- Prep Time 30 minutes
- Total Time 2 hours 30 minutes
- Yield Serves
Ingredients
For the Crust
- 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
For the Filling
- 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
Directions
- Make
the crust: Preheat oven to 350 degrees. 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-inch 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.
Cook's Note
To
hull strawberries, insert the tip of a paring knife below the
strawberry's stem. Gently cut around to remove only the base of the stem
and the white core.
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