Tuesday, June 10, 2008

La Palette's strawberry tart

A Tuesdays with Dorie event

Thanks to Marie of A Year in Oak Cottage for choosing an immensely doable recipe this week. Inspired by a La Palette Cafe in Paris, this tart has few components - for my version an almond pâte sucrée crust, some strawberry jam from Summerland, British Columiba, and fresh strawberries from the Okanagan Valley. Put together at the last minute, the finished tart is such a looker:


I have yet to make it to Paris and the recipe for this week's TWD intrigues me. A New York Times review of La Payette piques my interest even more. After a few Google searches, I came upon Peter Hilton's website where he writes about his many travels. Mr. Hilton names La Palette as one of his favourite restaurants and the photo below was taken by him (released under a Creative Commons License). Click on the photo below to enlarge.


To start, I made a pâte sucrée crust with ground almonds added. Done correctly, this will look like a loose sandy-pebbly mixture that comes together with slight pressure. I patted this onto an eight-inch tart pan.

I was happy to have Summerland Sweets strawbery jam, which in my opinion is the best available in Vancouver. Edible BC sells it at Granville Island and also via their online store. A good amount of this ruby-red jam was heated slightly over the stove then poured onto the still-warm crust.


Washed, trimmed and cut strawberries were then heaped generously over the cut shell. Ms Greenspan likes to serve this with crème fraîche, just the way they do at La Palette.


Notes:
  • The recipe was shared by Ms Greenspan on Serious Eats. Click here.
  • Pâte sucrée is basically a sugar cookie. Don't expect flaky pastry, think shortbread. The dough is very forgiving, easy to pat onto a pan or rolled for a more refined looking tart. Scraps can be re-rolled and re-used or can be dipped in sanding sugar to make cookies.
  • The shell is best when baked to a deep golden brown. When you are nearing that perfect dark shade, stay close to the oven. The time it takes to go from perfect to burnt is very short.
  • Sides are browning faster than the rest of the shell? Fashion a shield with foil or take a shiny aluminum tart pan one size larger than the one being used (without its bottom) and invert it over the baking shell.
  • Please visit Tuesdays with Dorie blogs. Click on "TWD-all" on the upper left to expand the list of TWD bakers, then click on anyone to view.

21 comments:

Rosa's Yummy Yums said...

Delicious little tartlets! A great recipe...

Cheers,

Rosa

Engineer Baker said...

Very pretty, as always.

Prudy said...

Yum Yum, Julius! Looks wonderful.

rainbowbrown said...

Nice! The scalloped edge in that last photo is so good looking.

Sarah said...

gorgeoous as always!

Hygeian Stew said...

Looks delicious!

bakingwiththeboys said...

I love the picture before you added the strawberries. Perfect.

Christine said...

Great looking tart! Came out perfect!

Heather said...

yum! I love all of the jam coming out! Too Delicious!

Susie Homemaker said...

Wow what a great looking tart - and what nice ingredients, too!

PheMom said...

Beautiful job! I love that you found a picture of the cafe as well!

karen said...

looks beautiful, really great job.

Linda said...

That picture with just the crust and jam...that looks divine!

Annemarie said...

Great pics. It looks divine!

Zakia / The Frosted Bake Shop said...

i love your blog! great tart!

Shari said...

Your notes at the end are always so helpful. I watched the video. I like how he used the measuring cup to press the dough into the shell. The tart looks beautiful!
Shari@Whisk: a food blog

Mevrouw Cupcake said...

Thanks for all the great tips, Julius!

Jules Someone said...

Looks totally delicious!

Jaime said...

your tart looks great! glad you found the time in your busy schedule for this delicious recipe :)

Jj said...

Looks scrumptious! Enjoyed your whole post!

Faery said...

Oh Julius all the recipes in your blog are great and soo yummy