I MADE THIS STRAWBERRY TART the other day, and can tell you that it looks, tastes, and smells like a sunny summer holiday. It’s an extra-easy tart to make, because you don’t have to roll out the pastry dough. Ready to try this ruby-red sonnet? Here’s the step-by-step recipe:
And that’s it! Our pastry dough is made.
After I typed “clean copper pennies,” the song “My Favorite Things” started to play in my head.
I’ll bet the tune has popped into your head, too.
Oh, the power of suggestion.
Freeze the shell for 30 minutes.
Bake it a baking sheet in a preheated 425°F oven for 20 minutes. Then remove the weights and paper or foil, and bake for an additional 10-15 minutes, or until the sides of the shell start to color, and the bottom feels dry to the touch. Cool completely on a wire rack before filling.
Eat enough of this tart, and you’ll look smooth and voluptuous, too.
No microwave oven for you? Put the jelly and sugar in a small saucepan, and bring ‘em to a boil on the stove.
Then refrigerate the tart for at least one hour. As the dessert chills, the cream cheese will firm up, and the glaze will develop a fantastic sheen.
Unmold the tart…
As promised, here’s the copy-and-paste version:
Glazed Strawberry Tart
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 1 9-inch tart
For the tart shell:
1 1/4 cups all purpose flour
1/4 cup confectioners’ sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut into a 1/2-inch dice
1 large, organic egg, beaten
For the cream cheese base:
8 ounces cream cheese, softened to room temperature
1/3 cup confectioners’ sugar
The grated zest of 1 lemon
For the strawberries and glaze:
1 1/2-2 lbs perfectly ripe organic strawberries, hulled and sliced lengthwise in half
3 tablespoons red currant jelly
1 teaspoon granulated sugar
Making and forming the pate brisee sucree tart shell — Pour the flour, confectioners’ sugar, salt, butter and beaten egg into the workbowl of a food processor. Pulse until crumbly. Tip the mixture into a 9-inch removable-bottom tart pan. Press the dough firmly against the sides and bottom of the pan. Pierce the bottom of the dough all over with the tines of a fork.
Freezing the shell — Lay a sheet of aluminum foil or parchment paper over the shell. Fill with pie weights, clean copper pennies, or 2 lbs of beans. Freeze for at least 30 minutes.
Baking the shell — Bake on the center rack of a preheated 425°F oven for 15-20 minutes. Remove the weights and the paper or foil, and continue baking until the pastry starts to color at the edge, and its bottom feels dry to the touch — 10-15 minutes. Cool completely before filling.
The cream cheese base — Put the cream cheese in a medium bowl. Add the confectioners’ sugar and lemon zest, and then stir with a wooden spoon or spatula until perfectly smooth. Scoop the mixture into the cooled tart shell, and then spread it out evenly with an offset spatula.
Arranging and glazing the strawberries — Stand the halved berries (pointed end up) in concentric circles around the tart. Then gently push the tips down, so the berries overlap. Put the red currant jelly and sugar in a ramekin, and heat in the microwave until boiling — about 45 seconds. (Alternatively, you can boil the jelly and sugar in a small saucepan on the stove.) Using a pastry brush, apply the glaze to the berries.
Chill the tart for at least 1 hour before serving.
Think you’ll try this Glazed Strawberry Tart? You can let me know by leaving a comment. As always, your words are music to my ears.
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