Wednesday, May 18, 2011

Strawberry Brown Sugar Tart

 Wow. Just Wow. This fresh strawberry tart is absolutely delicious!
 Look at all those shiny sweet strawberries.
 Lets not waste time. I just had to cut this bad boy up and dig in.
The crust on this tart is like a big yummy cookie. Slightly crisp and melt-in-your-mouth good. The filling is creamy and perfectly sweet and just heavenly with the layers of strawberries.

This is just a damn good tart. 'Nough said.

Strawberry Brown Sugar Tart
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
1. 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.
2. 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.
3. 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.

I used the recipe below for the filling instead of the one called for in the recipe. I didn't have crème fraîche. Both are delicious, so use whichever one sounds best.

My Cream Filling (So Good!)
1 (8 ounce) package cream cheese, room temp.
1 1/2 cup powdered sugar
Pinch of salt
3/4 teaspoon vanilla extract
1/8 tsp. almond and coconut extract (opt.)
3/4 cup heavy whipping cream*
In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese, powdered sugar, salt and extracts. Beat until smooth, then fold in whipped cream.

I used stabilized whipping cream for a thicker filling. I found this at a baking supple store.


Crazy for Desserts said...

This is one of my favorite desserts ever!!!
It looks like such a simple dessert, but the crust was so nice and light, not like the ones that you have to mangle your tart trying to cut though it.
The vanilla, almond & coconut extracts in the cream filling are NOT optional. The flavor combo is amazing. You rock Summer!!

Jennifurla said...

I must make this, love the looks of it for sure.

Bake-A-Holic said...

It's a very good dessert. Perfect for summertime. If summer ever comes...

Anne @ Baking Me said...

This tart looks so good and the almond and coconut flavoring combination sounds great!

Bake-A-Holic said...

There's just something about the addition of almond and coconut extract that really brings out the flavor of the vanilla. The three together are so yummy!

Design Wine and Dine said...

Um? HOW BEAUTIFUL is this?!?! Looks wonderful!

Anonymous said...

Wow! That is one amazing looking tart. Just beautiful!

Cocina Diary

Holly said...

Wow! This tart is beautiful!! So happy to find a fellow Utah food blogger : )

Frieda Loves Bread said...! Too pretty to eat ~ You have a fab blog here with some amazing pics! So glad to have met you the other day!

Carrian said...

It was fantastic meeting you! This look ah-maze-ing!

Christine's Pantry said...

Sounds wonderful! Great recipe! Yummy!


Val said...

My mouth is watering. This tart looks so great.


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