While the season lasts, we have been trying to use as much of our strawberry compote as possible and this tart turned out to be the perfect vehicle for it.
This is our take on the Linzer Torte, an Austrian pastry which usually includes a buttery shortcake, nuts and jam. Here we have used pistachio flour in the shortcrust with brown butter resulting in a crumbly, buttery and NUTTY pastry. The nutty and buttery notes get surprisingly more pronounced a day later, while the strawberry compote provides the perfect balance of tartness, sweetness and fruitiness.
Although this is designed for the breakfast table or afternoon coffee, you can always top it with a scoop of ice cream & call it dessert!
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