Ingredients: all-purpose flour, organic egg yolk, organic sugar, honey, heavy cream, vanilla extract, raw almonds, fresh organic strawberries
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Happy June! Summer is upon us. Which means strawberries are here! I'm on a big tart kick lately because they really highlight the fruit that you end up using for the topping. The fruit is the scene-stealer, so it's really crucial you use the freshest fruit in season. I found in a lot of other fruit tart recipes that strawberry tarts tend to be paired with creamy or cheesy custard-y fillings.
For this tart, I stayed away from the heavy dairy filling and went back to the honey-based filling I used in my Apricot Tarte. This was not only a lot easier, but much quicker! I also used a simple syrup to help set the strawberries onto the pre-baked tart and really stick into the filling. It's necessary to blind bake the shell first, then add some toasted crushed/chopped almonds, and pour in the topping. I baked it for a final time, for about 30 minutes and allowed it to cool completely before arranging the strawberries.
The strawberries should be trimmed according to however you would like to arrange them on top of the tart. I saw other versions with sliced strawberries laid out in a line, within a rectangular tart pan (so elegant!), so you can get creative at this step and definitely get your kids involved!
