TWD #16 I heart this tart
I am a lucky girl.
I live in California where you can get strawberries all season long. It’s a great perk well… besides the beach, amazing weather, Vegas only a car ride away… need I go on? HAHA! Since strawberries are available winter, spring, summer and fall, its one of my favorite fruits to snack on alone or with any dessert. So I am sure you can imagine my delight when Marie of A Year in Oak Cottage chose La Palette’s Strawberry Tart on page 374-375 as her pick this week for us. Crumbly tart crust, strawberry jam and fresh strawberries? I am in!
What I learned this week:
Sometimes simple things can give you amazing results. It doesn’t have to be complicated to be delicious.
Please bare with me. Since we are not able to post the recipe anymore (see below for more details) I am a little flustered! Posting pictures with the recipe is part of my writing style so in its absence I need to reinvent myself. ::taking deep breath::
Here we go…
This recipe is brilliant b/c its simple but refreshing and elegant. I do not own a tart pan so opted for my 9 inch springform pan instead. Even though it doesn’t give it the characteristic tart ruffles around the edge I think it makes the tart more “rustic” so I dig it. At least until my husband lets me buy a tart pan. ::wink::
The tart dough comes together very easily in a food processor. All you need is flour, powder sugar, a little salt, cold butter and an egg yolk. Pulse a few times and VOILA you got dough baby!
Dorie mentions in her cookbook, Baking: From my home to yours, after adding in the egg yolk and pulsating for a couple good 10 sec long, you’ll hear the sound change slightly. I need to comment that I think this simple fact is a big reason why I LOVE Dorie’s cookbook. She’s very real and I love her matter a fact approach. She tells you what to expect even if its as small a characteristic as the sound change in your food processor. Trust me. To a novice baker all these simple tricks make baking from her cookbook user friendly. I noticed the sound change right away and knew it was time to knead the dough and prepare the pan.
After freezing the dough for an hour I popped it in the oven for 33 minutes, let it cool and then slathered some yummy strawberry preserves all over. The recipe calls for strawberry jam but since I had strawberry preserves available I decided to go with that instead. Call me weird but I love the little seeds even though they do tend to get stuck between my teeth sometimes. LOL. I wish I had some kirsch to douse the strawberries with per Dorie’s suggestion but I settled for a sprinkle of sugar and added to my mental rolodex to buy some kirsch on my next grocery store excursion instead.
Ugh. Forgive my lighting issues.
Husband rating: A+
He said it reminded him of the apple-pie cake but not as cakey. He loved it but still thinks the apple-pie cake is his favorite though it didn’t stop him from having 2 FAT slices of strawberry tart.
Wifey rating: A+
I love this recipe for 2 reasons: Its delicious and simple. What could be better? The crust is so buttery and yummy (I think its my favorite part) and the strawberries are a great fresh complimentary ingredient.
Our fearless leader, Laurie, along with our group’s namesake Dorie Greenspan, have respectfully requested we not post complete recipes anymore but I hope they won’t mind if I post the link to the recipe from Serious Eats instead where Dorie is a contributing writer. Check out the Tuesdays w/ Dorie blogroll on the side menu bar for more tarts!
Next week: Peppermint Cream Puff Ring on pages 290-292
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