I like strawberries year round, but love the fresh ones when they start to ripen in the local fields in spring. Unfortunately, the shelf life of freshly picked strawberries can be very short and it is tempting to buy more than I can actually eat, which I do every time! This strawberry tart is great for using up extra strawberries. It is a classic recipe, easy to make, and looks beautiful when finished. Although the recipe calls for a tart pan with removable rim, you can use a pie pan instead. But give the tart pan a try! I’ve found that this crust holds together well when removing the outer rim of a tart pan. Click here to jump to the recipe.