strawberry tart season is the best season

best fruit tart in the history of fruit tarts

recipe originally posted: 4/13/2008, adapted from “joyofbaking.com”

i have a problem: every time i go to the farmer’s market i feel compelled to buy strawberries. that means i have to do something with them. i didn’t feel like shortcake. i did pull out my blender (for the first time in 2 years by the way) to make a smoothie. however, i remembered i only use frozen berries in smoothies. that means it’s tart time.

this is easy. no rolling of pie crust. and the filling is just mixed together and you’re done.

filling:
1 8oz package of cream cheese
1 can condensed milk (that’s sweetened condensed milk, NOT evaporated milk)
1/3 cup lemon juice
zest of one lemon

crust:

1/2 cup confectioner’s sugar

1 cup butter, room temp

1 tsp vanilla extract

1 1/2 cups flour

1/2 tsp salt

1 pint of fresh strawberries

glaze:

1 tbsp balsamic vinegar

~5 tbsp strawberry jam

Whip the cream cheese with an electric mixer. Then mix in the condensed milk. Finally mix in the lemon juice and zest. Cover and store in the fridge.

Heat oven to 325F
With an electric mixer beat the butter until it is fluffy. Cream with the sugar. Mix in the vanilla and salt. Finally mix in the flour. Press dough into an 11 inch tart pan. This stuff will be very sticky, so flour your hands well. Be sure to press the dough up the sides of the pan as well. Place in the freezer for 10 minutes. This lets the dough rest and will help it hold it’s shape while baking. Place in oven. After 10 minutes, the crust will have puffed up. Use a fork to press the crust back down to a manageable size. Bake for another 10 minutes or until barely golden brown. Place on wire rack and cool completely.

Slice strawberries. Fill crust with filling and place strawberries on top. In a small sauce pan heat the jam and balsamic vinegar until it just begins to boil. Don’t cook it too long as it may get too thick or even burn. Brush glaze over strawberries.

Store in the refrigerator.