Scandinavian Summer Strawberry Tart

preheat the oven to 350F. Grease an 11 inch tart pan, or a shallow cake/pie pan of a similar size.
In a small bowl, mix together the flour and baking powder.
In another bowl (or standing mixer) cream together the 1/2 cup butter and 1/2 sugar until well blended. Then beat in the egg.
Blend in the flour mixture, until well mixed. Press about 2/3s of the dough into the tart pan, covering the bottom and up the sides.
Stir together the strawberries, 1/2 sugar, and potato/cornstarch. Dump this filling into the tart crust, then dot the top with lumps of the 2 Tbs. of butter.
Use the remaining tart dough to make a lattice top (roll into strips, and weave in a crosshatch across the top of the tart) - or if you're a bit lazy like me, make the remaining dough into leaf-like or other shapes and lay them atop the filling. If desired, brush the top dough very lightly with milk and sprinkle with another Tbs. of granulated sugar.
Bake the tart for 25-30 minutes until the crust is golden brown and the filling is bubbling. Allow to cool for 20 minutes and serve warm, or serve at room temperature. The tart is marvelous by itself, but even better topped with sweetened whipped cream with a dollop of sour cream whipped into it.