I can not believe it is strawberry season already here in Virginia. I am thrilled but also that means summer vacation is around the corner and I am not sure I am ready for it.
Be sure to check out pickyourown.org to find local farms in your town. A new feature I noticed this year is that they highlight organic farms or farms that limit the use of pesticides. I was thrilled that the farm we love, The Berry Patch is listed as limits the use of pesticides.
Anyway, I was looking for a new recipe to make using my strawberries and I came across a strawberry tart. I have a tart pan that has been unused for years so I thought I would give it a try.
I followed the crust recipe exactly, except I did punch a few holes in the crust to keep it from rising too high. I also used the bottom of a glass to help spread out the crust in an even layer.
When it came to filling I had some improvisations and not sure where I went wrong. I only had 1/3 less fat cream cheese and no heavy cream. I started mixing the cream cheese and sugar and it got pretty watery. Instead of adding the whole cup of cream per the recipe, (personally I am not sure how this would work even with full strength cream cheese).
I only used 1/2 cup of skim milk. The base was pretty thin but I added it to the crust anyway.
The recipe suggests adding the strawberries right after filling the crust but I thought I would let it harden for a while.
Well hrs later, I mean 5 or 6 it was still pretty soupy. I added the strawberries and served it to my family. It was not a total disaster when I cut the pieces but I probably would not serve it to guests. It is definitely impressive looking, I need to try again because the result does not reflect the effort!
Well the family did not seem to care, they ate the whole tart in one seating. Not sure how you would get 10 to 12 servings as suggested?
Just want your thoughts on what might have gone wrong or is this type of tart supposed to be not completely firm???
For other Strawberry recipes I have tried check out these:
STRAWBERRY CREAM TART– from Virginia Fare
1/2 cup margarine (butter)
1/3 cup sugar
1 1/4 cup AP flour
1 8oz pkg cream cheese, softened
1/3 cup sugar
1/2 tsp vanilla extract
1 cup heavy cream
4 cups fresh strawberries
1/2 cup chocolate chips, optional
1 tbs shortening or corn oil optional
- Preheat oven to 375′
- prepare crust by beating butter and 1/3 cup sugar until fluffy. Add flour and mix well.
- Press crust mixture into bottom and up sides of a 9 inch tart pan with removable bottom.
- Bake for 12 to 14 mins until lightly browned, cool
- Prepare filling by beating the cream cheese until fluffy. Add 1/3 cup of sugar and extract. Blend well.
- Folk in heavy cream.
- spoon mixture into tart shell
- Cut the stem ends off the strawberries to give each a flat bottom
- Place strawbereis pointed side up over the cream cheese mixture.
- If desired, melt chocolate chips with shortening. Drizzle over berries.
- Chill until set. Remove metal tart ring and serve.
- Yield 10 to 12 or 5 hungry people