From your comments, I know many of you experience strawberry season a little later than we do here in Tennessee. So if it’s been June instead of May that’s sent you picking strawberries and bringing buckets of them home, listen up. Whether you’ve just made homemade jam or are about to (or if you picked up jam from another source!), have we got a treat for you. You already know about turning strawberry jam into ice cream. You already know how good it is slathered on buttered toast. And maybe you’re like us and have already whipped up this Bon Appétit recipe for baby biscuits baked with circles of jam on top? If so, and you’re looking for yet one more way to put that berry jam to good use: here it is. Just over a week ago, Tim and I discovered yet another beautiful reason to love strawberry preserves—and, boy, let me tell you, it’s show-stopping.
This tart came into our kitchen the way a lot of things do. It was the middle or end of the day, we were just about finished with work and one or the other of us said, “Doesn’t a strawberry tart sound good right now?” The same thing happened a couple weeks ago when I woke up and said to Tim, “Let’s make brownies!” We’d barely made the bed and definitely hadn’t showered, but suddenly the two of us were standing in the kitchen and, in our pajamas, melting chocolate on the stove. Last Friday night, it was cookies. Sunday, pizza with a garlic yogurt sauce. And the day this tart arrived, a simple suggestion to do something with peaches and strawberries and a tart pan.
We’re calling what resulted a strawberry peach tart on a maple shortbread cookie crust, but we may as well call it a match made in heaven because the combination is so extraordinary, writing about it now has me thinking of peanut butter and jelly, rainy days and movies, avocado and toast. Believe me when I tell you that if there’s anything better than fresh homemade jam, it’s fresh homemade jam baked on the most buttery, addictive shortbread you’ve ever tasted, topped with sliced Georgia peaches cooked soft. The crust is an adaptation of a recipe I saw on Nourished Kitchen, for shortbread cookies sweetened only with maple syrup. It really is as good as a cookie, and you could eat it on its own. Then, the topping is as simple as a layer of jam, a layer of peaches and a tiny bit of coconut sugar sprinkled all over the top.
When it comes out of the oven, the tart is all bubbly and golden, flaky on the bottom and gooey on top. The bits of crust crumbs that break off are bonus nubbins you want to scoop up and eat with a spoon.
The day we made it, between the two of us, Tim and I almost ate it whole.
I don’t know what your Tuesday night plans are, but if you have jam on hand, make this. If you don’t have jam on hand, make this as soon as you do. It’s one of those sparkling, shimmering examples of how one good thing (jam!) + another good thing (shortbread!) = something even better than you’d imagined.
Strawberry Peach Tart on Maple Shortbread Cookie Crust
Makes one 10-inch tart
As always, you are free to replace einkorn flour with spelt or another wheat-type flour here. You may want to lower the flour amount to 1 1/2 cups if you do. Also, while we used peaches, you could also swap a different fruit, and we’d love to hear what you come up with.
1 3/4 cup einkorn flour
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, cold and cubed
1/4 cup Organic Grade B Maple Syrup
1/2 cup strawberry basil jam (or whatever strawberry jam you like)
2 ripe but firm peaches, washed and sliced into half circles
Extra coconut sugar, for sprinkling (optional)
Preheat the oven to 350F. Generously butter (and/or line with buttered parchment if you like) a tart pan (I used a 10-inch pan).
In a food processor, pulse together 1 3/4 cup einkorn flour with 1/2 teaspoon salt. Add cubed butter and pulse until it starts to come together. Add 1/4 cup pure Grade B maple syrup; pulse until mixture starts grouping together like a ball of dough. Turn off machine, gather together dough and roll out on a floured surface. Place in tart pan, pierce all over gently with a fork and bake for 14 to 18 minutes.
Remove tart crust from oven when it’s just slightly golden. Dollop on 1/2 cup of jam, spreading a layer all over the crust. Top with sliced peaches, organizing them in a round. Bake again for 3 to 6 minutes, until the jam is bubbly and the peaches are just getting soft. Let cool before slicing and serving.