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.
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.
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.