The tanginess of the crème fraîche, the sweetness of the strawberries, and the crunchiness of the cornmeal make fora wonderful combination.
Six 4½-inch tartlet shells with removable bottoms
Put the cornmeal, flour, salt, sugar, and baking powder in the bowl of an electric mixer. Using the paddle attachment on low speed, mix in the butter until it is the size of small peas. Continue to mix and slowly add the cream just until the dough comes together.
On a lightly floured board, roll out the dough
Cut the dough into six
Put the crème fraîche, orange zest, orange juice, salt, and sugar in the bowl of an electric mixer. Using the whisk attachment, whip on medium high speed until thick. Refrigerate the cream until ready to serve the tarts.
Put the strawberries in a bowl and gently mix in the sugar.
Fill the tarts with the orange cream. Top with the strawberries and drizzle on some of the strawberry sauce.
© 1993 Emily Luchetti. All rights reserved.