Artist, illustrator and designer Sara Zin is giving new meaning to the term “starving artist.” She documented a year of her life teaching herself how to cook with illustrations on her blog, Starving Artist Recipes. Now those recipes and illustrations are a cookbook, The Starving Artist Cookbook.
The recipes are mostly simple dishes for a beginning cook. After you bake these tart shells, you simply fill them with Greek yogurt and a strawberry. We love the charming illustration.
Strawberry tarts recipe
- 4 cups (35 grams) chopped almonds
- 1 cup (128 grams) flour
- 3 cups (76 grams) butter
- 1 tablespoon (15 grams) granulated sugar
- 2 tablespoons (30 grams) powdered sugar
- 1 egg
- 1 pinch salt
- 2 cups (480 milliliters) Greek yogurt
- 3 strawberries
- Finely chop the almonds. The pieces should be the size of breadcrumbs.
- Mix the almonds, flour, butter, sugars, egg and salt, combine into a ball, and cover in plastic wrap. Place in the refrigerator for 2 hours or more, but less than 1 day.
- Remove the dough from the fridge. Using your fingers, pull off pieces, and squish the dough into tart pans, following the form and creating an even thickness throughout.
- Place the tart shells in the freezer for 30 minutes to prevent the dough from shrinking once baked.
- Heat the oven to 350 degrees F (180 degrees C).
- Bake for about 10 – 15 minutes. This may take more or less time, depending on the size of the tart pans and thickness of the dough. Watch carefully, and remove from the oven when they look golden but not brown. Let them cool for 5 minutes.
- Remove the tarts from the tart pans.
- For a fancy presentation, place your favorite Greek yogurt in a large Ziploc bag, and cut the tip of a corner to create a piping bag. Fill with the yogurt, and top with a fresh strawberry or any kind of fruit you prefer.
Editor’s note: The recipe doesn’t say, but we’re guessing this makes three to four single-serve tarts.
More: Ramps are here: Now go get some for these recipes