Thanks to the generosity of some new church friends of ours (Thanks, Wilsons!), we were able to pick strawberries in their amazing garden! These strawberries are the real stuff- I don’t know if I’ll ever be able to eat store-bought strawberries again :O
When we were younger, Marie Callender’s (read about another nostalgic Marie Callender pie here) would have an annual strawberry pie sale around May, and we would almost always get one or two. Chock full of strawberries and slathered with a goopy reddish sauce, this pie, lined with a cookie-like crust, was all about fresh strawberries.
Since I had strawberries that were surely even better than the ones of my Marie Callender-childhood, I made a tart that is an ode to fresh strawberries. If you’ve missed strawberry train, I think this pie would also be good with any other type of berry..
Fresh Strawberry Tart
Baked and cooled tart crust (your favorite, or the one I used and enjoyed; recipe shown below)
Lots of strawberries; enough to crowd the pan and then some
Strawberry glaze (recipe below)
Whipped Cream (optional)
1) Pour the strawberries onto the tart crust. Arrange so that they fit snugly in the pan to form a small mountain.
2) Pour warm strawberry glaze over the top of the strawberries.
3) Enjoy warm, or cool in the refrigerator. Add whipped cream!
Cookie Dough Tart Crust, barely adapted from Nick Malgieri
Makes enough for 2×10″ tarts. Make 2; freeze 1 for now, use the other later. You will be glad you did!
1 ounce almond flour
3/4 cup (3 ounces) powdered sugar
2 1/2 cups (10.5 ounces) all-purpose flour
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, cold, cut into several thin slices
2 large egg yolks
1 teaspoon vanilla extract
1) Blend the almond flour, powdered sugar, flour, and salt in a food processor.
2) Add the butter and pulse until butter pieces are non-visible.
3) Add egg yolks and vanilla extract, then pulse until the dough starts to form a ball/clump in the food processor.
4) Divide the dough into two disks. Refrigerate until firm- at least 1 hour. You can freeze the other disk, then defrost in the fridge.
5) Roll the dough out and press into a 10 inch tart pan. Refrigerate until it is firm, then at 350F, blind bake for 10 minutes, then continue baking for about 15 minutes or until it is golden brown.
More detailed directions for the tart dough at: http://www.nickmalgieri.com/recipes/swiss-strawberry-tart/
2 Tbsp cornstarch
1 1/2 cup water
2 Tbsp sugar
1/2 cup strawberry jam
1) In a saucepan, whisk cornstarch and water together. Then, add sugar and strawberry jam. Bring to a boil, stirring constantly, until the mixture thickens and turns translucent.
-The glaze recipe will make plenty of glaze- I doubled the quantities to reflect twice of what I originally used, because I’m sure some people like more glaze than I do.
-Not sure how many strawberries to use? Add strawberries to the empty tart pan until you think there are enough; that’s how much you should use 😀
-Great with whipped cream 😉