A tomato dessert may sound crazy, but inspiration struck when my husband dusted some table sugar on freshly cut tomatoes. They were incredible! While hard to describe, they tasted more like tomatoes than ever before as the sugar brought out their natural sweetness. So when branching out from the classic strawberry pie, I roasted grape tomatoes and strawberries with a little honey, then spread the compote over a pâte sucrée. For added texture and floral notes, I covered it with an elderflower frangipane. The result was a sweet, slightly tart filling sandwiched between a crisp, buttery crust and a chewy, floral cake. It was somewhat reminiscent of a linzer torte, but still unlike anything I'd had before. It has since become a new summer staple!
Notes: This recipe calls for par-baking the tart shell. While not always advocated, I prefer this method because it ensures against a raw bottom. The shell can be par-baked a day in advance, and the compote filling and frangipane can also be made the day before. Just allow the fillings to come to room temperature before adding them to the shell.
Credits: The crust and basic frangipane are from Hungry Rabbit's French Plum Tart at www.hungryrabbitnyc.com. The fruit filling and flavor profile used here are original.
Photos by Ruth Eileen Photography for the author in partnership with The School of Styling. —Helena | Heritage Organic Cakes