Let's take another quick break from swing-top glass bottles and talk about another one of our favorite topics...FOOD! About a year ago, Gail Simmons shared the most fabulous strawberry tart recipe in People Magazine. I gave it a try on a whim because I thought it may fit as a nice dessert with a summer barbecue we were having and, wow, what a unexpected treat! It was a huge hit with all of our guests and I've made it many times since. It's got a deliciously crystallized cinnamon-sugar topping, sweet strawberries throughout, and an incredibly moist and flavorful cake. Pair it with a heaping scoop of vanilla ice cream and you've got heaven on a plate!
1 cup flour
1 tsp. baking powder
1 pinch of salt
1 stick unsalted butter, room temperature, plus more for coating the pan
1 cup sugar, plus tbsp
2 large eggs, room temperature
1 tsp vanilla
8 oz. fresh strawberries, halved
1/2 tsp cinnamon
1) Preheat the oven to 375. Butter a 9-inch springform pan. Whisk together flour, baking powder, and salt. Set aside. Cream butter and 1 cup of sugar until light and fluffy.
2) Add eggs one at a time, beating well after each addition. Mix in vanilla. Incorporate flour mixture until just combined-- don't overmix. Pour batter into pan. Cover with plastic wrap and chill in the refrigerator for about 20 minutes.
3) Arrange strawberries in concentric circles on top of the dough. Combine remaining sugar and cinnamon in a small bowl and sprinkle over dough. Bake tart until edges are golden and center is set, approximately 45 minutes. Allow the tart to cool, run a knife around the edges of the tart, and then remove the sides of the pan. Enjoy!