Welcome to The Kitchen Club! Today we are putting our tart pans to use. Your subscription to The Kitchen Club helps these recipes get developed, tested, and sent out to you. Thank you!
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Up there with croissants, I consider tarts to be one of the fanciest and most technical desserts to master. I love nothing more than spending two days perfecting six different components and meticulously assembling them into a beautiful tart but a beautiful tart does not always need to be that big of a project. I have broken this Strawberry Mascarpone Tart down into four easy components, with a few hacks to simplify them even more if you would like. The added extra bonus is that once you successfully assemble this once you can switch it up and make any flavor you want. Let’s call this newsletter a crash course into a basic fruit tart. Today’s newsletter is separated into individual components and then how to assemble them all together. We are in peak strawberry season, and I know a bunch of us bought tart pans, so don’t sleep on this recipe. Even Driscolls strawberries at the grocery store are actually really good right now. Jump right into it!