Sometimes a post does not have to be about an enrapturing story.
Nor does it have to be about the magical account of a scenic trip spent in a peacefully serene location with an incomparable panorama.
Sometimes it’s just about the food and nothing but the food.
The food…
Hovering over a plate. Over a dish.
Embracing the fact that a particular recipe has to be shared with all of you as soon as possible because it’s just that good.
After receiving several e-mails about the recent pictures of a strawberry tart featured in an earlier post and inquiries about its recipe, I decided to post it.
A recipe I have now made countless times this summer.
Always a hit. Never a crumb left on the serving plate.
A soft, crusty, crumbly, buttery tart pastry.
The type of pâte brisée that was born from a mistake – pure luck. Aren’t these the best mistakes?
Paired with a fruity bite hinting on mint, lemon and orange.
And trying to resist eating a second piece is to no avail.
I made this tart with several other fruit throughout the season – other berries and stone fruits.
My favorite one in the end was the strawberry tart.
Une tarte vraiment délicieuse.
Enjoy!
And thank you to BostInno, NoshOn.It and FriendsEAT for featuring Frenchie and the Yankee this month in various pieces. Check them out below:
Boston’s must-read food blogs.
The roasted tomato and garlic quiche featured for a Gluten-Free Sunday post.
And a Favorite Blogger of the Week highlight interview.
Grand Marnier-Flavored Strawberry Tart with Mint and Lemon Verbena
makes a 9-inch tart
for the gluten-free crust
3/4 cup (60 g) of sweet white rice flour
2/3 cup (80 g) of almond meal
1/3 cup (40 g) + 2 Tbsp of millet flour
1/3 cup (40 g) of tapioca flour
3/4 cup (90 g) of powdered sugar
1.5 teaspoon of guar gum
a pinch of salt
1 Tbsp of finely chopped lemon verbena
8 Tbsp (115 g) of cold butter – cut in small cubes
1 egg + 1 Tbsp of water
Sift the 4 flours and the sugar together over a big bowl and combine them with the guar gum, sea salt and lemon verbena.
Drop the butter cubes in the bowl and working slowly with your fingers, rub the butter with the flour mix until sandy, soft and well absorbed. It should be lumpy and should look like breadcrumbs.
Crack the egg in a small bowl and add the cold water to it. Whisk for a few seconds with a fork to combine the water and egg.
Dig a well in the center of the big bowl and pour the egg/water in the center.
Mix delicately with your hands in a circular motion until the dough forms a ball. Do not knead it too much.
Flatten the ball, cover and wrap with plastic wrap and place in the fridge overnight or for at least 1 hour. If chilled overnight, remember to remove it from the fridge and wait at least 45 minutes before rolling it.
for the filling
about 15 oz (400 g) of strawberries – hulled and halved
1 Tbsp of Grand Marnier
1 Tbsp of finely chopped mint
1 Tbsp of finely chopped lemon verbena
2 Tbsp of blonde cane sugar
1 finely zested organic orange
2 Tbsp of red currant jelly – or black currant jelly for a different colored tart
While the dough is resting in the fridge and before you blind bake it, place the strawberries in a big bowl with the Grand Marnier, mint, lemon verbena, sugar and orange zest. Mix and make sure the strawberries are well coated.
Let the strawberries marinate in the bowl for 30-40 minutes. Every 10 minutes or so, use a spoon to coat them again with the juices at the bottom of the bowl.
Preheat the oven to 400 °F (200 °C).
Roll out the dough to fill a 9-inch tart pan (22-23 cm). I use some of the tapioca flour to roll the dough. Line the dough with the pan, press in the corners, and trim it without any overhang.
With a fork, make small holes at the bottom over the entire surface. Cover the dough with parchment paper, drop weights on it (another smaller oven-proof dish, or dry garbanzo beans) and blind bake the crust for 10 minutes.
Remove the crust from the oven, remove the parchment paper and the weights, and bake for another 8 minutes.
When done, lower the oven temperature to 350 °F (180 °C).
Arrange the strawberry halves on the crust. Keep their juices in the bowl.
Whisk the red currant (or black currant) jelly in the bowl with the sweet juices and pour all over the strawberries in the tart.
(You might need an additional 1 Tbsp of Grand Marnier depending how thick the jelly is)
Bake in the oven for 35 minutes. Let the tart cool for 10 minutes before removing it from the pan.
David this is a lovely post and you’re right. It doesn’t need many words to go with it at all. That is a gorgeous pastry crust too – and gluten free? wow!
@ Mardi: Thanks! What summer is all about… berries and sun!
Is it just me or is it always sunny where you are? Haha.
Gosh that tart looks fantastic, and I love the mint angle. You sure are right about it being simply about the food sometimes.
@ Corey: do you mean the Parisian weather isn’t always sunny??
Ha, I think you know the answer to that! The blue sky is one of the things my Parisian wife really misses about New York…
beautiful! yes, sometimes it’s just about the food.
They just keep getting better. Lovely post.
Best,
Conor
@ Conor: Thank you so much! This is very kind.
Your recipe could be the perfect dessert for my dear friend. Her favorite flavors are Grand Marnier, lemon and mint. The only thing missing is chocolate
Your photos remind me of the vintage french fabrics I just saw on the French Essence blog site. Very pretty.
@ Donna: Let me know if you end up making it, and how it turned out.
Such a beautiful tart! I wish I’d had this recipe on hand earlier this month, when I came home with a full flat of lovely Quebec strawberries.
There’s something magical about the combination of berries and mint… It just screams “summer”, doesn’t it?
@ Isabelle: My sentiments exactly!
Found you through a link on Facebook by Jocelyne Deneau Photographie and came by to see your post… What a great recipe and also what wonderful pictures. I am now following by email.
David: wonderful… the photos, the flavors, the features (congratulations on so many accolades!)
@ Amelia: Thank you so much!
This is a great post. The strawberry tart just looks so awesome and wonderful to eat! This would be a nice treat to make for my husband, and I know he can’t resist eating a second or third piece of this. Thank you for sharing your recipe.