sábado, 10 de abril de 2010
To prevent the delicate crust from breaking, leave it in the pan while assembling and chilling tart. Unmold tart 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.
Prep: 30 minutes
Total: 2 hours 30 minutes
* FOR THE CRUST
* 1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
* 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
* 1/3 cup sugar
* 1/4 teaspoon salt
* FOR THE 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 degrees. In a food processor, blend flour, butter, 1/3 cup 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 remaining 1/4 cup 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.
From Everyday Food, May 2006 |