Flexible enough to eat at any time of the day – danish dough is totes a breakfast food. Jammy sweetness from twice-roasted strawberries. It’s right up my street – complexity from yeasted dough. No, I really wouldn’t trade this little tart for the world. The once-straight lines of danish dough on top of the tart have become a little expansive, but they have also crisped into buttery shards of browned-butter flavour – ain’t nothing wrong with that. Yeah, this tart is not a perfect looker, but it’s just so dashing, and gorgeous that it’s little imperfections don’t matter at all! The roasted strawberries aren’t quite as piercingly pink as they were fresh, but now they have a deep, dark ruby sweetness, that glints out from their pastry bed. She would not cry with her makeup on, and even is she did, she would have had the foresight to use water-proof mascara anyway. Anyway, this tart is most certainly not a sulk! She would artfully increase the size of the skirt-tear into a daring split! She would find a way to pile those Shirley Temple ringlets on top of her head, and rock a messy bun. She has been cutting my hair since I was a wee baby. It was the one time in my life that my hairdresser has ever let me down. I like to think that this gal wouldn’t be the sulking wreck that I certainly wasn’t (I was) when this real life scenario actually didn’t happen to me (it did). It’s definitely not a 1950s poodle skirt, and perfect bangs prom. Or maybe she is, but it’s one of those ‘uhoh, my dress got ripped, and my hair is way more curly than I thought it would be, and I cried after I got my make-up done, and now I have to fix it, and I suck at make up, and oh my god, the Shirley Temple curls, I can’t even handle it’ type prom situations. This little baby, made with a sweet, crispy, yeasty, buttery dough, she’s not in her prom dress today. I hope you enjoy this Classic French Strawberry Tart (Tarte aux Fraises) as much as I do! Any questions, don’t hesitate to leave a comment.OK, so it’s not perfect. Make sure you pass it through a fine mesh strainer first to discard of any chunks or seeds. But other jams work perfectly too, like Strawberry Jam or Apple Jelly. Apricot jam is commonly used for glazing fruit tarts in France.You can start by placing the small strawberry halves in the middle of the tart and use bigger strawberry halves for the outer circle. This make it easier for assembling the tart later. After hulling the strawberries, I like to arrange them in small groups by size: large, medium, small. Choose seasonal, ripe strawberries that are in-season (and ideally from a local farmer’s market).I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart. This crust recipe will give you enough for a 9-inch pie crust. Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting to warm or it will become sticky.
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