Tumble-Jumble Strawberry Tart
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 creme fraiche 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.
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 creme fraiche 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.
- 1/2 teaspoon pure vanilla extract
- 1 large egg yolk
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine sea salt
- 1 1/2 cups/200 grams all-purpose flour
- 1/3 cup/40 grams confectioners’ sugar
- grated zest of 1 lemon (optional)
- 9 tablespoons/130 grams very cold unsalted butter cut into small pieces, plus additional for greasing
- 1 quart/680 grams fresh strawberries hulled
- granulated sugar as needed (optional)
- whipped cream or crã¨me fraã®che for serving (optional)
- 1/2 cup/120 milliliters strawberry jam
- Carbohydrate 1.49694999947504 g
- Cholesterol 220.992499990522 mg
- Fat 8.76734124640364 g
- Fiber 0 g
- Protein 3.14380374962268 g
- Saturated Fat 4.10507687290252 g
- Serving Size 1 1 recipe (42g)
- Sodium 606.968999985418 mg
- Sugar 1.49694999947504 g
- Trans Fat 0.677917874578025 g
- Calories 102 calories
Step-by-step
- Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend.
- Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds.
- Whisk the yolk and vanilla together, and add in three additions, pulsing after each.
- Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched.
- Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
- Roll the dough into an 11-inch circle.
- If it’s cold enough, fit it into a 9- to 9 1/2-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable.
- Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
- Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
- Bake for 20 minutes, then carefully remove the foil or paper and rice.
- Bake, uncovered, until the crust is golden, another 8 to 10 minutes.
- Let cool, at least 30 minutes.
- If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges.
- Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar.
- Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might.
- If you’d like, top each serving with whipped cream, or pass the cream at the table.
My Parisian Dream: A Simple Strawberry Tart Recipe
This isn't just a recipe; it's a memory. A delicious, sweet memory that transports me back to a Parisian cafe, ten years ago. Sitting at a small table, basking in the Parisian sunshine, I took my first bite of a strawberry tart that changed my life. Okay, maybe not my *entire* life, but it certainly ignited a passion for baking, specifically for this incredibly simple yet elegant dessert.
The tart itself is deceptively simple. A buttery, golden crust, a whisper of sweet jam, and an abundance of juicy, ripe strawberries. That's it. No complicated techniques, no obscure ingredients, just pure, unadulterated deliciousness. But what makes this tart truly special is the way it's constructed. The crust is baked separately, ensuring maximum crispness and a beautiful golden brown hue. The strawberries are added just before serving, guaranteeing their freshness and vibrancy. This approach allows for flexibility. You can bake the crust ahead of time and assemble the tart only when you're ready, ensuring each serving is as perfect as the first.
The beauty of this recipe lies in its simplicity and adaptability. It's perfect for a casual weeknight dessert or a more elegant dinner party. The slightly sweet tart crust complements the sweetness of the strawberries perfectly. A dollop of whipped cream or crème fraîche adds a touch of luxury, but honestly, it's amazing even without it. I often find myself making extra dough and baking the scraps into small cookies – a delightful little bonus! The recipe is a blank canvas; feel free to get creative and adjust it to your liking. Use different types of berries, add a sprinkle of powdered sugar on top, or even incorporate some other fruits into the mix. The possibilities are endless.
Over the years, this recipe has become a staple in my kitchen. I've made it countless times for family gatherings, impromptu tea parties, and even just a quiet evening at home with a good book. It's a recipe that always impresses, regardless of the occasion. The combination of sweet and tangy flavors, the perfect balance of textures—crispy crust, juicy berries—and the ease of preparation make it a true winner. It’s a testament to the fact that sometimes, the simplest things in life are the most satisfying. It’s a reminder that sometimes, the best recipes are those that allow you to savor the moment, the flavors, and the company.
So, give this recipe a try. Let it transport you to a Parisian cafe, even if it's just for a few moments. Let it be a reminder that sometimes, the most beautiful things are made from the simplest ingredients, and a little bit of love.
Ingredients:
I use the freshest, highest quality ingredients available, and I highly encourage you to do the same. The flavor difference is truly remarkable!
This is a flexible recipe and can be adjusted according to your preferences. For example, you can easily substitute raspberries, blueberries, or a mix of berries for the strawberries. You can also experiment with different types of jams, such as apricot or raspberry jam.
But I hope you appreciate the beauty of simplicity – it’s about fresh flavors.
