Posts Tagged ‘strawberry’

Tuesdays with Dorie – La Paletteā€™s Strawberry Tart

June 10, 2008

This week’s Tuesdays with Dorie recipe, La Palette’s Strawberry Tart, was chosen by Marie of A Year In Oak Cottage.

This tart is very different from most tarts I’ve made in the past. This one was so easy. The only part that you actually have to make is the crust which came together quickly and easily. The other ingredients are strawberry jam and fresh strawberries. How easy is that?

I chose to do fresh cherries because I had a ton leftover from my cherry pie. I did sprinkle a little sugar on the cherries because I wanted them to be juicy. I also used strawberry jam because I was too lazy to go to the store for cherry preserves.

The husband really enjoyed the tart. Me? I’m not a big fan of fresh fruit but I loved, loved, loved the pastry crust with jam on top.

(As a group, us TWDer’s have decided to stop posting Dorie’s recipes since we think everyone should own a copy of her book. Luckily for you though, Dorie has already blogged about this one over on Serious Eats. And now you must go check out the other Tuesdays with Dorie blogs.)


Strawberry Scones.

May 20, 2008

Lately I can’t seem to leave the grocery store without strawberries. I really think they just hop into my cart as I’m walking around. This past week I had some that desperately needed to be used (so I could go buy more of course) and went searching for a good scone recipe.

I found the perfect recipe over at Good Things Catered. They turned out great, although they could’ve used a few extra minutes in the oven. They were sweet, but not too sweet. In other words, the perfect accompaniment to my 6 cups of coffee in the morning.

Strawberry Scones
adapted from Good Things Catered

2 1/4 – 2 1/2 c. all purpose flour (depends on how ripe your strawberries are)
1/4 c. granulated sugar, plus extra for sprinkling
1 Tbsp baking powder
1/4 tsp salt
1 stick (8 Tbsp) butter, chilled and cut into small pieces
1 egg
1/4 c. strawberry yogurt
1/4 c. milk
2 tsp lemon zest
1 c. fresh strawberries, diced

Preheat oven to 350 degrees and line baking sheet with parchment.

In small bowl, combine egg, yogurt, milk, zest, whisk to combine thoroughly and set aside. In large bowl combine flour, sugar, powder, salt, and whisk to combine. Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized. Add strawberries, and toss to coat. Add wet ingredients to dry and mix in lightly with fork until dough just comes together.

Turn dough out onto well floured work surface and pat into large ball. Cut dough in half. Shape half of dough into flat disk shape and cut into 8 slices. Place on baking sheet and repeat with other half of dough. Sprinkle tops of scones with sugar and place in the oven. Bake until turn slightly brown, about 25 minutes. Remove from oven and let cool on baking sheet for 10 minutes. Transfer to a wire rack and let cool.