Brown Sugar Strawberry Tart

  • 19th August 2013

A perfect make-ahead dessert, to serve chilled on a hot summer evening.

 

 

Summer tart that shows off gorgeous ripe strawberries

Summer tart that shows off gorgeous ripe strawberries.

 

 

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!

 

 

Dough ready to mold into the crust.

Dough ready to shape into the crust.

Crust ready to bake.

Crust ready to bake.

 

 

Ingredients:

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

 

 

Crust baking

Crust baking

 

 

Preparation:

 

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.

 

 

We used vanilla bean paste in lieu of extract.

We used vanilla bean paste in lieu of extract.

Whipping the filling.

Whipping the filling.

 

 

Arrange strawberries in circles on top, alternating cut sides down and up.

 

 

Mouth-Watering Tart.  Photo Courtesy of: Sunset Magazine.

Mouth-Watering Tart. Photo Courtesy of: Sunset Magazine.

 

 

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.  

 

 

Sliced and ready to enjoy!

Sliced and ready to enjoy!

 

 

 

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