The first fruit he had to stop growing were strawberries. Oh, those strawberries! There were three huge rows of them and they were the most delicious I have ever tasted: sweet, juicy and very fragrant.
That day, she was telling me such stories and was picking strawberries right off the plants at the same time. The fruit was drenched in sunshine and the smell resulting from it was so appetising that we could not resist eating a lot of it before it even reached the basket (this is my favourite way of eating strawberries). It was nearly time for le goûter (afternoon snack) so she asked me ‘veux-tu une tartine de fraises?’ (would you like a strawberry tartine?). This was a first for me. I had never heard of it and yes, I very much wanted one.
We walked back to my grandparents’ house and went to the kitchen where she made me one. I had had many other types of tartines before (with jam, cheese, chocolate - not altogether...) but never one that tasted so much of Summer as this tartine de fraises.
This is more a tartine assemblage of sorts than a strict recipe. Choose the bread that suits you (my preference is for a fresh piece of baguette cut in half or a big slice of crusty bread loaf), spread some good quality butter on it, slice the strawberries, layer them on top, a sprinkle of sugar if you feel like it et voilà!
I sprinkled my strawberry tartine with some grated tonka bean as this is a combination I really love (I recently tried strawberry and tonka jam and it was absolutely divine).
I don’t get to walk along the strawberry rows in my granddad’s garden anymore but at least eating this brings back wonderful memories of it.
delicious strawberries (sliced)
grated tonka bean
Assemble your tartine by spreading some good butter on the bread you choose (for mine, I chose unsalted butter and a piece of my homemade rustic baguette). Layer the strawberry slices on top, sprinkle with sugar and grated tonka bean.
Note: A light sprinkle of grated tonka bean is enough (just like cinnamon, it contains coumarin, which can be toxic at high doses - for measure, I only use half a bean when making a dessert for 4/5 people).