Every summer, when strawberry season comes around, I have to look through my collection of old Food & Wine magazines for my favorite recipe. Its a Strawberry Tart and I know enough things about it that I should be able to find the recipe on www.foodandwine.com or just by googling. One of the interesting things is that the article was about Katrin Theodoli, then owner of the super luxury yachts Magnum Marine, and recipes she whips up in the little galley of the yacht when she’s cruising the seas with kings and queens. Granted, you could solve a lot of problems in the world for the cost of some of these higher end boats; but still, I’m grateful for the recipe.

[Wendy, I hope you’re reading this one!]

So since I decided I would ensure I could find the recipe more easily by just putting it here on my blog along with the reminder that it’s in the June 1997 issue: “Outdoor Entertaining”.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• Pinch of salt
• 1 1/2 sticks of cold unsalted butter, cut into 1/2 inch dice
• 1 large egg
• 1 1/2 ounces bittersweet chocolate, melted
• 1/4 cup seedless strawberry jam, melted
• 1 1/2 pints strawberries, hulled and halved lengthwise

STEPS

1. In a food processor, pulse together the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg and pulse until incorporated.
2. Preheat the oven to 375F. Butter a 10 inch tart pan with a removable bottom. Transfer the dough to a lightly floured surface and pat into a disk. Roll the dough between 2 sheets of wax paper into a 12-inch round. Transfer the dough to a cookie sheet and refrigerate until firm, about 15 minutes. Peel off the top sheet of wax paper, invert the dough into the pan and peel off the other sheet of wax paper. Fit the dough into the pan and chill again for 10 minutes. Prick all over with a fork and bake in the middle of the oven for about 20 minutes or until evenly golden. Let cool on a rack.
3. Transfer the tart shell to a platter and brush the bottom with the melted chocolate. Refrigerate until set, about 10 minutes. Brush half of the jam over the chocolate. Arrange the strawberries in the shell, cut side down, overlapping them slightly. Brush the berries with the remaining jam.