Easy No-Roll Tart Crust&Simplest Strawberry Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST:
8 tbsp unsalted butter, melted
¼ c granulated or brown sugar
¼ tsp salt
¾ tsp pure vanilla extract
1 c + 2 tbsp unbleached all-purpose flour
TART:
1 Easy No-Roll Tart Crust,
1 c(8 oz)mascarponeOR:8 oz cream cheese,¼ c heavy cream,2½ tbsp sour cream
4 tsp granulated sugar
½ tsp pure vanilla extract
2 tsp unsalted butter,very soft,for sog-proofing(optional)
2 pints ripe strawberries,rinsed,hulled,&halved if large,&patted dry
2 tbsp Demerara or light brown sugar
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Directions: |
Directions:CRUST:
1.Position a rack in the lower⅓of the oven,&preheat to350º.
2.In medium bowl,combine butter,sugar,salt,&vanilla.Add flour&mix just until well blended.If the dough seems too soft,let it stand a few minutes to firm up.
3.Press dough evenly over the bottom&up the sides of9½"tart pan with a removable bottom or a9"pie plate to make a thin,even layer(I used9"quiche pan without removable bottom because I thought its fluted sides would create a more festive tart than a pie plate,&it came out fine;see cover picture!)Press dough squarely into corners of pan to avoid extra-thick edges.If using a pie plate,press crust up the sides but not over the rim.(Crust can be prepared2-3days ahead to this point,wrapped&refrigerated.Bring to room temperature before baking)
4.Place pan on a baking sheet.Bake until the crust is fully golden brown all over,20-25 minutes.If the crust puffs up during baking,gently press it down with the back of a fork &prick it a few times.Set pan on a rack to cool,leave in pan after baking.(Once crust is completely cool,it can be kept at room temperature,wrapped airtight,at least3days.)
TART:
1.In a small bowl,mix mascarpone(or cream cheese/heavy cream/sour cream)with4tsp sugar,&vanilla.
2.If you will not be serving the tart within3-4hours,sog-proof the crust by spreading the bottom with the thinnest possible layer of soft butter.Chill crust to set butter,10-15 minutes,before adding the mascarpone(or cream cheese/heavy cream/sour cream) mixture.(I did sog-proof my crust,but would not do it again;my crust was on the hard side,would have been better if a little moister!)
3.Spread mascarpone(or cream cheese/heavy cream/sour cream)evenly over crust. Begin arranging berries,as close together as possible,around edges of tart&work toward the middle.Remove tart from pan&transfer to a platter(do this only if using tart pan with removable bottom).Refrigerate unless serving within2hours.Before serving sprinkle withDemerara or light brown sugar.Tart is best on the first day but still very good on day two. |
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Preparation
Time: |
Preparation
Time:65 minutes |
Personal
Notes: |
Personal
Notes: CRUST:"This smart recipe...produces the easiest,most delicious tart crust you will ever make.Press it into a tart pan with a removable bottom"(or quiche dish)"for a tidy crust with beautifully fluted sides,or push it into a pie plate for a more homespun look.Either way, this crust is remarkably good for something so simple to prepare:buttery,intensely crunchy&deeply flavorful.This immensely accommodating recipe works with either granulated or brown sugar;the latter just gives the crust slightly more complex caramelized taste."
TART:"This is the simplest tart you'll ever make,&it's a stunner.Fill a baked crust with sweetened mascarpone"(or cream cheese/heavy cream/sour cream)"&top with the ripest strawberries you can find.Other berries will work too;so will halved fresh figs. Sprinkle it withDemerara or light brown sugar for seasoning and crunch."
From Alice Medrich in Wall Street Journal 8/7/20 via my sister Janet.
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