Let this strawberry tart be the centerpiece of your next brunch. It's beautiful red berries will be irresistible to your guests. They will think that you spent hours creating this sweet masterpiece, even though it was a simple dessert. Let that be your secret!
Round 9 1/2" tart pan (Fat Daddio's PFT-95)
1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
1 bar (8 ounces) reduced-fat cream cheese, softened
1/4 cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly
- Make the crust: Preheat oven to 325 F. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9 1/2" round tart pan with a removable bottom.
- With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
- Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
- Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
- Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
- In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
Recipe adapted from Martha Stewart.
Bake some of these Tarts.