I think it's pretty much strawberry season here (long passed in South Florida, where the strawberries were like sugar this year). True enough, my mom has what must have been a lovely quart of strawberries in her fridge...just about to get to the beyond eating stage.
She also keeps the freezer compartment of her fridge at industrial strength temperatures--Absoulte Zero, if I'm not mistaken--so boy did she EVER have frozen butter.
I mixed the pastry by hand (hey, they had to do it that way all the time in the good old days) and pressed it into the shallowest pie dish I could find in her house. (While searching I found the BEST copper oval pan that I think I can use for the next Florida Table photo shoot. Do I dare try to take it back on the plane?).
Back into the Arctic temps for 30 minutes, then bake until golden. Cool completely. And if you dont' have a tart pan? Just pop it out of the pie dish when it's cool. No big deal..
Part of the beauty of this tart is its simplicity. The shell cools, and you top each portion as it's served. This is one of the best ways to showcase the fruit of the season.
Mom didn't have strawberry jam, but she had great raspberry jam and some blackcurrant jam. I mixed the two together, then did as Dorie told: cut a nice slice of crust, spread with jam, top with strawberries...EAT. This qualifies nicely for my penchant for simple desserts. I love shortbread, fresh strawberries are lovely this time of year and the good jam only enhances the flavors. And because it's spread and serve, that shortbread stays beautifully crispy.
Photos will come. I'm out of town without my cable--and at my mom's relatively low-tech house (fixing that soon. She needs a digital camera.).