After last weeks Paris Brownies the TWD group are all staying near the Seine making La Palette’s Strawberry Tart.
This recipe is simplicity itself. You make a tart shell from pate sucre. (A big sandy textures sugar cookie that you don’t even have to roll out just smoosh into the tin). I love the technique of using a food processor to make pastry. It is so hot here that the speed is brilliant, the butter barely has time to realise it is out of the fridge.
You bake the pastry from frozen so you can get all your prep work done in advance. This time I used my recently aquired 4 inch spring form tins as they were easy to transport.
Then you chop up some strawberries (here comes my grumble) $5.98 for 250g of not completely fabulous berries (the downside of living in the tropics). I fed mine a little sloe berry vodka and sugar to oomph them up. Alternate fruit was suggested but I really wanted to try it with strawberries.
When you come to serving you just cut the slices of tart pastry you need, slather on some good jam and then tumble on the berries.
If you need more going on the plate Dorie suggests creme fraiche, whipped cream- or my own take, some Greek Yogurt.
I like the simplicity of this recipe but it is not my absolute favourite pastry base. However, this is a lovely way of thinking about putting ingredients together. My steadfast yearning for strawberries was not the best idea. Fresh, local and seasonal would have done more justice to the dish, but I am glad tried it.
Now, for those who have been looking at my blog for a while you will probably remember I am currently the owner of a slightly fire damaged oven. I have been using a stunt kitchen. What is a stunt kitchen you may ask…
Well a stunt kitchen is the kitchen you use when your own realises it is too dangerous to participate in high risk cooking activities (like baking in my house obviously). My stunt kitchen is in the display house I work in. Hence, it is very neat. I do all my prep at home and then do the final bake off there.