Review of last recipe - Lamb Chops with Blue Cheese (photo above) - I love blue cheese and I love lamb chops; was curious as to whether they would play well together.  Not impressed; better as separate entities.

TODAY'S RECIPE - STRAWBERRY TART WITH BEURRE NOISETTE
Serves 6-8

Pate Sucree
1 1/2 cups flour
1/4 cup sugar
pinch of salt
10 tbsp (1 1/4 sticks) chilled unsalted butter, cut into 1/2" pieces
2 egg yolks

Beurre Noisette
2 eggs, room temperature
3/4 cup plus 2 tsp sugar
1/4 cup flour
1/4 cup (1/2 stick) butter, warmed until medium brown, then cooled
dash of vanilla

3 cups thinly sliced strawberries
1/2 cup strawberry preserves, melted and strained

For pate:  Combine flour, sugar and salt in large bowl.  Cut in butter until mixture resembles coarse meal.  Add yolks and mix until dough just holds together.  Flatten into disc.  Wrap tightly in plastic and refrigerate for at least 1 hour (or up to 3 days).

Butter 4 1/2: x 14" rectangular flan mold.  Roll dough out on lightly floured surface into 8" x 16" rectangle; 1/8" thick.  Fit dough into pan, pressing gently.  Trim and form edges.  Freeze until firm (or up to 1 month).

For beurre noisette:  Preheat oven to 450 degrees.  Whisk eggs, sugar and flour in medium bowl to blend.  Add butter and vanilla.  Pour into crust. Bake 5 minutes.  Reduce oven temperature to 325 degrees and bake until firm; 40-50 minutes.  Cool.

To assemble:  Arrange strawberry slices in overlapping rows atop tart. Brush with preserves.  Serve within 2 hours.