Strawberries are the fruit of fairy tales.
Only pixies and princesses can eat them, right?
Or so it seemed when I was a kid. On account of them being so enchanting and loverly. And available in fits and starts. That’s ‘seasonal’ in grown-up speak, but no one bothers to explain that to stuff to kids.
I have strawberry plants in my plot at my community garden. But getting to those berries before the birds and rats get ’em ain’t so easy…
We used to sprinkle sugar over strawberries when I was a kid. I think that’s because we got ours from the supermarket and they were bred for longevity and not so much for taste. Not to mention their behemoth size compared to the ones you can get from farmers’ markets.
But if our bee population continues to plummate, we’ll be happy to get what we get.
So better get to baking strawberry tarts before it’s too late.
But, just so you know, the European colonizers were biting (copying without giving due credit) off the Native Americans’ strawberry bread (made with cornmeal) when they concocted the strawberry shortcake. I think the white man needs more help than he is willing to admit…
Chocolate filling for tarts
6 ounces bittersweet chocolate, chips or finely chopped
1/4 cup plus 2 tbls heavy cream
1/2 tsp vanilla extract, optional
1. Put chocolate in medium bowl. Bring the cream to boil in a small pot.
2. Pour hot cream over the chocolate and wait 30 seconds before whisking. Whisk until the chocolate is melted and smooth.
3. Let the filling cool, but stir occasionally with a rubber spatula until thick enough to use as filling. This may take up to 45 minutes to an hour.