A perfect make-ahead dessert, to serve chilled on a hot summer evening.
This recipe, which comes by way of Sunset Magazine in 2010, must be made at least once every summer with a fresh bounty of strawberries from the farmer’s market. We especially love it because:
• It is super easy to make
• It’s gorgeous and vibrant red
• It does not require any specialty ingredients or tools
• It will impress family, friends and yourself!
1 cup flour
1/4 cup packed dark brown sugar, divided
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1 teaspoon vanilla extract, divided
1/2 cup crème fraîche
1/2 cup whipping cream
12 ounces strawberries, hulled and sliced
Preheat oven to 350°. In a food processor, whirl flour, 2 tbsp. sugar, the cornstarch, and salt until combined. Add butter and 1/2 tsp. vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-in. round tart pan with a removable rim. (If you do not have one of these don’t fret! If you have a pretty one like ours, just serve it in the pan…it slices very easily!)
Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate.
In a bowl with a mixer on high speed, beat crème fraîche, cream, remaining 2 tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread in cooled crust.
Arrange strawberries in circles on top, alternating cut sides down and up.
Make ahead: Chill, loosely covered, up to 4 hours.
*Please do not cut the tart until you have chilled it for at least 1-2 hours. It slices easily when it is firm.