The French strawberry season is awaited impatiently here. Of course we can buy imported strawberries as from February or March, but they are never as good as the local fruit that hasn’t had to spend time refrigerated.
I adore strawberry tart. But after trying many different recipes, I always come back to the same one, given to me years ago by a friend. It has an almond rich pastry, amaretto flavoured creme patissiere, fresh strawberries and a light glaze. Serving this at a dinner generally provokes a moment of silence, as guests take their first spoonful of the pastry/cream/fruit combination.
To assemble your tart, or tarts, remove the pastry case from the tart mould (this isn’t obligatory but it looks so much prettier), cover the pastry base with the cream then carefully lay the strawberries all over in neat circles. If the strawberries are enormous you may want to cut them in half.
Pour the glaze over the strawberries and smile graciously as you bring the tart to the table amidst applause from a deliriously happy crowd!
photo via Pinterest