I came back from Seattle with a box full of strawberries. I am known to carry all kinds of fruit and produce through security checkpoints – as f they were the most expensive glass in the world.
From what I was told, it was about a week too early for the ripest strawberries in Seattle. On Sunday morning, we walked down to Pike Place. I wanted to be there before any of the crowds arrived. I knew the outdoor vendors would have the best local strawberries so that is who I was focusing on. I found a flower stand that also sold pea shoots, greens, radishes and strawberries. “I picked them last night at my grandparents’ farm“, she said – a smiley teenager.
I could tell they were going to be sweet. They were to the point of bruising, juices all over the place, and not a tinge of white inside. Bright red, like they are supposed to be. “I’ll take four pints”, I told her.
The strawberries made it home… barely. So so ripe.
This morning while Jon and Miren were at summer camp, I made this tart with the strawberries, pistachios, yogurt, and brown butter. It was so tender and naturally sweet. They each had a slice when they got home.
And I might have to pack one for my plane ride to Montreal.
makes a 9-inch tart
2/3 cup (90g) superfine brown rice flour
1/4 cup (35g) millet flour
1/4 cup (25g) almond flour
3 tablespoons cornstarch
1 tablespoon natural cane sugar
1/4 teaspoon sea salt
1 stick (110g) unsalted butter, diced into 1/2 inch pieces
1 egg yolk
2-4 tablespoons ice water
Combine the first six ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until butter is the size of peas. Whisk together the egg yolk and 2 tablespoons of ice water. Add it to the dough and pulse until it comes together. Add more ice water if needed.
Knead the dough a couple of times and wrap it in plastic wrap forming a flat disk. Refrigerate for 1 hour.
Roll the dough on a cold surface (lightly dust with superfine brown rice flour) to 1/8-inch thickness. Fill the tart mold with the dough and cut off excess.
Refrigerate for another 20 minutes while preparing the filling.
Strawberry, Pistachio and Brown Butter Filling
3 tablespoons unsalted butter
1 vanilla bean, split lengthwise and seeds scraped
1/4 cup plus 1 tablespoon (50 g) unsalted and shelled pistachios
2 tablespoons corstarch
1/4 cup (50 g) natural cane sugar
1/4 cup (60 ml) whole-milk yogurt
1 pound (450g) strawberries, hulled and cut in half
Preheat oven to 400F (200C).
In a small saucepan, cook the butter until the milk solids start to brown. Remove from heat, add the vanilla bean and its seeds and steep for 10 minutes. Remove vanilla pod after this time and reserve.
In the food processor, pulse the pistachios, cornstarch and salt until they turn into a fine powder.
In a medium bowl, whisk together the eggs, sugar, yogurt, pistachio mixture, and brown butter.
Arrange the strawberries on the tart dough and pour custard on top. Bake for 20 to 25 minutes until golden. Serve at room temperature.