Tart Action From the Deen-Meister

I heart Paula Deen.  She’s just one of the bazillion reasons I heart the Food Network.  Her southern drawl, her unbelievably amazing kitchen that I’d actually kind of like to live in (please, thank you), her down-home raunchiness… it’s all part of the (as my friend Hitch would say, “GLORIOUS!!”) Savannah-wrapped package.

I don’t know why I’ve never made this recipe before.  I’ve watched her make this at least a handful of times on TV.  And, it must be one of her favorite recipes, too, because I see it around all the time: in her magazine, on Food Network’s website…

That’s right, friends.  It was finally time for the Fresh Fruit Tart.

And, as per (my) usual, I morphed two recipes together.  I used Paula’s recipe for the crust and filling.  Hers suggests using various kinds of fresh fruit, which I’m sure would make it both delicious and pretty.  But, my friendly neighborhood SweetBay had limited items to offer.  So, I opted for strawberries only.  The strawberries down here are amazing right now, so I figured I couldn’t go wrong (and, I didn’t).

As far as the glaze, though, I used the one from Ina’s Strawberry Tart recipe.  It was just apricot jelly and water, and it made a lot less (it doesn’t take much to glaze this tart), so I went that way instead.

And, BEHOLD!