![]() ![]() I wanted a recipe that was interesting, not the same basic cake or tart that’s been done before. I simply couldn’t decide what to make, and the clock was ticking (unlike the white and crispy grocery store berries engineered for storage and transport, these local berries were picked at the peak of perfection, but that perfection doesn’t last long). And that pressure, well, it paralyzed me. I know I’ve been a bit quieter here than usual, my 2-post-a-week streak long since broken, so I knew I had to put these berries to use in a way that would be worthy of a blog post. When he dropped off the flat of beautiful, glossy berries (seriously though, I’m not sure if I’ve ever seen such pretty strawberries), I spent some time photographing them (as you do with pretty fruit)… but beyond that, I was stymied. Although that didn’t stop be from replying that I’d take a gallon! without a second thought. So Phillip’s text took me off-guard, and I hadn’t had time to plan and scheme about what exactly I would do with all those berries. From fresh strawberry pie to chocolate strawberry ice cream, strawberry blondies and even strawberry-topped guacamole, if you scroll back through the archives you’ll surely notice a few new strawberry recipes pop up each and every May.īut this year has been different for many reasons. And the rest… well, I usually had some sort of springy strawberry concoction up my sleeve. Some we’d freeze, a couple pounds would invariably make their way into some kind of jam. Some would be undoubtedly eaten straight from the fields, and more than a couple snuck from the tupperware container on the drive home. Normally this time of year we’d have already made at least one trip out to one of the U-Pick strawberry farms within a 45 minute drive of Nashville, where we’d fill our buckets with more berries than two people could feasibly eat before they went soft. ![]() Or texted, in this case, by my friend Phillip on Friday afternoon. More exciting words have rarely been spoken. “I think we might go to the Clarksville place and pickup strawberries in just a bit. The natural sweetness of the strawberries is the perfect contrast for the grassy bitterness of the matcha. ![]() My love for matcha is more than a spring fling, and this tart is no exception. Savor springtime with these luscious strawberry and matcha tarts: with a rich matcha pastry cream filling and ripe fresh berries, it’s a unique combination your tastebuds will adore! ![]()
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