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Epicurious

Fresh Strawberry Tart

This recipe comes straight from my home in Alsace. My mom didn’t always have time to make fresh pastry cream, so she combined homemade strawberry jam, which we kept on hand, with fraises des bois. Those tiny, wild, sweet strawberries pair perfectly with the almond and vanilla sablé dough.

Recipe information

  • Yield

    Serves 8

Ingredients

Almond Sablé dough (page 216)
2/3 cup plus 1 tablespoon strawberry jam, preferably homemade
2 pounds small strawberries, preferably wild, stemmed

Preparation

  1. Step 1

    Form the dough into a disk and roll it between 2 sheets of parchment paper or plastic wrap. Carefully transfer it to a 10-inch round fluted tart pan with a removable bottom. Use your palm to gently press the dough into the bottom of the pan, then use your fingers to press it up the sides, patching any holes or tears that form. Refrigerate the dough for 30 minutes.

    Step 2

    While the dough chills, preheat the oven to 350°F.

    Step 3

    Bake the chilled dough until browned and crisp, about 30 minutes. Let cool completely on a wire rack.

    Step 4

    Spread 2/3 cup of the jam evenly over the bottom of the dough. Arrange the strawberries in concentric circles to cover the bottom, then top with another layer of strawberries.

    Step 5

    When ready to serve, heat the remaining 1 tablespoon jam with 1 tablespoon water until just bubbling. Brush all over the strawberries. Remove the tart ring and serve immediately.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
TagsTartDessertStrawberryBerryFruitBakingCookbooks
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