Wednesday, July 20, 2011


Colorful locally-grown strawberries shine in this delectable open-faced tart.
You can prepare this well ahead of serving to allow time to chill.

I like to use a 10-inch fluted tart pan but a pie plate
would work as well.
I use my food processor to prepare the crumbs.

Bake crust until golden, cool and spread with a thin layer
of sweetened cream cheese.  Refrigerate until the filling is ready.

Wash and stem berries; cut into chunks.

Simmer the berries in water for 3 minutes only.  If you do it longer
the juice becomes cloudy.
For those who are not familiar with 'clearjel', it is available
in Mennonite and Amish bulk food stores in the US.
I stock up on it when I can because it makes a very clear
glaze that does not thicken any more after it is cooked and cooled.

Fold cooled glaze into sliced berries.

Spread strawberries evenly on the crust.
Looks very edible ... but needs something else.

Pipe an edge of sweetened whipped cream around the tart.
If possible, refrigerate for 3 hours or longer.

Slice and serve to 8 appreciative guests.


1 cup plus 2 tbsp. all-purpose  flour
1/2 cup butter or margarine
1/4 cup powdered sugar

 Using a food processor or hands, combine flour, butter and sugar until
mixture is crumbly.  Pat onto bottom and up side of 10-inch tart pan
or 10-inch pie pan.  Bake in preheated 350° oven for
20 minutes or until golden.  Cool on a wire rack.

4 oz. cream cheese, softened
1/4 cup powdered sugar

Beat cream cheese and sugar together; spread over bottom of
cooled crust. Refrigerate.

5 to 6 cups strawberries, rinsed and hulled.
1 cup water, divided
3/4 cup sugar
3 tbsp. cornstarch or clearjel
1/2 tsp. lemon juice

Chop enough berries to measure 1 cup.
Simmer strawberries and 3/4 cup water for 3 minutes.
  Strain mixture through sieve and discard pulp.
Blend sugar, cornstarch, lemon juice and 1/4 cup water in small
saucepan.  Add strawberry juice and bring to a boil.
Boil for 1 minute stirring constantly; cool.
Fold cooled glaze into 4 cups sliced strawberries.
Spread onto cool crust.  Chill at least 3 hours or until set.
Garnish with sweetened whipped cream.

1 comment:

  1. looks yummy!! i always stock up on clear gel when we go to ohio. wendy