball of dough and chill for an hour.

Preheat oven to 400 degrees F. Line a sheet pan with parchment paper or wax paper. Roll the dough to about a 10 by 15-inch rectangle and place on the prepared sheet pan back in the refrigerator.

Peel the apples and cut into 1/4-inch slices. Overlap the edges of the apples as you arrange them in whatever pattern you choose, leaving space to add the strawberries later. Sprinkle the 1/2 cup sugar over the apples and dot the pieces of butter over the tart. Bake for 30 to 40 minutes.

While the tart bakes, rinse and cut the strawberries into thirds. After 30 minutes of baking, remove the tart from the oven and place the strawberries in the leftover space (or on top of some apples if you didn't leave space). Bake for 15 to 20 more minutes (no more than that unless you like squishy strawberries). When you remove the tart, be sure to slide a spatula under the pastry to make sure it doesn't stick to the parchment paper as it cools.