Ricotta tartlets with pink peppercorn macerated strawberries and pine nut brittle. Strawberry season is here.
So before I tell you more about these delicious strawberry tarts I just wanted to take a moment to say thank you. Thank you for taking the time out of your day to read this post. Look at the images, make a recipe or interact with me on social media. I realised the other day that 3 years of figs and pigs went by without me acknowledging it. Three years is a long time. I cant quite believe I have been doing this for that long, but as they say time flies when your having fun. I believe I would be creating recipes and photographing food even if there was nobody watching but knowing your their is a real motivator. In my three years of blogging its the community that prevails and the connections we make that will remain.
In my day job (which is not food blogging) I have conversations with people everyday to help them to work out how they can take steps towards living a life that they want, whether this is helping them to make changes, looking at coping strategies or navigating services. I have seen the most profound changes in people happen when they find their community. It doesn’t matter how that community manifests itself, its just finding that sense of belonging that is such an important part of our well being. That’s what blogging has given me and I am truly grateful for that.
On to these tarts. So its strawberry time. Although at their best in June strawberries are now abundant in the shops and markets. Their wonderfully distinctive scent alone will tell you if their good or not. Macerating the strawberries in a little sugar and lemon juice will bring out the flavour even more. I added pink peppercorns and thyme too,which was a wonderful addition. I made a simple, sweet shortcrust pastry ricotta filled tart to adorn with the beautiful strawberries. I also made a salted pine nut brittle to sprinkle on top. Warning, the brittle recipe does make more that is needed for the tarts and it is incredibly hard to resist, so you could reduce the quantities if you want. I will be hopefully posting another strawberry recipe next week with such an awesome flavour combo, I cant wait to share it with you.
I also wanted to say thank you to anyone who has voted for figs and pigs in the blogosphere awards. The voting remains open until the 22nd of May so there is still time to vote for your favourites 😉 https://www.blogospheremagazine.com/awards/
Here is another strawberry recipe to try out to make the most of the season rhubarb and strawberry breakfast pots.