This week's Tuesday's with Dorie recipe was chosen by Marie at A Year at Oak Cottage and oh man was this recipe yumtastic. I love fruit, I love cream, I love cookie crusts. I was in heaven.
I was a little worried about my strawberries being a touch tart but I trusted the low sugar option and the sweetness turned out perfectly. My berries really came through for me. Oh, the joys of Southern California life!
The recipe for the crust came together pretty easy but I didn't have a tart pan with a removable bottom so I went for my 9" springform. I thought my crust might be a little thin and I was right. Round one = burnt.
After eating the unburned bottom like a giant shortbread cookie, I went for round two and used my 8" springform, making sure to get the sides nice and thick. This crust baked up perfectly.
Unfortunately, the sides were a bit high, but no one complained about the looks. I used Knotts' Berry Farm strawberry jam and it was a perfect complement. I piled the strawberries extra high and plopped on a giant scoop of just whipped cream. YUMMY!
We had surprise company Sunday night and there were some impressed faces when I offered up dessert and served this tasty tart. Once they tasted it, they were REALLY impressed. With minimal preparation and the addition of fresh fruit, I really think this might be my go to summer dessert this year. Thanks Dorie for this delish recipe and thanks to Marie for choosing it.