I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.
Category: not set
Cuisine: not set
1 1/2 cups/200 grams all-purpose flour
1/3 cup/40 grams confectioners’ sugar
2 tablespoons granulated sugar
1/4 teaspoon fine sea salt
Grated zest of 1 lemon (optional)
9 tablespoons/130 grams very cold unsalted butter cut into small pieces, plus additional for greasing
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 quart/680 grams fresh strawberries hulled
Granulated sugar as needed (optional)
Whipped cream or crème fraîche for serving (optional)
1/2 cup/120 milliliters strawberry jam
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