Spring in Sonoma Valley is all about strawberries, and the valley's roadside stands are a great place to source them. Make the girl+the fig's springtime treat for your next dinner party and wow your guests with its simple elegance. Serves 6.

INGREDIENTS FOR THE CRUST:

  • 1 cup pine nuts
  • 3 Tablespoons sugar
  • 1½ cups all-purpose flour
  • 8 Tablespoons (1 stick) unsalted butter at room temperature
  • 1 large egg yolk
  • ½ teaspoon pure vanilla extract

INGREDIENTS FOR THE FILLING:

  • 2 cups mascarpone cheese
  • ½ cup heavy cream
  • Zest of 1 orange
  • 1 Tablespoon Grand Marnier
  • ¼ cup sugar

INGREDIENTS FOR THE TOPPING:

  • 14 medium strawberries, tops removed, sliced into ¼-inch pieces
  • 1 Tablespoon sugar
  • Pinch of salt
  • 1 Tablespoon Grand Marnier
  • 6 fresh mint leaves, cut in chiffonade, for garnish

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PREPARE THE CRUST:

In a food processor pulse the pine nuts, sugar, and four together a few times to break up the pine nuts. Transfer the mixture to a mixer fitted with a paddle attachment and add the butter, egg yolk, and vanilla. On low speed, mix until the dough just comes together. Form the dough into a ball, wrap it in plastic
wrap, and chill for 1 hour or overnight.

Preheat the oven to 350˚F. Line a baking sheet with parchment paper or a Silpat baking mat. On a lightly floured surface, roll the dough out to a ¼-inch thickness. Cut the dough into six 4x2-inch pieces. Place the pieces on the baking sheet and bake
for 9 to 11 minutes or until dough just begins to brown on the edges.

PREPARE THE FILLING:

In a mixer fitted with a whisk, combine the mascarpone and heavy cream and whip until incorporated. Add the orange zest, Grand Marnier, and sugar and whisk until the mixture holds a soft peak. Place the mixture in a pastry bag fitted with a ½-inch tip. 

PREPARE THE TOPPING:

Place the strawberries, sugar, salt, and Grand Marnier in a bowl and toss together. Allow the fruit to macerate for 10 minutes. Strain the liquid from the fruit and set aside.

SERVE:

Place one crust on each plate. Pipe the mascarpone filling over the crust and cover with the strawberries and mint. Drizzle the reserved strawberry liquid around each tartine.