Fresh Strawberry Tart
A classic French strawberry tart features a buttery pastry shell filled with a light custard and topped with strawberries. This version has an almond base baked in a pastry shell, served with berries and a dollop of crème fraîche on top. Sweet, ripe strawberries are essential. Though one pound is sufficient, buying extra allows you to use only the best specimens, saving overripe or bruised berries to make a little jam. It is easiest to make the tart over two days: Prepare the pastry dough and the almond filling one day, then bake and add berries the next. (For that matter, you can also bake the base the day before serving. It keeps well.)
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