Wednesday, May 03, 2006

Strawberry Fields Forever


Summer is officially here! The local strawberry man has his beautiful fresh strawberries for sale... $10.00 gets you a HUGE bucket of the red beauties to do with as you please. And I please a tart, please.

This insanely good tart is in the May '06 Everyday Food. There is not much to it, which is why I choose to make it. With all the buttercream lately I was craving something clean and naturally sweet. Somthing uncomplicated and easy.... I definatley found what I was looking for with this little beauty. This is such a fabulous summer dessert and I give a big "Hell Yeah" to the Everyday Food chef who came up with it (because we know Martha can't think of everything...).

Strawberry Tart
TART CRUST
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt

FILLING

1 bar (8 ounces) reduced-fat cream cheese, softened
1/4 cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly

1. 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). Transfer dough to a 9-inch round tart pan with a removable bottom.

2. 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. Freeze crust until firm, 10 to 15 minutes.


3. Using a fork, prick crust all over. 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.

4. Make the filling: In a medium bowl, mix cream cheese and sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).

5. Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.

6. In a small saucepan, heat jelly on medium-low until liquefied. 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.

I am telling ya.. this one you have got to try. It's easy, quick and so freaking good.... We all had it after a dinner of fried chicken and mashed potatos. We finished off half of it between the 4 of us... then I accidently ate the rest of it around 2am.... DAMN IT! But each bite was one of those eye rolling, groaning with pleasure bites.... so so good.

Comments on "Strawberry Fields Forever"

 

Blogger Elizabeth said ... (May 03, 2006 2:18 PM) : 

looks better than good, Chandra. I'm waiting on some stawrberries in my garden (summer comes later in Ireland!)...they're marked for this dish!

 

Blogger purplecupcake said ... (May 03, 2006 3:18 PM) : 

This is absolute food porn! I love it...You're lucky you can get beautiful strawberries like this so cheap. I would love to try this recipe..thanks

 

Anonymous linda said ... (May 04, 2006 2:02 AM) : 

Sounds delicious! And such a simple recipe!

 

Anonymous Ellie said ... (May 04, 2006 7:28 AM) : 

Oh my, I could drown in the red of those strawberries! With the early winter here in Melbourne (australia), I can't seem to find berries anywhere except the freezer aisle of the supermarket!

 

Blogger AreOhWhy said ... (May 04, 2006 9:27 AM) : 

To create this confection, do I need a tart pan? I'd love to bake this for my sweety...but I don't have a tart man.

 

Blogger Natalia said ... (May 05, 2006 9:23 PM) : 

This looks delicious! We make something similar where I work, but the tart shell is painted with chocolate. It adds a whole other dimension to the tart.

 

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Blogger T said ... (May 08, 2006 7:29 PM) : 

I just made a strawberry tart, too! Great minds think alike :-) Your's is prettier though

 

Blogger @pril said ... (May 12, 2006 7:57 PM) : 

heyo!!! happened to chance upon your blog from some other food blogs, lovely strawberry tart you've got there, looks yummy! Hope to try this someday, just want to ask, what's this seedless red currant jelly? is it in a bottle (like jam) or powdered packet form?

 

Anonymous Renee said ... (May 13, 2006 6:21 PM) : 

I made this today! It was sooo good! I had to buy red currant jelly with seeds, but I just left them in the pan after heating.

 

Anonymous Anonymous said ... (May 15, 2006 9:28 AM) : 

I made this over the weekend and it was absolutely wonderful! The crust reminded me of a shortbread cookie and was SO easy to make. I didn't have red currant jelly so I just used some rasberry jelly that I had in the fridge.
Thanks for sharing the great recipe!
-Elizabeth

 

Blogger Katy said ... (May 27, 2006 2:14 PM) : 

Oh that tart looks wonderful! I adore red currant as well I am sure that little extra sounds sublime.

 

Anonymous Anonymous said ... (August 03, 2006 11:48 AM) : 

I just wanted to pop in and tell you that I've made this several times since you posted. It always looks beautiful and is good. My husband and I polished off half the tart in one sitting!

 

Blogger tai~tai~ said ... (August 23, 2006 1:35 AM) : 

Hi I'm so in love with your tart

 

Anonymous Haley said ... (August 08, 2008 8:54 AM) : 

We would like to feature this recipe on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)

Haley

http://blog.keyingredient.com/

 

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Anonymous Ellen - Chairs said ... (August 03, 2010 9:56 PM) : 

This looks so beautiful. Very nicely done. I love this.

Thanks.

 

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