What a delight this tart is! I can certainly see how Dorie fell in love with this beautiful dessert with it’s crunchy shortbread crust and fresh strawberries poured over the top. Such simplicity, but oh so elegant. The sweet tart dough is called a pate sablee in France and is the basis for many fruit and custard tarts. Following Dorie’s directions implicitly in her book, Baking From My Home to Yours ensures a perfect crust. Ground nuts such as almonds, pecans, walnuts and pistachios can be added to the crust mixture before baking.I bought my last bucket of strawberries from the little farm stand down the road as the season for our local strawberries is nearly over. However, the blackberries and blueberries are now available fresh from the farm. With these three fruits, I made a mixed berry compote sweetened with a little sugar and a splash of Framboise, not too much or you will overpower the fresh berry flavor. With three fruits in mind, I chose a triple berry preserve to spread on the tart crust. Freshly ground pepper is optional, but I encourage you to try it; you’ll be amazed that it actually accentuates the sweetness of the berries. Creme Fraiche with it’s slightly tart flavor is a perfect topping, but I had no time to make it and refuse to spend the high price of buying it, so whipped cream topped my berry tart.One of the perks of food blogging is you get to eat the photographed dish! How cool is that! The downside is more days at the gym. I began this food and photography blog mainly to practice my photography skills and combining that with my love of preparing good food, but I had no idea that this would completely sucker me in to the point that everything I prepare, I now want to photograph! It’s a bit frustrating. I’m sure I’m not alone! On that note, check out all the posts on La Palette’s Strawberry Tart, a great pick from Marie over at A Year at Oak Cottage.