Strawberry Devonshire Tart |
|
 |
Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
Prep time includes 1 hour chilling time for dough. Ingredients:
1 pastry shells, cooled |
1 (3 ounce) package cream cheese, softened |
3 tablespoons sour cream |
1 -1 1/2 quart strawberry |
red food coloring |
1 cup sugar |
3 tablespoons cornstarch |
1 cup all-purpose flour |
1 tablespoon sugar |
6 tablespoons butter, at room temperature (but not soft) |
1 egg yolk |
Directions:
1. -Pastry-.
2. Combine flour and sugar and work in the butter with finger tips.
3. Add egg yolk and 1 tablespoon ice water and work with fingertips until dough holds together (don't over work it).
4. Pat dough into a flat round.
5. Wrap and chill until firm enough to roll.
6. Then roll between sheets of wax paper to fit a 9 loose bottomed tart pan.
7. Remove top paper and turn pastry over pan centering it.
8. Let pastry slip down into pan and gently pull off paper.
9. Using fingertips, press pastry into pan, even off rim and chill crust.
10. Prick dough with fork.
11. Bake at 375°F for about 15 minutes or until lightly browned.
12. Remember to cool before adding filling.
13. -Filling-.
14. Beat cream cheese until fluffy.
15. Add sour cream and beat until smooth.
16. Spread on bottom of shell and refrigerate.
17. Wash and hull strawberries, mash enough uneven ones to make 1 cup.
18. Mix sugar and cornstarch.
19. Add 1/2 cup water and sieved berries and cook over medium heat, stirring until mixture is clear and thickened, then boil about 1 minute.
20. Stir to cool slightly and add a little red food coloring if necessary.
21. Fill shell with remaining berries, tips up and pour cooked mixture over top.
22. Chill 1 hour.
|
|