Recipe

Fresh Strawberry Cream Cheese Tart Recipe

Add Step-by-Step Photos	Silverqueen / All my dishes 3 months, 3 weeks ago I got this recipe from the Good Housekeeping (April) but changed it instead of vanilla extract I substituted lemon extract really made a taste difference. You can also use, blueberries, raspberries and even grapes. I made this yesterday was it ever... More Prep:25m Cook:50m Servings:8	Silverqueen
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Ingredients

1-1/2 cup all-purpose flour

1/4 tsp. salt

1/3 cup plus 3 Tbsp. confectioners sugar

10 tbsp. butter, chilled and cut into 1/2" pieces

1-1/2 tsp. pure lemon extract

3 Tbsp. ice water

6-oz. cream cheese, softened

1/2 cup sour cream

3 Tbsp. chopped crystallized ginger

1-1/2 lb. strawberries, stems and leaves discarded and each berry cut lengthwise in half

Directions

Preheat the oven to 375*F.

In food processor with knife blade attached, combine the flour, salt and 1/3 cup sugar, pulse until blended.

Add butter and pulse until mixture resemble course meal.

Add lemon extract, then ice water, 1 Tbsp. at a time, pulsing until moist clumps form.

Gather dough into a ball, flatten to a disk.

Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour (if chilled overnight, let dough stand 30 minutes at room temperature before rolling).

On a large sheet of parchment paper, with floured rolling pin, roll dough into 12" round.

Using 11" dinner plate as a guide and with sharp knife cut 11" round from dough, discard trimmings.

Transfer round, still on parchment to large cookie sheet.

Flute the dough.

refrigerate or freeze on cookie sheet, about 10 minutes to firm dough slightly.

Bake dough 20-25 minutes or until golden.

Cool crust completely on cookie sheet on wire rack, about 20 minutes.

When crust is cool, in medium bowl with spoon mix cream cheese, sour cream, crystallized ginger and remaining 3 Tbsp. sugar until blended.

Spread cream cheese mixture on crust.

Arrange strawberries wide ends down in concentric circles in cream cheese mixture to cover. Garnish center with tip of basil.

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