May 1, 2013
[Photograph: Squire Fox]
Fruit tarts are simple in concept, but not in execution. This recipe from Old School Comfort Food circumvents having to make a tart dough and filling in favor of crisp tuile shells and macerated strawberries sandwiching spoonfuls of sour cream.
Tips: If you're making these for a gathering or informal dessert, or if you're planning to serve them at all, have all the ingredients assembled beforehand, so all you have to do is assemble the tarts immediately before serving. The strawberry juice sogs up the tart shells right quick.
Tweaks: Replace a little of the orange juice in the batter recipe with Grand Marnier (no more than a tablespoon or so) for a deeper orange flavor.
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