Fresh Strawberry Tart

Simple, sweet, and to-the-point. Nothing says summer like a fresh strawberry tart and it’s been so beautiful here in LA that it’s close enough!

I use this crust recipe from Dorie Greenspan, substituting 1/2 cup flour for almond meal. I find that including the almond meal gives the crust a lovely texture and a more complex flavor.

I use Smitten Kitchen’s vanilla bean pastry cream as the tart’s filling. Follow the recipe exactly–it’s glorious. See the beautiful vanilla bean specks in the pastry cream? Use real vanilla beans (or my favorite, vanilla bean paste) if you can get your hands on it.

Side note: I’ve made this recipe dairy-free by substituting almond milk or non-dairy creamer for the milk and using margarine for the butter. Looks a little grey-ish, but tastes delicious.

Fresh strawberries slices arranged on top make a beautiful flower. I gave them that shiny, juicy look by making a quick glaze in the microwave: equal parts honey and marmalade (any yellow/orange colored flavor will do) and a splash of lime juice. I brush the glaze over the strawberries with a pastry brush to help them keep their shine and last longer before getting dried out. Basically, lip gloss for strawberries.

This tart is also beautiful when made in mini cupcake pans for single-serving portions. Serve nice big slices–it’s so fresh and easy to eat. Perfect for brunch or a light dessert after any meal. Try with stone fruit on top or whatever’s in season in your part of the world. Enjoy!

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