Strawberry Devonshire Tart

30 Nov
  • 1 cup flour
  • 1 tbsp. sugar
  • 6 tablespoon butter, at room temp
  • 1 egg yolk
  • 1 3 oz packages cream cheese
  • 3 tablespoon sour cream
  • 1 – 1 ½ quarts fresh strawberries
  • 1 cup sugar
  • 3 tablespoon cornstarch

Pastry:
Combine flour and sugar. Cut in butter and add yolk and 1 tbsp ice water. Work together gently like a pie crust. Press into pie pan.  Prick the dough with a fork to prevent it from bubbling up when baking. Bake at 375 degrees for 15 minutes or till lightly browned.

Filling:
Beat cream cheese until fluffy. Add sour cream and beat till smooth. Spread on bottom of cooked shell and refrigerate. Wash and hull strawberries. Mash enough to make one cup (Blender). Mix sugar and cornstarch. Add 1/2 cup water and blended strawberries. Cook over medium heat, stirring until mixture is clear and thickened. Then boil one minute. Stir to cool slightly. 

Place the strawberries in the prepared pastry on top of the filling. Cover with the strawberry sauce. Chill. Serve. This tart is best the first day it is made. It doesn’t usually last to the 2nd day!!

recipe posted Diana Bradham (Adapted from Maid of Scandinavia)

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