Last week was a bit hectic due to the passing of my grandmother and preparing for a new job at the same time. But I'm slowly getting a grip on things and getting ready for this new change in my life.
I also want to thank everyone for your kind words regarding the passing of my grandmother. It was so sweet to receive such beautiful messages from everyone. What a great community we have, huh?
I'm writing this as I have my morning coffee and prepare my things because I'M GOING TO WORK TODAY!
I feel like Ross in the Friends episode where he is getting married to Emily and he runs around screaming "I'M GETTING MARRIED TODAY! WOO HOO! I'M GETTING MARRIED ... TODAY!" I, however, will not be leaving the room only for my best friend and sister to reveal themselves as having slept together the night before. Mainly because I don't have a sister.
Lately, I've been reaching for one of my many cookbooks that I never use (seriously, I have over 40 cookbooks, yet I usually only refer to 3 or 4 of them). I grabbed Dede Wilson's Unforgettable Desserts, a mouthwatering compilation of showstopping dessert recipes. A few months back, I attended a food Demo with Dede herself and the folks at Driscoll's Berries (many of Dede's desserts call for fresh fruits) and was lucky enough to receive a copy of this book. As I flipped through the pages, I couldn't wait for the spring and summer to roll around so I could take advantage of the fresh (and cheap) fruits to make the desserts. And now, fruit and vegetable carts on the street corners in Manhattan are now selling strawberries for 2 pints for $3.00, so I often feel as if I hit the jackpot each time I purchase the pints of blazingly red, ripe strawberries. Holla!
Well, this dessert is the perfect dessert to highlight these fresh, spring strawberries. Strawberries are placed in full form in a crisp, buttery tart shell, as more strawberries are cooked down to create a deliciously sweet glaze that really makes the red color pop. Pistachios, the strawberry's nutty pair, add a bit of crunch and color contrast, and a topped with a deliciously light and bubbly (from the champagne) sabayon (which I made for the first time and will make again and again because WOW is it good!). Unfortunately, I did not photograph the sabayon on the tart, as I served it at night and the camera flash is a food's worst enemy.
Make this tart. It is an absolutely show-stopper and it just screams spring.
Check out Driscoll's website for the recipe!