As someone who can never leave well enough alone when it comes to cooking, I was totally game to mess with - I mean, *adapt* Amanda Hesser's Peach Tart recipe. I'm sure it's delicious as written, but what if it's spring and strawberries are on sale and you're out of canola oil but happen to have a bunch of hazelnuts left over from something else? I kept the crust-fruit-topping structure generally intact, but I swapped out the peaches for strawberries (and pre-roasted the berries to get a little moisture out), revamped the topping with brown sugar and hazelnuts for a little crunch, and continued the hazelnut theme in the crust with some hazelnut meal and brown butter. It's not the prettiest tart in the world, since strawberries lose their brilliant color when you roast 'em, but it tastes just fine. The sour cream whipped cream is inspired by my mother's love of strawberries with brown sugar and sour cream as a spring dessert - it's optional, of course, but highly recommended.

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