Last updated on June 12th, 2017
I love this seasonal tart. I made it last Saturday, when my cousin Heath was visiting. I also made it on Tuesday, as part of a live cooking-demonstration for the Kinderhook Garden Club. And this morning, I whipped up the tart yet again, in order to photograph the step-by-step recipe for you!
And what a tantalizing tart it is. The crust is good ole Pate Brisee Sucree (sweet French pastry dough), spread with sweetened cream cheese, and crowned with perfectly-ripe, freshly-picked, local strawberries. To make the berries glisten, I brushed them with red currant jelly.
Wanna try this deliciousness? Here we go:
First, make a batch of Pate Brisee Sucree…
And blind-bake it in an 8-inch tart pan equipped with a removable bottom. You can find such pans at any kitchen supply store, or online from Amazon. They are not expensive.
Not sure how to make and blind-bake Pate Brisee Sucree? Click here for the easy directions.
Now grab some fresh, local strawberries (you’ll need about 40 medium-size berries for this tart)…
And slice off the stem-ends. Set the berries aside.
Then fling an 8-ounce block of cream cheese into a purple bowl…
Add 1/2 cup of confectioners’ sugar…
And the grated zest of 1 lemon. I hope you have a microplane zester.
Beat the works with a blue spoon until perfectly smooth.
Now plop the cream cheese mixture onto the center of the tart shell…
And spread it out evenly with the help of an offset spatula.
Lick the spatula.
Now arrange the berries in concentric circles…
Until the tart shell is fully loaded.
Shall we give our berries a glistening glaze? Good. Grab 2 tablespoons of red currant jelly…
And mix it, in a small microwave-safe bowl, with 1 teaspoon granulated sugar. Heat the mixture in the microwave until the jelly melts and starts to boil — about 45 seconds. Stir thoroughly to break up any clumps.
Then take a pastry brush and go to town, dabbing the berries with the melted jelly. The berries will sparkle.
Then grab a plate and a fork, and dive into this sexy seasonal sumptuousness.
Think you’ll give this recipe a go? You can let me know by leaving a comment. As always, I love hearing from you.
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Meantime, here’s the printable: