Strawberry overload!While making strawberry jam, I ran out of jars for my jam. I mean, I could have gone out to the garage to get more, but I figured, why not make a strawberry tart?
So I combined the freezer jam with a few tablespoons of flour and a few of butter. For the crust I made a pretty typical pie dough recipe, but added cinnamon, a bit of sugar, and ground cashews to half the dough. I pressed the cashew dough into the bottom of a springform pan, poured in the filling, and latticed the remaining dough on top. I had some extra strawberries and extra dough, so I wrapped the strawberries in the dough and floated them between the lattice. The tart baked for a long time, maybe an hour, until the center was pretty firm, and the edges were darkening.
And of course, it would hardly be worth eating without vanilla ice cream.
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