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.