Strawberry tarts are delicious, for dinner parties, afternoon teas and on picnics. These tarts are easy to make and all the ingredients can be prepared in advance but the final assembly of them is best left up to an hour in advance as the pastry can become moist.INGREDIENTS:
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
1 bar (8 ounces) reduced-fat cream cheese, softened
1/4 cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly
PREPARATION:
Preheat oven to 350°. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
In a medium bowl, mix cream cheese and sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan). Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan 1 - 6 hours; remove from pan just before serving.
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