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1
Preheat your oven to 350u00b0 F. In the bowl of electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. (A hand mixer would work to, it will just take longer.) Add the vanilla and then the yolks one at a time, beating well after each addition. Add the flour and salt and beat just until combined. Take care not to overwork your batter.
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2
Transfer the batter to an 8- or 9-inch tart pan with a removable bottom. Use a small offset spatula or knife to spread the batter and smooth top. You want the top as flat and smooth as possible. If the batter is too warm to get a smooth top, chill it for 10 minutes or so and then try smoothing it again. Place the pan in the refrigerator for 15 minutes.
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3
Remove the pan from the refrigerator. Beat the egg with a tablespoon of water and brush it over the top of the cake. Use a fork to mark a criss-cross pattern across the top.. Brush the criss-crosses with the egg wash. Bake until the cake is deep golden brown and the edges pull away from the sides of pan, about 40 minutes.
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4
Transfer the cake to a wire rack to cool slightly. Remove the cake from the pan. Serve warm or at room temperature with Black Pepper Strawberry Compote.
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5
Recipe adapted from Stephanie Lock.
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6
Cut the tops off the strawberries and slice them into halves or quarters (depending on their size). In a medium bowl, mix the berries with the sugar and pepper. Set aside to macerate for 30 minutes.
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7
Preheat the oven to 400u00b0F.
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8
After the berries have sat for 30 minutes and released their juices, transfer them to a parchment- or foil-lined sheet pan. Roast for about 30 minutes, stirring the berries after about 15 minutes. When they are done, they should be soft but not shriveled; their juices should have thickened slightly. Serve warm or at room temperature.
