The trick to this easy but gorgeous strawberry tart is hulling the freshest and sweetest berries you can find and cutting the berries in even, thick slices so that they stack on the tart making a stunning presentation.
- 1½ cups finely crumbled short bread cookies
- 6 tablespoons butter, melted
- ¼ cup powdered sugar
For Tart Filling:
- 1 package (8 ounces) cream cheese softened
- 2 teaspoons vanilla extract
- 1/4 cup and 1 tablespoon powdered sugar
- 1 ½ to 2 pounds strawberries, hulled and halved
- ¼ cup apricot jam or powdered sugar for decorating
Our favorite CUTCO for the job
Preheat oven to 375 degrees F (190 degrees C)
In a medium-sized bowl combine the cookie crumbs, butter and powdered sugar. Mix until blended and then using a tart pan or 9-inch pie plate, gently press into pan to form crust.
Bake in the preheated oven for 7 minutes. Cool completely before adding tart filling.
While the crust is baking, in another bowl, whip the cream cheese, vanilla extract and powdered sugar together (we suggest using the CUTCO Mix Stir.) When the crust is cooled pour into baked pie crust.
Allow to chill in the refrigerator while you hull and slice strawberries. Cut the berries in even, but thick slices. Using the CUTCO Bird’s Beak Paring Knife or a 2 ¾” Paring Knife makes easy work of this step.
Starting from the outside, edge arranged berry halves in a tight pattern on top of tart filling.
In a saucepan, gently heat apricot jam on low until it is liquefied. Using a pastry brush carefully brush the strawberries with the jam for a glossy glaze.
Refrigerate tart for at least 2 hours or up to 6 hours before serving. If you using a tart pan we recommend leaving the tart in the pan until just before serving.
TIP: You can skip the jam and dust with powered sugar right before serving.
Contributed by: The State Street Kitchen