WHAT: Strawberries cozy up to an unexpected partner -- lime -- and get heaped into a rich, forgiving crust.
HOW: Make a pate brisee, and while it's resting, macerate your berries. Roll out the dough, fill it, gather up the edges, and bake.
WHY WE LOVE IT: We love that Midge turns to lime instead of rhubarb to edge out the strawberries' sweetness -- it's a combo we'll turn to all summer long. The combo of fresh strawberries and strawberry jam makes for a rich filling; wrapped up in an easy pate brisee, it's a dessert that's unforgettable.
2 cups all purpose flour 1 teaspoon sea salt 2 teaspoons sugar 1 cup cold unsalted butter, cut into uniformed-sized cubes 1 large egg yolk 3 tablespoons heavy cream, divided Small glass ice water 1 tablespoon sanding sugar, granulated sugar is fine if you don't have the fancy stuff on hand
4 cups strawberries, rinsed, hulled, and halved 1/4 to 1/3 cup sugar, depending on the sweetness of your berries 2 tablespoons strawberry jam, preferably homemade 3 tablespoons cornstarch 1 lime, zested and juiced