In the last few years I’ve really dived into baking and let me tell being by saying baking is not easy.  It really requires work, it really is a science, the  precise measuring, the buttering, the flouring and lastly the timely baking.  It turns out I really enjoy it, well except for the buttering and flouring the pan.  The most important step of it all and it makes a huge difference, when turning over the cake. Lately, I’m into quick recipes hence the weather is getting warmer and the days are longer making want to spend more time doing other things.


This recipe is a Gail Simmon’s recipe that I came across while reading People magazine (my guilty pleasure!)  I’ve made it several times already and each time it comes out better then the last.  Next time I’m going to add a lemon zest into the batter. Also, instead of baking in a spring pan, I bake it in a dish and mascarate the strawberries in lemon juice and sugar and then arrange it over the batter.  Hope you try it and like it as much as we do.


Strawberry Tart
adapted from Gail Simmons’s Talking with My Mouth Full


  • 1 cup flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 stick unsalted butter (room temperature)
  • 1 cup sugar (plus 2 tablespoon)
  • 2 large eggs (room temperature)*
  • 1 teaspoon vanilla
  • fresh strawberries halved
  • juice of half lemon
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 375. Butter and flour baking dish or spring pan.
  2. Whisk together flour, baking powder and salt. Set aside.
  3. Cream butter and 1 cup sugar until light and fluffy, about 3 minutes.
  4. Add one egg at a time, beating well after each addition. Mix in vanilla.
  5. Add in flour mixture and mix at low speed until just combined.
  6. Pour batter into prepared pan.
  7. Cover pan with plastic wrap and chill 20 minutes in the fridge.
  8. Once cooled, arrange strawberries in concentric circles on top of the dough. Pour lemon juice over the strawberries.* (cooked this way, burns the edges of the cake) Instead macerate the strawberries in lemon juice and 1 tablespoon of sugar and then arrange over the batter.
  9. Combine remaining sugar and cinnamon and sprinkle over strawberries.
  10. Bake tart until the eges are gold and the center sets, 45 to 50 minutes.
  11. When tart is cool, run a sharp paring knife around the edge and remove the sides from the dish or pan.


PS: NY’s Delight is turning 6! Enter the giveaway!

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  1. Tuba on 31 May 2013 at 7:02 AM #

    Looks great!! :)) I bought some fresh strawberries for this today…the plan is, I shall be making it soon (hopefully as soon as a couple of hours 😉 !!

  2. admin on 05 Jun 2013 at 9:29 PM #

    Tuba’cim – How did it turn out?

  3. Dee on 13 Jun 2013 at 11:32 AM #

    What does mascarate the strawberries mean? I looked up the word online and came up empty handed…..


  4. Judy on 17 Jun 2013 at 8:57 PM #

    Served this to friends tonight to rave reviews. So yummy!! With peach season upon us here in the South I plan to try this recipe with peaches instead of strawberries.

  5. Tuba on 29 Jun 2013 at 1:23 PM #

    Just saw ur turned out great!!! We literally devoured it! And thank u for the tips..

    I’m preparing to post it on my blog 😉

  6. Susannah on 03 Jul 2013 at 5:34 PM #

    Hey there! I too loved the simplicity of this recipe from that People article. I am creating an adaptation of this recipe for my website to tone down the butter a bit. FYI-frozen fruit works just as great as fresh. I used a combo of frozen strawberries, pineapple, mango and grapes-yes grapes! It was to die for. I lost my copy fo it so thanks for posting this! xoxo Susannah

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