Strawberry Lime Jam Tarts

Officially turning strawberry picking into an annual family adventure. 447: Strawberry Lime Jam Tarts

I made the lovely discovery that we’re only a 30ish minute drive from a whole bunch of u-pick farms! Ellie did her best to smoosh as many berries as possible so spent most of the time in baby carrier jail. . . but maybe she’ll be less destructive next year! Either way, I got a gorgeous pile of fresh strawberries, and even got to pick some early cherries on a whim at the farm down the road. Overall a berry excellent adventure.

The swirly piping design turned out so well on the oval tarts! Not so much on the pointed oval, I’ll have to keep workshopping that one.

The perforated tart rings leave a pattern of tiny dots along the tart walls, but they mostly disappear with a microplane and some determination.

Anyone else see a fluffy cream duvet tucked into tiny tartlet bed? Or is it just my sleep-deprived parent brain manifesting?

The Bouchon Bakery pâte sucrée recipe came through again, cementing itself as my tartlet shell go-to.

The almond flour addition makes it taste like an almond shortbread cookie and I’m so here for it.

The fraiser technique is so soothing. More reasons to bake when overwhelmed – tactile therapy! You use the heel of your hand to smear the dough, gently melting the butter enough to bring the crumb sand into a cohesive dough without overworking it.

My goal was to roll the pastry as thin as possible this time, but I chickened out and did most of them almost as thick as my cherry balsamic cheesecake tartlets. As an experiment, I went super duper thin in just one round fluted tin and it actually worked out shockingly well! Held its shape and popped cleanly out of the tin. Moral of the story: be brave, y’all.