This recipe is adapted from one by William Carnett, the chef who treated my French class to many a fruit tart. This moved to its own posting 7/22/16 so it may be referenced in other recipes more easily. For example, see Fresh Strawberry and Blueberry Tart.
This basically is Julia Child’s recipe from “Mastering the Art of French Cooking”, made a little bit easier to make and cleanup by using the microwave rather than the stovetop for the final cooking step. I know, someone is shocked! SHOCKED I say!
Updated 7/22/16 to reflect move of crust and pastry recipes to their own postings.
Continuing with the French theme this month, I wanted to make some pretty little fruit tarts – the kind with a rich pastry cream (crème pâtissière) on a sweet crust (pâte sucrée), covered with fresh strawberries, and a shiny glaze to brighten up the fruit and give them that pastry-shop look. The pastry cream and the glaze were the easy parts; the crust is a bit more challenging.
I haven’t always been the biggest fan of zucchini, unless it is grilled with some olive oil and sea salt and squished into a veggie panini. Yellow summer squash has always been more to my liking. However, this recipe totally changed my mind. Continue reading