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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Fresh Strawberry Tart Recipe

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This recipe for Fresh Strawberry Tart is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
ALMOND CRUST:
5 tablespoons unsalted butter, softened
1 large egg yolk
1/2 teaspoon vanilla extract
3 tablespoons sugar
2/3 cup almonds, finely ground
1 cup unbleached flour

FILLING:
1 package (8 ounces) Strawberry Neufchatel (or regular), room temperature
2 tablespoons sugar
1/4 cup heavy cream
Juice of 1/2 lemon
1 1/2 pints fresh strawberries, hulled
1/4 cup apricot preserves
1 tablespoon water
Directions:
Directions:
Preheat oven to 350º. Butter sides of 9-10 inch tart pan with removable bottom or use 9 inch pie plate.

CRUST:
In food processor combine butter, egg yolk, vanilla, and sugar. Pulse to combine. Add almond and flour and pulse. Mixture should be crumbly - don't overwork. Gather into a ball and press into bottom and sides of tart pan. Prick crust with a fork and chill one hour. (May also freeze for up to 2 weeks.) Blind bake 12 minutes, remove pie weights, and bake 10 minutes or until golden all over. Cool completely.

FILLING:
Combine cream cheese, sugar, and lemon juice. Add cream and beat until smooth. Spread on bottom of pie shell. Arrange strawberries over filling.

Heat preserves and water until smooth. Glaze strawberries. Chill tart 4 hours or overnight.

Serve cool, not cold.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
If you don't have time to make the almond crust, this is also good with a Pillsbury pie crust cooked according to directions. (But is really good with the almond crust!)

 

 

 

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