Strawberries!

Brown Sugar Strawberry Tart!

The tart crust is my favorite part about this recipe. It's crisp, and crumbly, and crunchy and sooo delicious!

To start, pick up some beautiful strawberries, which just happen to be in season now!

This recipe is from Sunset magazine. For the sweetest strawberries the article says to buy ripe because they don't mature after picking; eat quickly, they're only perfect for a couple of days; and only rinse just before eating.

The sweet creamy mixture is made with creme fraiche and heavy cream. Mmmmm.

Creme Fraiche is kind of "yogurty", and "sour creamy"... smooth as satin... and so creamy! It is whipped with heavy cream, brown sugar, and vanilla. I also added just a bit of brandy.

Once the crust is baked and cooled just spread the cream mixture over it...

And lay the strawberries on top. It is such a quick and easy recipe, the perfect way to take advantage of strawberry season!

Slice into it and enjoy!!!

 

 

 

Brown Sugar Strawberry Tart- Sunset (April 2010)

 

Ingredients:

1 cup flour
1/4 cup packed dark brown sugar, divided
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1 teaspoon vanilla extract, divided
1/2 cup crème fraîche
1/2 cup whipping cream
12 ounces strawberries, hulled and sliced

Preparation:

1. Preheat oven to 350°. In a food processor, whirl flour, 2 tbsp. sugar, the cornstarch, and salt until combined. Add butter and 1/2 tsp. vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-in. round tart pan with a removable rim.
2. Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate.
3. In a bowl with a mixer on high speed, beat crème fraîche, cream, remaining 2 tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread in cooled crust. Arrange strawberries in circles on top, alternating cut sides down and up.

Make ahead: Chill, loosely covered, up to 4 hours.