Description
This strawberry and cream cheese tart is as delicious as it is beautiful. Top it with a balsamic glaze (homemade or store bought) and you’ll be the hero of the day!
Ingredients
- FOR THE CRUST:
- 1-¼ cup All-purpose Flour
- ½ cups Cold Butter, Unsalted
- ⅓ cups Sugar
- ¼ teaspoons Salt
- FOR THE FILLING:
- 8 ounces, fluid Cream Cheese
- ¼ cups Sugar
- 1 Tablespoon Vanillla
- 1-½ pound Strawberries
- FOR THE BALSAMIC GLAZE:
- 1 cup Balsamic Vinegar
- ¼ cups Honey
Preparation
For the crust:
Preheat oven to 350°F. Blend all crust ingredients until crumbly (about 1 minute). Transfer crumbs to a 9-inch round tart pan with a removable bottom (preferably non-stick) and press evenly along bottom and sides. Poke bottom of crust all over with a fork and then freeze for 10–15 minutes. Bake for 25 to 30 minutes or until it the color is little darker. Not browned. Let cool.
For the filling:
Mix cream cheese, sugar and vanilla and spread into cooled crust. Arrange sliced strawberries like in photo (starting with the outside edge) or however you wish. Chill. Drizzle with balsamic glaze (optional) just before serving.
For the balsamic glaze (optional, adds about 20 minutes to prep time):
Mix balsamic vinegar and honey in a saucepan or shallow skillet over medium heat. Bring to a boil, reduce heat to a low simmer and continue to stir until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. It will thicken a little more as it cools. Pour into a squeeze bottle and use to drizzle many sweet and savory dishes. I keep mine in my pantry for several months.
