Around here, we’re still about a week away from local strawberries. Instead, we’re still rocking the ugly, bulbous, traveled 3,000 miles to get here California strawberries. I am fairly certain that California has some sort of berry conspiracy going on. Californians are always bragging about their amazing berries. But somehow all the California berries that make it all the way to New Hampshire suffer from under-ripeness, mold, blandness or some combination of the above. Ironically, the closer we get to strawberry season, the worse those California strawberries look. Perhaps the Californians are trying to force us to shop local and in season by sending us their cast offs?
So I wasn’t completely thrilled with this week’s Tuesdays with Dorie recipe, La Palette’s Strawberry Tart (chosen by Marie of A Year From Oak Cottage), knowing that I would have to make it with disappointing strawberries. Not only that, but I had to throw away more of the berries than I was able to use! But once I took a bite of this tart, it was worth the headache. I will DEFINITELY be making this tart again once we reach the peak of NH strawberry season. It was so good! And I think the crust and the jam must have rubbed off on the berries, because they somehow transformed from bland to amazing!
I have to gush a little about the crust in particular. It was the easiest crust I’ve ever made. Seriously, I was baking this crust on the hottest day of this very hot week that we are experiencing. My kitchen was easily 95 degrees while I was making it, and it didn’t give me the slightest bit of trouble. It came together perfectly, and you press this crust into the pan instead of rolling it out, so there was no headache there either. Plus, it tastes so good (both baked and raw) that I may never use another recipe again. All morning I’ve been making excuses to go into the kitchen just to cut off a sliver to eat plain.
We will no longer be posting the recipes for TWD treats, but this recipe is on page 374 of Baking. If you don’t already own a copy, use this as an excuse to go buy the book!
CB said
Yes I will admit that it IS a California conspiracy. We are huge berry snobs here so do you think we’d let non-Californians have them? OF COURSE NOT! But you can have our castoffs. HAHA! I ditto about the crust. Loved it!
Clara @ I♥food4thought
carrie said
We’re on the verge of berry season here too.
I’m hoping to get some at the Farmers’ Market since the ones at the grocery store are overpriced and not very good!
That said, your tart looks wonderful!
Caitlin said
I agree – my CA strawberries were a bit of a let-down. Maybe they just ship their castoffs? So not nice, Clara. Not nice at all.
Rebecca said
I’m definitely going to try this again with local berries. I had to buy two huge containers at the grocery just to get enough decent ones for the tart. Ka-ching.
Lynne said
I love the crust, too. Our strawberry season is nearly over, especially since the temps have reached 100, but the blackberries are just coming in.
Amy P said
I loved the crust too! It smelled wonderful even before I baked it.
Lori said
Kudos to you for braving the heat. Poor strawberries. We are about a week ot two away from our local strawberries and you know i iwll be making this tart again!
Jules said
I agree about this being a total keeper. It comes together so quickly and easily! Yum!
Christine said
I love the crust! This recipe is a keeper!
rainbowbrown said
Heck yeah we Californians have berry cast-offs. Even our own supermarkets sell them with the mold and blandness all the yuckiness. Us smarties buy non-commercial local farm berries. I don’t think those get shipped, sorry.
Gretchen Noelle said
Sorry Cali didn’t come through for you. I’m sure this will taste great with fresh berries!
doughmesstic said
When you get the fresh berries – do it again! SOOO worth it! Looks great though!
Heather B said
I’m glad you enjoyed it! Great job! Your tart looks delicious!
whiskfoodblog said
It will be even better with fresh, local berries! Great job!
Shari@Whisk: a food blog
mari said
Just think how good it will taste once you have local produce to work with!
JacqueOH said
I agree with you on the crust… so easy and tasty. I’m glad it worked out for you in spite of the conspiracy strawberries, lol.
avenue26cafe said
I’m sorry to hear about the bad California berries. Here in Southern California, I buy my strawberries from my local farmer’s market. The berries are best eaten the day they’re purchased. Sometimes we keep them in the fridge for 2-3 days max. So I figure it they’ve traveled 3000 miles, they’re already past their peak freshness. I’m sure the one’s you buy locally will be great. Support your local farmers!
Sophie said
We’d like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me, sophiekiblogger@gmail.com, if you’re interested. Feel free to check out our blog for more details. (Click on my name in the message to visit our blog.
Jaime said
the crust is indeed wonderful! i don’t know if there is a conspiracy, but i sure do wish i still lived in CA!