Recipes

Preheat oven to 400°. For the crust, cut butter into small pieces and place in the freezer for 5 minutes. In the bowl of a food processor, combine the flour, salt and butter. Process for 10 seconds until the mixture has the texture of cornmeal. Add the water and process 10 more seconds. Place the mixture on a wood surface and with the heel of your hand, incorporate the butter and flout into a smooth dough. Flatten the dough into a disk, wrap with plastic and refrigerate for 15 minutes. Flour your work surface and rolling pin. Roll dough into 13’ circle. Line a 10’ tart pan with the dough-trim excess. Prick the bottom of the crust with a fork and line with foil. Fill with beans and bake for 15 minutes, remove beans and complete baking 10-15 minutes more to fully bake the tart shell. Let cool and brush the tart with the jam. Dip each strawberry in the warm jam and fill the tart shell. Serve with crème Fraiche. Enjoy!