This lovely, simple dessert was the perfect ending to a summery meal, eaten al fresco in the garden.
Oh, wait. I’m daydreaming. Seattle is in the throes of one of the coldest springs on record. Cold. Damp. Chill. Rain. Wind. Brief glimpse of sun. More rain. So this tart was a welcome breath of summer, even if we did have to take off our mittens to eat it.
I made the pâte sablée crust, without nuts, and it was wonderful. I wanted to eat the whole thing, unadorned, like a big cookie. Just break it up and devour it. But I exercised restraint, because the combination of the buttery crust, the strawberry jam, and the strawberries is luscious – especially with a dollop of crème fraîche on top.
I cut up the strawberries and let them macerate for half an hour or so in just a sprinkling of sugar and a splash of home-made rhubarb liqueur. After topping the individual portions of crust with the jam, fruit, and crème, I sprinkled on some chopped pistashios.
I’m inspired to try this recipe with other combinations of jam and fruit.
17 Comments
June 11, 2008 at 2:12 am
Lovely job – this is an inspiring tart, isn’t it? I keep thinking of other things I could make with it. The variety is endless!
June 11, 2008 at 2:15 am
Looks like you had better luck cutting your tart than most people. Oh, and I agree about wanting to eat the tart shell by itself. That was definitely the best part!
June 11, 2008 at 2:32 am
I think I like your daydream
There’s been rain and flooding here, when it’s not 90 and 90% humidity. Oh, and homemade rhubarb liqueur? *jealous*
June 11, 2008 at 2:54 am
Homemade rhubarb liqueur? Now that is an interesting addition along with the pistachios…love the creativity!
June 11, 2008 at 3:09 am
It looks great. I can’t believe what even cuts you managed. Kudos!
June 11, 2008 at 3:11 am
your tart is lovely! haha, i totally started eating it like a cookie
bad! bad!
June 11, 2008 at 3:14 am
I feel you, fellow Pacific Northwesterner. Your tart sounds yummy, though. And to quote Caitlin: “Oh, and homemade rhubarb liqeur? *jealous*”
June 11, 2008 at 3:37 am
Ooh, chopped pistachios on top? I’m there.
June 11, 2008 at 11:53 am
Pistachios are always a great addititon to strawberries
June 11, 2008 at 2:37 pm
ooohhh pistachio topping! Yum! Great job!
Clara @ I♥food4thought
June 11, 2008 at 11:38 pm
Looks so yummy!
How do you make home-made rhubarb liqueur? Sounds good!
I’ve made home-made mandarin orange brandy — we bought a big box of organic Satsuma mandarin oranges back before Christmas, and I just couldn’t stand to throw all that lovely peel into the compost bin. Results = mandarin brandy and candied mandarin orange peel.
June 12, 2008 at 1:36 am
Care to share the rhubarb liqueur recipe? And I will admit, my husband and I had a piece of the tart served as intended, and then ate the rest of the crust, bit by bit over the week, as is. It makes a great shortbread cookie as well as pie crust.
June 12, 2008 at 2:18 pm
Rhubarb liquor & chopped pistachios! wow! Looks delicious!
June 13, 2008 at 3:41 am
How did you get your crust cut so neatly!?! Mine crumbled a bit, but boy it was delicious!
Shari@Whisk: a food blog
June 13, 2008 at 4:48 am
Oh, a Seattle girl! Cool. I grew up in Bellevue. I still miss the lovely, misty, gray weather.
I think pistachios are a terrific addition. I’m making the tart again next week for a friend’s birthday, so maybe I’ll add those as well.
June 13, 2008 at 7:44 pm
This tart spreads sunshine…just wait it’s coming your way…
June 18, 2008 at 3:02 am
beautiful tart. sorry about the weather