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Make the crust: Preheat oven to 350°. In a food processor, blend flour, butter, sugar, and salt until moist crumbs form (this may take up to 1 minute). |
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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. |
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Freeze crust until firm, 10 to 15 minutes. 3. Using a fork, prick crust all over. |
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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. |
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Make the filling: In a medium bowl, mix cream cheese and sugar until smooth; |
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spread mixture evenly in bottom of baked crust (still in tart pan). |
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Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese. |
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In a small saucepan, heat jelly on medium-low until liquefied. |
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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.
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.
Source : Martha Stewart "Everyday Food" |
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Recipe
FOR THE CRUST:
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1 1/4 cups all-purpose flour (spooned and leveled) plus more for handling dough
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1/2 cup (1 stick) cold unsalted butter, cut into small pieces
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1/3 cup sugar
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1/4 teaspoon salt
FOR THE FILLING:
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1 bar (8 ounces) reduced-fat cream cheese, softened
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1/4 cup sugar
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1 1/2 to 2 pounds strawberries, hulled and halved
- 1/4 cup seedless red currant jelly
SERVES : 8
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