Before I get to this Strawberry Lemon Tart.........
I simply must tell you all why I have the very best husband (almost 24 years!) in the world! First off, he allows me to take our stinky, furry mutt Willie on day long car excursions, even though the man is about the most meticulously neat - freakish person on the planet, especially when it comes to his beloved truck. But the day was sooooo lovely out, and how on earth could we leave this beast at home, all alone? Could you?...........
Big Daddy has, over the years, spoiled me rotten, driving his red-headed wife ALL over these United States of America in search of her latest little fancy. Seriously--how many husbands would drive all the way through the plains of South Dakota and Minnesota, in search of a tiny dugout on a creek his wife once read about as a child? Or out into the swamplands of South Carolina, looking for the perfect plantation tour, complete with gators? Or here's the best one: driving almost halfway across California, just for a bowl of split green soup that his wife just had to have? Yup, that's my man--I am one blessed woman.
We've (well, okay, I've) been dying to go check out Sharon Springs, a teensy tinsy village about 2 hours away, for a long time, thanks to Cindy over at Hidden Pond Farm--if you haven't checked out her blog yet, you're really missing out! You see, Cindy is OBSESSED, I tell youz, over those Fabulous Beekman Boys, who have a television show on the Green Planet Network (that sadly we cannot watch with our cable package). Those two guys from Manhattan are really making a mark on Sharon Springs, buying up a big farm, raising goats and other critters, AND opening up a fabulous shop in town. The tiny hamlet is feeling revitalized, thanks to them.
Big Daddy further humored me by letting me spend all the time I wanted in Beekman 1805, and even bought me a jar of their goats milk caramel. I mean, who KNEW you could make anything out of goatsmilk except for maybe cheese and soap? Not me! Can't wait to try it out, over some vanilla ice cream, perhaps. Here's some photos from our little day away from the Adirondacks....check out this grand old hotel, from way back during Sharon Springs' glory days as a world class medicinal bath destination:
Such a beautifully displayed store....me wanted evvvvvverything!.......
I'm gonna hafta come back for this Black Onion Jam--the man working says it's da bomb on roasted pork...................
Aren't these vases just the coolest?...............
A great place to while away the afternoon.....love that gray paint..............
Spring has surely sprung in Sharon Springs.......
The Black Cat Cafe, where we had a wonderful little lunch. I loved my sandwich with, you guessed it, goat cheese!...............
So maybe after all of that goat cheese talk, you're hungry now. I have a real treat for you today---my perfect company dessert, a Strawberry Lemon Tart. You are going to want to print out this recipe (below) for your recipe files--the crust is the only thing you have to assemble--the topping could not be easier!
You can combine all of the crust ingredients in a food processor, lickity split. Do NOT skip the almonds in the dough--the flavor they, and the extract, give the crust is unbelievable:
Pulse until almonds are ground fine, then add cold water, 1 tablespoon at a time, until the mixture forms a soft dough:
Press onto the bottom and up the sides of a greased 9 inch tart pan with removable bottom:
Bake, and let cool. Next, you need these two ingredients--strawberries, and 2 jars of lemon curd, available in the jam section of most supermarkets:
Spread lemon curd evenly over bottom of shell, then arrange the halved and de-stemmed strawberries any way you'd like. See--I TOLD you this was going to be easy! And, you will not believe the ooo's and aaaah's you'll receive from your guests--they'll think you slaved the day away. Gotta love it!............
Here's the recipe:
STRAWBERRY LEMON TART
1 cup all purpose flour
1/2 cup almonds
1/4 cup sugar
6 tblsp. cold butter
1/2 tsp. almond extract
1/4 tsp. salt
2 to 3 tblsp. cold water
2 jars lemon curd
1 pint fresh strawberries, washed, de-stemmed and halved
For crust, preheat oven to 400 degrees. Place all ingredients, except water, in a food processor and pulse until almonds are finely ground and all ingredients are well blended. Add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. Press onto the bottom and up sides of a greased and fluted 9 inch tart pan with a removable bottom. Bake at 400 degrees for 15-20 minutes, or until lightly golden brown. Do NOT overbake. Cool completely on a wire rack.
For the filling, first remove tart from sides of pan and slide onto a serving platter (leave bottom of pan on). Spread lemon curd evenly over bottom of shell. Arrange strawberry halves on the lemon curd. Refrigerate for at least 1 hour before serving.
TODAY I'M MOST GRATEFUL FOR:
1. My wonderful rheumatologist, who has seen me through so many ups and downs over the past 3 years.
2. This gorgeous 70 degree weather! Keep it coming!
3. Hobby Lobby--a fun place to go nuts after a long morning with doctors. Gotta love retail therapy!