Why I Started Making Tarts Like This
Last week, I found myself eyeing a dusty bottle of Merlot I hadn’t finished. No plans to drink it, just swirling it in a glass for the smell. That deep, berry-ish aroma? It hit me weirdly. Like a reminder that fruit flavors aren’t just for summer. They’re for all the time, if you pay attention. So I took that old strawberry bouncing around in the fridge, sliced it, and glazed it with a little honey. The smell of warm jam and citrus peel—unexpectedly comforting. It’s a reminder that sometimes, the simplest things—like a tart—can reconnect us to memories that aren’t even ours. None of this stuff is on trend, just stuff I think about while trying to save a bottle of wine for when I really want to, not just because it’s the weekend. Also, strawberries are screaming now. Because of course they are.
Strawberry Honey Tart with Merlot Glaze
Ingredients
Equipment
Method
- Combine the flour and sugar in a mixing bowl. Add the cold butter cubes and use a pastry cutter or fingertips to blend until the mixture resembles coarse crumbs with pea-sized butter pieces.1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 2 Tablespoons sugar
- Add the egg yolk to the mixture and quickly knead until the dough begins to come together. Press the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.1 egg yolk
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Transfer to a tart pan and press into the edges. Prick the bottom with a fork and bake for 15 minutes or until lightly golden.
- Meanwhile, in a saucepan, combine the Merlot and honey. Bring to a gentle simmer over medium heat, stirring constantly. Continue simmering until the mixture thickens slightly and reduces by about a third, approximately 10 minutes, then remove from heat and allow to cool.2 Tablespoons honey, 1/2 cup Merlot wine
- Arrange the sliced strawberries evenly in the baked tart crust. Using a pastry brush, glaze the strawberries with the cooled merlot mixture, creating a shiny, even coating.300 grams fresh strawberries, 1/2 cup Merlot wine
- Return the tart to the oven and bake for an additional 10 minutes to set the glaze and soften the strawberries slightly. Allow the tart to cool slightly before removing from the pan and serving.
Anyway, making this really made me realize how much a little glaze can turn something familiar into a fresh story. Plus, the kitchen smells like bright red fruit and just a hint of vanilla. Might as well call it a day with a plate of this, right? Who even needs fancy desserts — sometimes, the simplest ones are the ones that stick around longest.