With strawberry season in full force what better way to enjoy them than in a tart? This recipe is one I have been wanting to make for a while now. I came across it while editing my bulging “to try” file of recipes that I think ever cook has. It has a basil garnish that adds a rich flavor to the berries that I really liked. This recipe is from Fruits Rouges edited by L’ami des Jardins et la Maison.
1 Blind baked pate sable tart shell
3 c. Strawberry hulled
3 oz of olive oil
1 Vanilla bean
⅔ c. powder sugar
A few drops of balsamic vinegar
Slice 2 ¼ cups of strawberries in 4 slices each. Reserve the rest. Put the juice of the lemon and powdered sugar in a sauce pan and cook until the sugar is dissolved. Add the sliced strawberries and vanilla bean and cook over low heat until the strawberries are tender, about 5 minutes. Remove the vanilla bean and let cool until tepid.
Remove the cooled tart shell from its pan and place on the serving plate. Fill with the cooked strawberries. Cut the remaining strawberries in half and place on top of the filling, sliced side up. Mix the olive oil and a couple drops of vinegar and drizzle over the top and sprinkle with the thinly sliced basil and a dash of ground black pepper.
Makes one 9” tart.