It was Sarah’s birthday last week and as usual, she requested a fruit tart instead of a cake. In Marin, you can find strawberries pretty much year-round. Most come from Mexico, but already this week local strawberries are starting to show up in the market, and surprisingly, they are delicious – so sweet! I wish I had bought more. It seems like every time I make a tart I don’t have enough fruit to cover all the custard, but Sarah didn’t seem to mind. Happy kid, happy mom, right? Fruit Tart Recipe Tart dough recipe slightly adapted from my favorite book: Tartine Bakery CookbookPastry cream filling Fruit(s) of choiceJam/jelly for glazing the fruit For the Tart Shell Make sure the eggs and butter are at room temperature. Combine the butter, sugar, and salt in the bowl of a stand mixer. Use the paddle attachment and mix until smooth. Add the eggs, one at a time, until everything looks smooth.  Add the flour all at once to the butter mixture. Blend at slow speed until just combined. …