We had a strawberry patch at Busoler, and we have one today at home in Douglaston, where my mother, Erminia, delights in tending our gardens. We use this recipe for the strawberry tart at Felidia.
- ½ recipe pastry cream
- 1 prebaked 10” tart shell, cooled
- 2 pints firm ripe strawberries, washed, hulled, and halved
- ¼ cup smooth apricot jam
- 1 teaspoon lemon juice
- 1 teaspoon water
Spread the pastry cream evenly over the cooled prebaked tart shell. Starting from the outside, arrange the strawberries, cut side down, in tight concentric circles, trimming them to fit as necessary, until the shell is filled.
In the saucepan, heat the apricot jam, lemon juice, and water until the jam is melted. Brush the mixture over the strawberries. Serve at room temperature.