Strawberry Tart: And then there were four...

This is the vibe I was aiming for

At our most recent Supperclub Petal served us a delicious strawberry tart with a balsamic, honey glaze, served with lashings of cream of course.

It was so simple and delicious that it seemed like an ideal fruity option to add to the menu, which could be easily turned into individual portions.

The carnage which followed just serves as evidence as to why I shouldn't experiment when cooking for others...

I had oh so carefully prepared my circles of pastry & my glaze - everything that could be chopped, mixed or baked ahead of time was neatly tucked into containers and packed into carry bags like a puzzle for OC bakers. I'd even got a little crazy and added some pepper to the glaze. I'd toyed with the idea of basil cream but thought better before I clogged our arteries completely.

As we began the prep, I laid the pastry into a greased. shallow cupcake tray, sliced the strawberries and strategically laid them into the tarts, and then handed them over to my sous chef B who gently painted them with glaze before I unceremoniously shoved the lit in the oven. 

B made an admirable rescue effort after I left them ...

When they emerged a little later - cook them until the pastry browns I figured - the strawberries had unattractively shrivelled (as they do), and the glaze had puddled in the base.

As midnight rapidly approached, I made an uncharacteristically rapid decision and decided not to serve them. It's fortunate I did, as when I returned to them later I found them stuck to the tin. Such an event would have sent me into meltdown pre-2013, but the new year brought with it a more relaxed, more mature outlook on the world (and by then I realised that 2 desserts each would have been plenty...)

I have no advice other than 'don't do what I did'. I will however be trying this again in summer - firmly sticking to the recipe!