Strawberry Tart, another inspiration of The Hungry Mouse

Laura has posted the announcement for our 2nd Family Recipes event over on her blog. Make sure you pop over there to check it out! The deadline to post for the upcoming month event is June 27, 2009 by midnight. I hope you will consider participating!


Food bloggers really have some great ideas. I have been inspired by many food bloggers. Lately, Jessie seems to have been the biggest influences on me and what I make. It seems I see something she has done and I feel that sudden urge that I have to try it…that it looks that delicious!

Just a few days ago Jessie had this amazing Strawberry Tart post. It looked delicious and I loved the combination of flavors she used. I decided to take Jessie’s idea an fit it to suit what I had on hand at home. To see Jessie’s version, make sure to click on the link!


I visited mom and dad after work on Friday afternoon and when there Mom pulled out some Raspberry Rhubarb jam she had made. Oh have mercy. That was the most awesome jam I had eaten in a long, long time. I will be blogging the recipe for this tomorrow with my own results! I knew before I even left my parent’s home that I was going to use that jam in this Strawberry Tart. Thanks Jessie for this inspiration. It was wonderful – and mom and dad were lucky enough to have some of this tart also!

Strawberry Tart
adapted from The Hungry Mouse

1 package Athen’s filo dough
2 Tablespoons unsalted butter
1 quart strawberries, washed, hulled and sliced
1/4 cup sugar
1 teaspoon ground cardamon
3 generous Tablespoons jam (I used Raspberry Rhubarb)
1 Tablespoon sugar
1/8 cup sliced almonds

Preheat oven to 425 degrees.

Stir jam into sliced berries and set aside. Mix sugar and cardamon and set aside.

Lie filo dough out flat on baking sheet (I covered mine with a slipmat) and using a pastry brush cover filo dough with the 2 tablespoons of melted butter. Fold edges of filo dough on all 4 sides (If you need a visual on how to do this, check out Jessie’s post for photos on what this looks like).

Sprinkle entire filo dough (crust and center) with cardamon sugar. You may not use all of it. I did use most because my berries were tart and the jam wasn’t super sweet.

Place jam and berry mixture in center of dough being careful to keep inside of the edges. Sprinkle top of berry mixture with 1 Tablespoon sugar and the sliced almonds.

Bake in oven for about 20 minutes or until filo dough has browned nicely.

Enjoy plain or with some sweetened whipped cream or vanilla ice cream!

Comments

  1. says

    Your tart looks so beautiful! Nicely done. I’m totally with you on getting inspiration from other food bloggers. It’s such a fantastic community.

  2. says

    Gorgeous tart! And all is in season – and couldn't be easier. This is deinfitely in my near future. Love that your mom had some rhubarb jam ready for you. Lucky you!

  3. says

    This tart is stellar! I can’t wait to hear about your results. What a delicious looking treat. So summery and wonderful.

  4. says

    Awww shucks, Honey! Thanks so much! I’m drooling over your pics. LOVE the almonds! And we’re totally on the same wavelength lately…I just made some jam, too! 😀

    xoxo
    +Jessie

  5. says

    Did you separate each layer of filo dough, coat it w/ melted butter and layer it, or just use one layer of filo dough and coat that w/ butter before folding it and topping it?

  6. says

    Now that’s a glorious looking tart. Great photos, I love how you can see the sprinkling of cardamom sugar on the dough! YUM!
    ~ingrid

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>