The glory of strawberry season is profound, yet so fleeting!

Just as quickly as the lovely red berries make an appearance, they’re gone, leaving behind a deep longing that will last for another year.

Several years ago, I began cultivating a strawberry plant in our backyard garden. Happily, that one plant has now multiplied into at least ten plants that provide us with some luscious berries indeed.

Ontario strawberries are truly delicious and I feel lucky to live in a region that produces so many beautiful strawberries. No matter how many I eat, I always feel like I haven’t eaten enough. And once they’re gone, I inevitably find myself staring disappointedly at those monster strawberries in plastic containers that you find at the grocery store. They may be huge, but they don’t have any of the flavour of a freshly picked strawberry.

Last week, I was fortunate enough to buy a container of the very last of the strawberries from the farmer’s market that I attend every Wednesday during the summer. I knew immediately that I would be making the Strawberry Sunburst Tart from Lori Longbotham’s Luscious Berry Desserts.

The picture of this dessert was one of the reasons why I bought the book!


Imagine, if you will, a giant shortbread cookie shapped like a starburst. On top of this cookie imagine spreading a luscious cream made of raspberry curd and whipped cream. And then imagine dotting the cream with some perfect strawberries.

If you can imagine all of this than you can imagine that you have before you one of the
very best summer desserts I have ever made! I didn’t adapt the recipe at all so I’m not going to share it here. However, I’ve provided some ideas on how you can recreate the dessert if you don’t own the book.

To you I say, enjoy the tart!

To the strawberries I say, until next year!


Strawberry Sunburst Tart

For the crust, you can use the recipe for your favourite shortbread or try the recipe for the shortbread base located here. It’s similar to the recipe in Luscious Berry Desserts.

For the cream base, you can mix a few cups of whipped heavy cream with raspberry curd, or you can puree some fresh strawberries, strain them and mix the puree in with the whipped cream. Spread your cream over the shortbread base (once it’s baked and cooled).

Decorate the cream with 10 to 15 perfect strawberries that have been hulled. Use any leftover cream to pipe a pretty design in between the strawberries.

It’s best to serve this tart immediately.

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