No, this isn't a mixed berry cobbler, which is this week's official Tuesdays with Dorie selection as chosen by Beth of Our Sweet Life. I had strawberries going to waste in my fridge last week and had heard rave reviews for La Palette's Strawberry Tart from other group members, so I opted to make the tart rather than the cobbler. It was as if the stars had aligned and was calling for me to try out this recipe.

The tart was very easy to put together. Once the crust came out of the oven, I spread on some strawberry preserves, topped it with fresh strawberries, and served it right away. It was simple to make, and it had a very simple yet refreshing taste. I made the tart for my dad for Father's Day, and both of my parents really appreciated that the tart wasn't sweet. They were slightly taken aback by how hard the crust was because they are accustomed to softer crusts for fruit tarts, but it seemed to grow on them.

I made mini-tarts, using brioche cups to bake them. Since the sweet tart dough recipe detailed in Dorie Greenspan's Baking: From My Home to Yours was enough to make a crust with a 9-inch diameter, I had quite a few mini-tarts left over from Father's Day. I also happened to have a surplus of chocolate pastry cream from the cream puff ring... I have to say that I liked the chocolate cream-strawberry combination much more than the strawberry jam-strawberry one originally described in the book. Using jam is much easier, but if you have some chocolate pastry cream just laying around, I highly recommend trying that in the tart.

La Palette's Strawberry Tart (from Dorie Greenspan's Baking: From My Home to Yours)
Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioner's sugar
  • 1/4 teaspoon salt
  • 8 tablespoons freezing-cold, unsalted butter, cut into small pieces
  • 1 large egg yolk, stirred
  • strawberry jam (OR chocolate pastry cream!)
  • fresh strawberries, quartered
  • white sugar
  • golden rum
In a food processor, pulse together the flour, confectioner's sugar, and salt a couple of times to combine. Scatter the butter over the dry ingredients and pulse until the butter is cut into the mix; it should resemble oatmeal flakes and some of the pieces should be the size of peas. Slowly add in the egg yolk, making sure to pulse it into the dough before adding the next bit of yolk. Once the egg yolk is incorporated, process the dough in long pulses (about 10 seconds each) until clumps and curds form. Turn the dough onto a lightly floured work surface and lightly knead it until the all dry ingredients are fully mixed in.

Press the dough into a buttered tart pan with a removable bottom, making sure to evenly distribute it across the bottom and up the sides of the pan. A little piece of tart dough should be reserved to patch up any cracks that may develop during the baking process (I didn't encounter this problem when I made mini-tarts). Freeze the dough for
at least 30 minutes.

Butter one side of a piece of aluminum foil and then press the foil, butter side down, tightly against the crust right before putting it into an oven preheated to 375 degrees F. Bake for about 20-25 minutes. Carefully remove the foil. If the crust puffed up during the baking process, gently press it down with the back of a spoon.

Once the crust is cooled, spread on a layer of strawberry jam or chocolate pastry cream. Top with strawberry pieces that have been lightly tossed with some sugar and rum (to your own taste). Serve and enjoy!

6 comments:

  1. Megan said...

    Chocolate, strawberries, and a crunchy crust - you can't go wrong with that combination.

    I am also going to try your recipe for the yogurt cake, it looks like a winner!  

  2. steph- whisk/spoon said...

    looks good! nice choice for TWD!  

  3. Linda said...

    An adorable mini-tart...it looks like a perfect scrumptious bite!  

  4. Sophie said...

    We'd like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me, sophiekiblogger@gmail.com, if you're interested. Feel free to check out our blog for more details. (Click on my name in the message header link to visit our blog. :)  

  5. Barbara said...

    Yum!  

  6. PAT A BAKE said...

    Looks cool. Job well done !!!!