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As we prepare the tart, modern strawberries take the place of their wild counterparts, but the essence of the dessert remains true to its roots. This recipe necessitates a pound of hulled strawberries, egg yolks, breadcrumbs, sugar, and butter. The strawberries are mashed and strained, combined with other ingredients to create a filling that is then baked in a crust made from flour, butter, egg yolks, and optional saffron.
Blind baking the crust is crucial to avoid a soggy bottom, and after some meticulous preparation, the filling is introduced and baked once again, allowing it to puff and set.