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La Palette is a small café in the heart of Paris that offers (among other things) wine by the glass, salads, croque monsieur, and this delicious but easy strawberry tart. Dorie Greenspan once ate this tart on the patio and then recreated the recipe for her book Baking: From My Home to Yours.This recipe is super easy: strawberries, jam, and a cookie crust are the only requirements. The rest are optional.
Top
I used a homemade strawberry, peach and lavender jam that I made last summer. On the weekend, I found the strawberries at a local market, and they happened to be locally grown! Perfect.
I’ve been saving a Framboise I picked up at Puddicombe Estate Winery in Southern Ontario last year, so I had the makings of a 100-mile dessert. After practicing last week with flambéing, I did it again this week with the strawberries and Framboise. It added an extra flavor boost to the berries.
Bottom
The tart shell is simple too, and one that I’ve made before for The Most Extraordinary Lemon Tart. It’s a firm crust, more cookie than pastry that holds up well as finger food. I rolled it out on the removable bottom of the tart pan with a sheet of wax paper on top. Then I lifted the bottom and placed it carefully in the ring and patched the sides as needed.
Side
Following Dorie’s advice, I made a crème fraiche using the recipe I’ve used before from this article to serve alongside the tart.
Recipe
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You can find the recipe for La Palette’s Strawberry Tart in the book Baking: From My Home to Yours by Dorie Greenspan or at Serious Eats. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! 
Tasting NotesI loved how simple this recipe was. Using the freshest berries you can find is the key. As well, not filling the tart shell until absolutely necessary is important. We didn’t finish the tart, and although it tasted fine the next day, the crust was a little soft and the berries more mushy. I like how some other TWD bloggers made them as individual tarts and filled them on demand (as the recipe suggests). That’s the way to go with this recipe. My daughter who loves pies commented that she wished this tart were a pie so that there would be more crust—maybe a Strawberry Napoleon is next!
Recipe for Next Week (June 17)
Peppermint Cream Puff Ring on pages 290-292 chosen by Caroline of A Consuming Passion.
Strawberry, peach, and lavender jam sounds fabulous! How'd you make it?
ReplyDeleteCaitlin (engineer baker) - You set the commenting standard so high by commenting first and on so many people's blogs! I appreciate that you take the time to leave a comment. You're a sweetie.
ReplyDeleteAs for the jam, I didn't provide the recipe 'cause I just followed the package on the Certo box! And then threw in a couple of peaches and a sprinkle of lavender. Not too original when you use the package instructions I thought, but it tasted good. Thanks for asking! - Shari
Great idea to flambe the strawberries... and that jam sounds AMAZING! Yum!
ReplyDeleteThanks for the jam recipe--I was going to ask you for it and there it was! Loved your photos--guess you guys love strawberries as much as we do!
ReplyDeleteWhat a gorgeous tart! I love the idea of the jam.
ReplyDeleteI'll bet that jam is incredible. I'll bet the flambéd strawberries were incredible. Your tart looks incredible. :)
ReplyDeleteYour pictures are wonderful, and I'm drooling over the description of your jam!
ReplyDeleteGorgeous photos and love the way you write! Great job!
ReplyDeleteClara @ I♥food4thought
That jam sounds fabulous. We finished the whole tart but I was wondering if it would hold up. Thanks for the helpful info.
ReplyDeleteThe jam sounds delicous!
ReplyDeleteUlrike from Küchenlatein
Oh man I want that jam recipe! It sound so good.
ReplyDeleteGreat pics- you are very good with the camera.
Great job on the tart and your pictures are gorgeous, as always!
ReplyDeleteOh, the jam caught my attention. I have no experience making preserves. They're like magic to me. ;)
ReplyDeletegorgeous pics!! the homemade jam sounds delicious :)
ReplyDeleteYour homemade jam sounds great! I love that you made the entire pie not just a slice. Lovely photos, as usual.
ReplyDeletewow, your homemade jam sounds interesting! Yummy looking tart, by the way!
ReplyDeleteShari, your pictures are great, especially the top ones and I love how you've displayed the recipe (over pictures)!
ReplyDeleteGreat job!
Now... I hope you've made enough of that jam to have a swim in it! I sure would think about if I were you! LOL
Your tart looks fabulous! Thanks for the jam recipe.
ReplyDeleteyum! Your jam sounds sounds delicious! And your tart looks sooo tasty!
ReplyDeletewhat a beautiful looking tart, and that homemade jam sounds incredible!!
ReplyDeletethe jam sounds divine! all those strawberries looks great too - especially as we are in the depths of winter down here and a strawberry is about 5 months away!
ReplyDeleteOh your jam sounds fabulous! I am going to have to try the recipe on the Certo box! Your tart is gorgeous!
ReplyDeleteThat jam sounds amazing!!!
ReplyDeletegorgeous photos. i know everyone is commenting on the jam and I have to also, because it does sound awesome.
ReplyDeleteOh my, your jam sounds amazing! And your tart looks perfect. :)
ReplyDeleteoh, i need that jam...my mother would think I was a genius! Beautiful job once again!
ReplyDeleteYum yum! This looks great!!! The taste of strawberries is always so summery!
ReplyDeleteBTW: When I am on your blog and go down to read the comments, I see something strange - comments are sort of on top of each other, it's just so hard to read. I had to look carefully find the Leave a response link. Is that happening only with my computer? Just wanted to let you know.
strawberries are my favorite, and i think you made a new favorite way to eat them...with fancy jam + creme fraiche! lovely photos and beautiful food as always...you're awesome! [good luck with your future lemon bars!]
ReplyDeleteThat jam sounds amazing! The photos are beautiful too. :)
ReplyDeleteGreat pictures, great, great jam. I'm so glad you liked the tart.
ReplyDeleteThis is my favorite recipe so far, for it's simplicity. You can't get more beautiful then a gorgeous piles of sliced strawberries, can you?
ReplyDeleteNot only a talented baker and photographer, but a jam maker too?! Can't wait to see some of your jam making posts!
ReplyDeleteShari, I love your photos! They always look amazing. And with those great red berries, even better!
ReplyDeleteYour tart looks so delicious. Your jam sounds great with the peaches and lavender! Great photos.
ReplyDeleteI've never made home made jam...I think it's the canning process that intimidates me. Your combination of strawberry, peach and lavender sounds divine and it's inspiring me to try making some at home...any tips for a first timer?
ReplyDeleteBeautiful photos and a wonderful write-up!
Mmmm... yummers! Your pictures are fabulous! Makes me want strawberries right now.
ReplyDeleteFabulous pictures!! Makes me want a slice!!
ReplyDeleteThanks to everyone for dropping by! I am flattered and astonished that Dorie left a comment! I am honored, pleased, ecstatic! It made my week!
ReplyDeleteThe jam is so simple to make. I get the jam-making bug in the Summer and Fall when everything is so fresh. It's so magical to turn fresh fruit into jam. We actually don't eat a lot of it, but my dad must go through a jar every couple days so it's nice to make for him. Wish he lived closer!
Linda - It's not too hard to make jam. Once you get the jars clean and sterilized, you're off. The biggest part of the job is preparing the fruit! Crabapples are the worst! Raspberries are the easiest. I make sure to test a spoonful in the freezer to ensure it gels before taking it off the stove. After filling the jars, I get a pot of boiling water going and "can" them to ensure they're sealed. Again, not hard, just a bit time consuming. Hope you try it out. It's so satisfying to see jars all lined up, plus they make great gifts. Peach and passionfruit was another great flavor combination I made last year. Good luck with it!
Shari:
ReplyDeleteYour blog is just gorgeous! I love the header with the whisk. I read about your bechamel before I scrolled down to the tart. It looks phenomenal on the asparagus. And your tart! Lavendar jam! You're even getting Dorie's attention. Congrats!
I love your photos for the tart - great little colleage. Your jam sounds fantastic!
ReplyDeleteYour "hundred mile dessert" is gorgeous. And I'm with many of the other commenters that your strawberry/peach/lavender jam sounds great!
ReplyDeleteBeautiful tart! The jam sounds delicious!
ReplyDeletemmmm your photos make me want to go back and make this again!
ReplyDelete