I just finished the last piece of this. With the solstice and full strawberry moon approaching I felt the need for a little bit of comfort. I felt the need to travel in my mind to the shores of Brittany. A place where sea salt pervades the air and spices up everything from savory to sweet.
The salt infused sable (or butter cookie) dough used for this free form pie is the perfect base for the sweet curd and fruit topping. It's name sounds complicated, but it is not. Avoiding a trip to the store, I used the rhubarb curd I had just concocted along with the mixed berry preserves in my pantry from last year. The experience of crunch and cream, followed by an explosion of fruit flavor makes this a perfect way to wind down and enjoy the little things. Thank you Dorie!
- 1 recipe Shortbread with 1/4 tsp salt added (ours is gluten free but it does not have to be) Flaky Crust or Galette Dough may be used if you prefer a less sweet crust.
- 2 cups lemon, lime, or Rhubarb Curd
- 2 cups fresh strawberries, sliced
- 1 cup mixed berry preserves
- 2 tbsp Orange Vanilla Sugar
Make shortbread and spread dough in one, 9x13 or two, 9" tart pans. You can freeze the dough for up to 6 months if you only want to make one tart. Or just make cookies with the extra dough. Bake at 350 degrees F for 12 minutes or until crust begins to brown.
More from this classic cookbook:
Photo Credit: Julie T Cecchini