Tuesdays with Dorie: La Palette’s Strawberry Tart

 

 

 

 

 

 

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.

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17 Comments

Filed under strawberries, tarts, Tuesday with Dorie

17 responses to “Tuesdays with Dorie: La Palette’s Strawberry Tart

  1. 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!

  2. amanda

    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!

  3. 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*

  4. Homemade rhubarb liqueur? Now that is an interesting addition along with the pistachios…love the creativity!

  5. It looks great. I can’t believe what even cuts you managed. Kudos!

  6. kim

    your tart is lovely! haha, i totally started eating it like a cookie 😉 bad! bad!

  7. I feel you, fellow Pacific Northwesterner. Your tart sounds yummy, though. And to quote Caitlin: “Oh, and homemade rhubarb liqeur? *jealous*”

  8. Ooh, chopped pistachios on top? I’m there.

  9. Pistachios are always a great addititon to strawberries 😉

  10. CB

    ooohhh pistachio topping! Yum! Great job!
    Clara @ I♥food4thought

  11. 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.

  12. 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.

  13. Rhubarb liquor & chopped pistachios! wow! Looks delicious!

  14. How did you get your crust cut so neatly!?! Mine crumbled a bit, but boy it was delicious!
    Shari@Whisk: a food blog

  15. 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.

  16. This tart spreads sunshine…just wait it’s coming your way…

  17. beautiful tart. sorry about the weather

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