Rustic Strawberries and Cream Tart

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Each year I anticipate the first crop of strawberries. I know the arrival of spring is near when those precious red berries appear at the local farmers market. My Mother makes a delicious, traditional strawberry pie. I wanted to create a new take on an old favorite. The recipe below isn't fancy but its pretty in a rustic way.

Crust:

1 1/2 c Plain Flour

4 oz Cream Cheese

1/2 c Butter

1/4 c Sugar

1/4 c Cold Water

Place flour in food processor and add cubes of very cold cream cheese and butter. Pulse mixture until all of the cream cheese and butter are incorporated and mixture resembles corn meal. Add water and pulse until mixture forms a ball of dough. Remove dough from food processor and flour lightly. Wrap dough in plastic wrap and refrigerate for 15-20 minutes. Place dough on floured surface and roll gently with a generously floured rolling pin. Roll to form a circle approximately 12-15 inches in diameter. Roll dough onto rolling pin and place in well greased spring form pan. Make sure the dough is pressed up the sides of the pan.

Filling:

1 c Strawberries

1/8 c Sugar

1 Tbs. Amaretto

1 c Sugar

1/4 c Self Rising Flour

1/2 c Sour Cream

1/2 c Heavy Cream

2 eggs

Place sliced strawberries, sugar, and amaretto in bowl and mix well. Pour berry mixture into prepared crust. Mix sugar and flour together and add sour cream, heavy cream, and egg. Mix well and pour over berries. Fold edges of crust in over fruit and cream mixture. The edges will be uneven but this will create the rustic look! Sprinkle sugar over top of tart. Bake at 350 degrees 30-45 minutes until crust is golden and middle is set. Cool completely. Remove from pan and serve with sweetened whipped cream.

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Jennifer Cornwell