FRESH STRAWBERRY TART
This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.
Provided by Chef John
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
- Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
- Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
- Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
- Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
- Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
- Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
- Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 33.8 g, Cholesterol 61.5 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 297.4 mg, Sugar 18.6 g
STRAWBERRY SALAD DESSERT
A refreshing salad served for the holidays or the summer. A wonderful mix of flavored gelatin, strawberries, and angel food cake.
Provided by Matthew
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h20m
Yield 15
Number Of Ingredients 6
Steps:
- In a large mixing bowl, mix together flavored gelatin with boiling water and stir until dissolved. Stir in cold water and frozen strawberries. Chill until slightly thickened to the consistency of egg whites. If adding lots of frozen strawberries, it may reach this stage while stirring.
- Cut cake into cubes, or just rip it into bite size chunks and trim off the dark brown edges. Gently fold in frozen whipped topping and cake into the strawberry mixture. Chill until set. Decorate top with any extra topping and strawberries.
Nutrition Facts : Calories 237.5 calories, Carbohydrate 42.6 g, Fat 5.7 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 348.7 mg, Sugar 35.5 g
STRAWBERRY TARTS
One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream.
Provided by Carol
Categories Desserts Pies Tarts Fruit Tart Recipes
Yield 6
Number Of Ingredients 6
Steps:
- To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
- Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.
Nutrition Facts : Calories 642.8 calories, Carbohydrate 96.7 g, Fat 25.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 288 mg, Sugar 44.8 g
SWEET AND TART STRAWBERRY SALAD [81]
Steps:
- In a large bowl, toss berries with sugar and let stand at room temperature for 10 minutes. In a small bowl, combine the vinegar and pepper. Pour over berries and toss to coat. Divide berries among 4 serving bowls and serve. Enjoy!
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