This free-form glazed strawberry tart in a butter-crust pastry is thickly glossed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.
Ingredients
- 1 (8 ounce) ball sweet pastry dough
Strawberries
- 1 pound fresh ripe strawberries, hulled, halved
Glaze
- ¼ cup apricot jam
- 2 teaspoons water
Sweet Cheese Mixture
- 1 (8 ounce) package cream cheese, room temperature
- 2 tablespoons cr?me fra?che
- 2 tablespoons white sugar
- 1 large egg yolk
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- ½ teaspoon grated lemon zest
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 2
Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to the prepared baking sheet.
Step 3
Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
Step 4
Use a fork to "dock" dough's bottom surface, covering it with tiny holes to prevent dough from bubbling up as it bakes.
Step 5
Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
Step 6
Place cream cheese, cr?me fra?che, sugar, egg yolk, salt, vanilla, and lemon zest in a mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
Step 7
Transfer filled tart to the oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
Step 8
Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on cheese layer.
Step 9
Place apricot jam and 2 teaspoons water in a saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to a serving plate.
Chef’s Notes:
For a homemade crust, use 1/2 of my recipe for Buttercrust Pastry Dough.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 320 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat9g | 43% |
Cholesterol62mg | 21% |
Sodium297mg | 13% |
Total Carbohydrate34g | 12% |
Dietary Fiber1g | 4% |
Total Sugars19g | |
Protein4g | |
Vitamin C34mg | 172% |
Calcium36mg | 3% |
Iron1mg | 4% |
Potassium131mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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