The Strawberry Tart My Guests Always Ask Me to Bring
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Serves
- 6
- Calories
- 419 kcal
- Carbs
- 61.00 g
Ingredients
- 2 cupsall purpose flour
- 1/2 cupbutter (frozen and grated)
- 1/4 cupsugar
- 1 tspsalt
- 6 Tbspice water (add a tablespoon at a time)
- 1 8 oz.cream cheese (room temperature)
- 2 Tbspsour cream
- 4 Tbspsugar
- 1/4 tspsalt
- 1 tspvanilla
- 1/2 tsplemon zest
- 1 lb.fresh strawberries (enough to fill tart pans)
- 1/4 cupred currant jam (can also use apricot or seedless strawberry jam)
- 2 tspwater
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
Combine all ingredients except water in a food processor. Pulse together until crumbs are formed.
- 3
Gradually, a tablespoon at a time, pour in water while pulsing. Pulse until dough turns light yellow and begins to form a clump.
- 4
Form mixture into a ball and flatten the all. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- 5
Roll dough out to about 1/8 inch thick, into a circle about 1 1/2 inches bigger around than your tart pan.
- 6
Place dough into a removable bottom tart pan or pans and press into bottom and up the sides of pan. Remove excess dough, dough should be even with the top of the pan.
- 7
Use a fork to prick the bottom of the dough. Bake for 15-20 minutes or until begins to turn golden brown. Allow to cool before filling with cream cheese filling.
- 8
Place cream filling ingredients into a bowl and mix until smooth and creamy.
- 9
Add cream cheese filling to tart pan, mixture should be about 1/2 inch thick.
- 10
Bake for another 12-15 minutes until filling is set and crust is browned. Allow to cool.
- 11
Add berries to cream cheese layer. Start in the middle and work around in a circle.
- 12
Heat jam and water in a saucepan cool slightly and then brush over the fruit.
- 13
Remove from tart pans and keep refrigerated until ready to serve.