La Palette is a small café in the heart of Paris that offers (among other things) wine by the glass, salads, croque monsieur, and this delicious but easy strawberry tart. Dorie Greenspan once ate this tart on the patio and then recreated the recipe for her book Baking: From My Home to Yours.
This recipe is super easy: strawberries, jam, and a cookie crust are the only requirements. The rest are optional.
I used a homemade strawberry, peach and lavender jam that I made last summer. On the weekend, I found the strawberries at a local market, and they happened to be locally grown! Perfect.
I’ve been saving a Framboise I picked up at Puddicombe Estate Winery in Southern Ontario last year, so I had the makings of a 100-mile dessert. After practicing last week with flambéing, I did it again this week with the strawberries and Framboise. It added an extra flavor boost to the berries.
The tart shell is simple too, and one that I’ve made before for The Most Extraordinary Lemon Tart. It’s a firm crust, more cookie than pastry that holds up well as finger food. I rolled it out on the removable bottom of the tart pan with a sheet of wax paper on top. Then I lifted the bottom and placed it carefully in the ring and patched the sides as needed.
Following Dorie’s advice, I made a crème fraiche using the recipe I’ve used before from this article to serve alongside the tart.
You can find the recipe for La Palette’s Strawberry Tart in the book Baking: From My Home to Yours by Dorie Greenspan or at Serious Eats. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Marie of A Year in Oak Cottage who chose the recipe for this week.
I loved how simple this recipe was. Using the freshest berries you can find is the key. As well, not filling the tart shell until absolutely necessary is important. We didn’t finish the tart, and although it tasted fine the next day, the crust was a little soft and the berries more mushy. I like how some other TWD bloggers made them as individual tarts and filled them on demand (as the recipe suggests). That’s the way to go with this recipe. My daughter who loves pies commented that she wished this tart were a pie so that there would be more crust—maybe a Strawberry Napoleon is next!
Recipe for Next Week (June 17)
Peppermint Cream Puff Ring on pages 290-292 chosen by Caroline of A Consuming Passion.