Tumble-Jumble Strawberry Tart Recipe (2024)

I've been baking successfully for 60 years, and I have not needed a food processor or fancy mixer. I wish these instructions would consider that not everyone owns these and provide instructions that don't make that assumption. Thanks.

Now, now kids! It IS rather clever to not add the fruit until the moment you are ready to serve -- keeps the crust from getting soggy. I believe that the word "genius" is being used here as it often is overseas, as a synonym for "swell". I don't think they were trying to suggest that the dough was worthy of a MacArthur grant.

Okay, maybe the construction is merely clever, but what’s genius is this sentence from the article:“With no pastry cream to tether them, the berries tumbled off the edges of the pastry and arranged themselves by whatever geometry berries choose when they’re not constrained.”

This is basically strawberry shortcake, with shortbread replacing a scone or biscuit as the base.

Same method, different fruit, from an old Joy of Cooking, labelled Fruit Crostata: Raspberry jam on the crust, blueberries and peaches on top. Never fails to please.

Red currant jelly is another good choice. And if you leave some berries upright and brush them with warmed red currant, they look like jewels.

I would spread a thin layer of cream cheese on the crust before adding the jam.

I must say this is a rather prickly group of bakers. Looking forward to this recipe whatever one calls it and wherever it's from. My wife & I love strawberry desserts.

Being French, and growing up in Paris, berry tarts are my favorite dessert to serve when I have guests in the summer. The proposed recipe is very authentic, but it would be a pity to forgo the presentation of a beautiful tart. After the baked crust has cooled, i remove the rim of the tart tin, place the crust on a serving platter; cut strawberries in half and place cut side down to fill the crust in a nice pattern; heat 4-5 TBSP of red currant jelly and brush berries + gaps between to glaze tart

I use a strawberry freezer jam. The freezer jam stays nice and bright.

Sorry, NYT Cooking, this is an old Austrian summer fruit tart recipe, called Muerbteig Obsttorte, a thing my Viennese mom used to make all through my childhood and later. I have her handwritten recipe, it's all by weight for the crust and the optional pudding. My mom used to make two versions: one with a jam base, the other with a jam layer, then vanilla pudding or creme de patisserie and fresh fruit over either. To call this 'genius" is a bit over the top.

i made a similar tart just last week;no jam but a layer of freshly whipped cream and piles of freshly picked strawberries. eeryone agreed it was the best strawberry tart they had ever eaten.

Try Tiptree, a wonderful English jam. It's expensive though.

For dessert tomorrow night after our fill of lobster, we will serve our version of this: biscuits made with Bakewell Cream, fresh crushed strawberries with a touch of Stonewall Kitchen's blueberry, mint and lemon mixer, topped off with well-chilled vanilla yogurt mixed with lemon curd. Not sure it's genius but there are never any leftovers.

I think it's a mistake to label this recipe as one of convenience -- or as preventing the crust from getting soggy. The best tart I've ever eaten was a simple raspberry tart in an Italian restaurant. The most delicate of shortbread crusts. A barely discernible layer of jam. And fresh, flavorful raspberries. Everything was prime, and it has outdistanced every tart I've had since. This strawberry tart should be similar, though it's perhaps a little heavy on the jam to be as pure tasting.

The dough was difficult to get into pan but tasted great. For the filling, I used the technique of the other Strawberry Pie recipe on NYT that includes adding some cornstarch and jam to a portion of macerated berries. Delicious!

I agree that 400 degrees for 28 minutes is too long. After 20 minutes the fluted edges were already very brown, and I still had to bake it longer to brown the center. Next time I will adjust the time. Still tasted very delicious.

I do something similar with fresh peaches, riffing off an Amish pie I had a few years ago. Boil down some peach nectar with a little cornstarch, bake crust, arrange sliced peaches, cover with nectar, chill. Only worth doing with great peaches.

Question: after you cut wedges for the two of you, what do you do with the rest?

I'm going berry picking in a few days. I'm thinking it might not be wrong to try this with whatever I bring home--marionberries, raspberries, tayberries??

This will work very well with fresh, peak of the season, peaches. and peach preserves . I'll try that as well. Maybe even blueberries with blueberry jam.

Another option for waterproofing the crust is to beat until frothy one egg white and brush over hot crust when it just comes out of the oven. A twist on above, a very old southern recipe is to put wide strips of pie dough on a baking sheet, dot with a little butter, sprinkle with sugar and bake until lightly golden. Serve sweetened berries in a bowl with warm strips of sugared crust and fresh whipped cream. A pleasure so simple and sweet

Just want to echo the plea that recipes not assume we use food processors. Since this is unlikely, how about giving those of us from the drop out-tune in generation a down home alternative :-))

an excellent recipe.

This was great. Going into the rotation. My 3 year old granddaughter--who normally expects cookies when she visits--and her parents--all totally approved. And I thoroughly enjoyed the (scarce) leftover tart the next day.

I made this today, and I do live at altitude for reference. Instructions on cooking time and temperature seemed to be a bit off, as the outer / top edges of the crust were significantly overcooked (borderline burnt) when the par-baking was done. I opted to cook for 8 more minutes, as the bottom crust was still totally white following par-baking. After that, it was only about halfway browned, and the outer crust totally burnt. If I were to make this again, I'd lower the temperature to 375.

This was excellent. A true summer dessert. Our toddlers enjoyed it as well once I chopped the fruit up more. Doing a raspberry version next. Also, I stopped scrolling through the comments once I saw how hung up everyone was on the use of "genius". Wish people would leave more useful information.

Lighten up my friends, and revel in the fruits of summer however you see fit.

Ok. I made the tart but with some changes. Counting on the crumbly dough to gather together without some liquid to bind troubled me. So I added 1/4 cup water while processing the dough. In the finished tart it cut beautifully, not falling apart. The crust was fabulous. I used a local strawberry jam from farmers market and piled on halved and hulled berries, which were glazed with red current jelly. Simply exquisite strawberry tart. In Maine we have had a bumper crop of incredibly sweet berries.

I don't cook. But this might be feasible using a ready-made pie crust. Just have to heat in the oven, spread with strawberry jam then put berries on top. For those who don't cook.