Today’s episode is all about adding simple, yet both flavorful fresh ingredients that you can find in your herb garden and accessible ingredients found in your well-stocked épicerie to elevate a classic late summer tart recipe. The look you see above is prompted by the fresh scent of basil freshly picked from the garden that is yep, added to the strawberry tart. ☺️
Inspired by a new book I picked up this spring, The Flavour Thesaurus, I have been playing in my kitchen working with new-to-me pairings in all sorts of dishes both savory and sweet. Today, I took the strawberries Norman and I pick regularly in our garden at Le Papillon during the summer months, and explored what other ingredients could elevate the flavor profile and create a brand new dish.
Join me as we step out into the garden to harvest the strawberries, take a video tour of the Paris bookshop where I found this book, and take a peek into my home épicerie to see how I stock my kitchen to be ready to create delicious dishes throughout the year.
This is a fun and simple recipe, and your tastebuds will definitely smile when it comes out of the oven and is ready to be enjoyed.
Feel free to not use a tart pan or tart ring and just make a free-form tart or galette. This is far simpler and leaves less to clean up afterwards. For today’s episode, I used a 4″ tart ring, but when the cameras are not rolling, I usually bake this tart sans tart pan/ring, and all I have to do is toss the parchment paper away after the tart has been enjoyed. ☺️
I genuinely love this book – The Flavour Thesaurus, and as I will share in detail in today’s episode, it is a cook and baker’s resource for a long-list of ingredients and what to pair with what to achieve a wide array of different flavor profiles. During today’s episode, I will walk through why I chose the ingredients included in the recipe to pair with my strawberries and what flavors they create for your tastebuds to enjoy.
Now to today’s episode for a Garden Fresh Strawberry, Amaretto and Hazelnut Tart.
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Links shared during the episode:
- Tart Rings (all sizes available)
- Parisian Bookshop, Librairie Gallimard
- The plate, napkin and silver fork were included in Sharon Santoni’s Summer ’22 My Stylish French Box (explore welcoming one of her boxes into your home here)
- How to candy hazelnuts – check out my Oregon Chocolate Chip Cookie recipe for the instructions – very simple, the only ingredients are sugar and roasted hazelnuts.
- Épicerie, what to include in yours to be ready to make any dish in any season
episode #109: 34 Must-Have Items for Your Home Épicerie
Shop The Flavour Thesaurus: Pairings, recipes and ideas for the creative cook by Niki Segnit
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen. Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen (or directly tag @tsllcookingshow) and your post could appear on my Instagram feed as well as on a future Show Notes post (see readers’ pics below). Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes. Below are a few readers that have shared recipes and pics that caught their eye (and tastebuds 😉) since last season concluded. Thank you to everyone who has shared!
Sarah’s Strawberry & Rhubarb pie looks scrumptious! Parfait for spring!
Digital Cookbooks for Each Season of the Show are available. If you are looking for all of the recipes for each previous season in one easy to find place without having to click through each episode for each season, I now have available a Digital Cookbook for Seasons 1, 2, 3, & 4 ($8). Shop here. (Note: All TOP Tier Members/Subscribers can download these cookbooks for free.) Season 5’s cookbook will be available at the end of this season (end of October).
Garden Fresh Strawberry, Amaretto and Hazelnut Tart
- 1/2 cup pastry flour
- 1/4 cup unsalted butter, chilled
- 1/4 tsp fleur de sel and freshly ground black pepper
- 1-2 Tbsp sugar
- 1-3 Tbsp cold water
- 1 cup fresh strawberries, chopped into pea-size
- 1-2 Tbsp Amaretto
- 2 Tbsp chopped roasted hazelnuts (candied if desired). Save 1 Tbsp for topping the tart, and put 1 Tbsp in the filling. purchase roasted or roast in oven for 10 minutes at 400 degrees (Fahrenheit). Or see TSLL's recipe for Oregon Chocolate Chip Cookie for candied hazelnuts.
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 Tbsp chopped fresh basil
- 1-3 Tbsp sugar (to taste, depending upon freshness of strawberries) optional
- Place flour, sugar, salt and butter into the food processor and pulse until coarse, sand texture appears.
- Add cold water gradually, pulsing the food processor. When the dough comes together, no more water is needed. Based the humidity in your area, you may need less or more water. Gradually add one tablespoon at a time and watch the dough.
- Place the dough into a ball and then flatten into a disc. Wrap in plastic wrap and refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees.
- Make the filling while the pastry is chilling.
- In a small mixing bowl, add the chopped strawberries, Amaretto, 1 Tbsp of chopped hazelnuts (candied optional), spices – nutmeg and cinnamon, and chopped basil (sugar optional). Combine with a wooden spoon. Set aside.
- Roll out the dough on a floured and sugar hard surface. Have a prepared parchment lined baking sheet ready. Decide in what type of tart pan or ring you will be placing the dough. You can also bake without a pan/ring, and free-form making a mini galette.
- Place the dough in the tart pan, gently snuggling the dough into the corners and edges, careful not to tear it. Then take a rolling pin and roll over the top of the tart pan/ring cutting the excess dough off. If not using a tart pan/ring, lay the dough flat and pour the filling into the center of the dough, leaving a 1 1/2-2" edge that you will fold over the filling to create an edge. Fill the tart pan/ring now that the dough is in place. Top with 1 Tbsp of the chopped roasted hazelnuts.
- Bake for 20-25. Sometimes 30 depending upon your oven and how large your tart pan is. Check at 15 minutes. In my oven, with 4" tart rings, the tart was done at 20 minutes, but not ready at 17 minutes.
- Remove from the oven when the tart pastry is gold brown and the juices of the strawberry filling are bubbling. Let cool for 10-15 minutes and then enjoy warm. Pairing with vanilla gelato or enjoying alone. Either way, delish! Enjoy!
~View more episodes of The Simply Luxurious Kitchen here.