For today I’ve got something easy and refreshing. Strawberry Cream Cheese Tart. I like this dessert because it takes advantage of good summer fruit by keeping it whole and raw. There is some baking involved, but not the fruit.
There’s lots of ways to do a fruit tart, though, so here’s a couple more for ya! Check out this one from weeklydish.com. It sounds just fabulous—a bit more of an upscale kinda tart experience: Balsamic-Mascarpone Strawberry Tart.
And here’s a great no-bake option from desserts.wordpress.com. I’m hoping that there’s a typo because it calls for “mable syrup.â€ I sure don’t know what that is!
1 1/4 cups all-purpose flour, (spooned and leveled), plus more for handling dough
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup granulated sugar
1/4 teaspoon salt
1 bar (8 ounces) cream cheese, softened
1/4 cup powdered sugar
1/4 tsp lemon zest
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly
1. Make the crust: Preheat oven to 350 degrees. In a food processor blend flour, butter, 1/3 cup granulated sugar, and salt until moist crumbs form. Transfer dough to a 9-inch round tart pan.
2. With floured fingers, press dough evenly into pan and up sides and into bottom. Freeze crust until firm, 10 to 15 minutes.
3. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
4. Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup powdered sugar, lemon zest until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
5. Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
6. In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
Have tea with this. It’s not a coffee dessert.