Strawberry Tart



1 ¾ cup all purpose flour

1 ¼ cup confectioner’s sugar

1/2-teaspoon salt

½ cup butter, shredded and chilled

2 egg yolks

1 tablespoon chilled water

2 tablespoons strawberry jam- melted

Lemon Cream Cheese Filling

1-3-ounce package cream cheese, softened

1-tablespoon fresh lemon juice

1 teaspoon fresh grated lemon zest

¾ cup sugar

1 cup heavy whipping cream + 2 tablespoons confectioner’s sugar

1 ½ pounds fresh strawberries, stemmed

¼ cup current jelly

1 tablespoon orange juice


Prepare crust:  Sift flour, confectioner’s sugar and salt together in a medium bowl.  Grate butter and place on parchment then pop into freezer for 20 minutes.  Add chilled butter to flour mixture, combine with hands or forks until crumbs resemble breadcrumbs.  Mix egg yolks and water together, sprinkle over flour mixture to make soft dough.  Knead a few seconds, flatten dough into a disc, wrap in plastic wrap and refrigerate 30 minutes.

On floured surface, roll dough to ¼” thickness.   Press dough into bottom and sides of an 8-inch tart pan.  Line crust with alum foil and add pie weights or dried beans to foil.  Chill another 30 minutes.  Preheat oven to 400.  Bake tart shell for 15 minutes.  Remove foil and weights and bake additional 5-8 minutes.  Remove from oven and brush baked shell with melted strawberry jam.  Set aside to cool.  (Crust recipe will make two-8-inch tart shells).

 Filling:  In food processor, process cream cheese until fluffy.   Add lemon juice, lemon zest, and sugar.  Process until smooth, scraping down sides of bowl.  In medium bowl, whip cream to soft peaks, add confectioner’s sugar, beat to firm peaks.   Fold cream cheese mixture into whipped cream.  Spoon filling into one tart shell. (Double filling ingredients recipe if making two tarts.) Cover filling with plastic wrap and chill 3 hours.  Just before serving, arrange whole strawberries, pointed ends up, over the entire chilled tart in concentric circles.  In microwave proof glass, add currant jelly and heat 12-15 seconds until melted, stir in orange juice.  Remove from heat and let cool about 2 minutes.  Stir jelly occasionally to prevent film from foaming.  Spoon or brush warmed jelly mixture over berries and serve immediately.

* Blueberry Swirl Pound cake recipe as shown in photo.

Yield:  8 servings or 1-9″ tart

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