My long forgotten Strawberry Tart rears its beautiful head!
There have been several requests recently for the recipe to the strawberry tart pictured on the blog title; to be honest, I have no idea why I never posted it until now. Perhaps I must have thought that I already had. So without further delay, here is the recipe. Thanks to Robin for reminding me...
1.25 cups of sifted flour
1 cube of unsalted butter, slightly room temperature
1/3 cup of sugar
1 tablespoon of vanilla extract
1 tablespoon of brandy
1 egg yolk
Preheat the oven to 400 (200 c). Grease an 8 or 9 inch tart pan with removable bottom and set aside. Add the flour and butter in a bowl. Be sure to cut the butter in cubes so that it will be easier to mix with the flour. With your hands, begin to mix the two ingredients. Do this for a minute or two.
1 package of cream cheese (8 oz.), room temperature
1/3 cup of sugar
2 tablespoons of brandy
2 tablespoons of flour
1 egg yolk
1/4 cup of cream
1 teaspoon of vanilla extract
Place all ingredients in a bowl and with a hand mixer, blend until velvety smooth. Now pour the mixture over the crust until it reaches halfway up the sides. Smooth out so mixture is evenly spread across the tart. Place in a 325 oven and bake for about 45 minutes or until surface begins to turn a light amber color. Be careful not to allow the crust to burn. You may, if you wish, place a sheet of foil over the top during the final 15 minutes or so.
When ready, remove the tart from the oven and allow to cool to room temperature over a cooling rack. You are now ready for the final step, the topping.
1.5 quarts of fresh medium sized strawberries
3 tablespoons of strawberry jam or jelly
1 tablespoon of sugar
3 tablespoons of water
2 tablespoons of Grenadine
Clean and wash the strawberries. Cut off the top 1/3 of the berries and save those tips for placing around the perimeter of the tart (as pictured). At this point, it's important that you purchased enough strawberries so that they will cover and go around the entire edge of the tart. You only need to do one row. Set the tips aside and place the remainder of the strawberries in a pan, along with the rest of the ingredients.
Heat the ingredients over medium heat, all the while stirring and mashing the strawberries so that its juices and sugars are extracted. You will only be using the syrup that will be created by this process. It was at this point that I added a couple of tablespoons of Framboise liquor to the pan. If you have some, add some, otherwise it's OK if you omit it.
Continue to cook strawberries over medium heat until liquid starts bubbling. Now turn the heat to low and continue to cook for 5 or 6 minutes until the strawberries are well broken down and they produce more of a puree texture. Once you have reached that level, using a strainer, strain the mixture into a bowl. Use a wooden spoon to help the liquid get fully strained. The solids you have left may be discarded.