A crisp pâte sucrée shell and fresh strawberry sauce set off an inverted serving of panna cotta (Italian for “cooked cream”). Just a bit of balsamic vinegar in the sauce brings out the flavor of the fruit. If the strawberries are very sweet, you won’t need as much sugar—use an amount at the lower end of the range in step five.

　　

Ingredients

makes 6

　　2 1/2 teaspoons unflavored powdered gelatin

　　3 tablespoons water

　　2 1/2 cups heavy cream

　　3/4 cup sugar, plus up to 2 tablespoons for sauce, as needed

　　1/2 cup crème fraîche

　　1/2 teaspoon pure vanilla extract

　　All-purpose flour, for dusting

　　Pâte Sucrée (page 333)

　　1 pound strawberries, hulled and halved lengthwise or quartered if large (about 3 cups)

　　1 teaspoon balsamic vinegar

　　

Step 1

In a small bowl, sprinkle gelatin over the water; let soften 10 minutes.

　　

Step 2

Prepare an ice-water bath. Bring cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan, stirring occasionally. Add gelatin mixture, and cook over medium-low heat, stirring, until gelatin and sugar are dissolved. Remove from heat. Whisk in crème fraîche and vanilla. Pour into a medium bowl set into ice-water bath. Let cool completely, stirring occasionally. Divide mixture evenly among six 5-ounce ramekins or custard cups. Refrigerate until set, 3 hours or up to 1 day.

　　

Step 3

Place six 4-inch tart rings on a parchment-lined rimmed baking sheet. Divide dough into 6 pieces. On a lightly floured surface, roll out each piece of dough to a 6-inch round, 1/8 inch thick. Gently press each round into a tart ring. Trim excess dough flush with rings. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 4

Preheat oven to 375°F. Pierce bottoms of shells all over with fork. Line shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 18 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes more. Let cool on a wire rack. Remove from tart rings.

　　

Step 5

Cook berries, remaining 2 to 4 tablespoons sugar (depending on sweetness of berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.

　　

Step 6

Dip ramekins in warm water; pat dry. Run a small knife around edge of each panna cotta; gently invert onto a baked, cooled tart shell. Top with berries and sauce, and serve immediately.

　　Martha Stewart's New Pies and Tarts