Be careful when you make this…it’s really good
[Recipe from Kevin Lee Jacobs (www.kevinleejacobs.com)]
Ingredients for 1 9-inch tart
For the tart shell:
1 1/4 cups all purpose flour
1/4 cup confectioners’ sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut into a 1/2-inch dice
1 large, organic egg, beaten
For the cream cheese base:
8 ounces cream cheese, softened to room temperature
1/3 cup confectioners’ sugar
The grated zest of 1 lemon
For the strawberries and glaze:
1 1/2-2 lbs perfectly ripe organic strawberries, hulled and sliced lengthwise in half
3 tablespoons red currant jelly
1 teaspoon granulated sugar
Making and forming the pate brisee sucree tart shell — Pour the flour, confectioners’ sugar, salt, butter and beaten egg into the workbowl of a food processor. Pulse until crumbly. Tip the mixture into a 9-inch removable-bottom tart pan. Press the dough firmly against the sides and bottom of the pan. Pierce the bottom of the dough all over with the tines of a fork.
Freezing the shell — Lay a sheet of aluminum foil or parchment paper over the shell. Fill with pie weights, clean copper pennies, or 2 lbs of beans. Freeze for at least 30 minutes.
Baking the shell — Bake on the center rack of a preheated 425°F oven for 15-20 minutes. Remove the weights and the paper or foil, and continue baking until the pastry starts to color at the edge, and its bottom feels dry to the touch — 10-15 minutes. Cool completely before filling.
The cream cheese base — Put the cream cheese in a medium bowl. Add the confectioners’ sugar and lemon zest, and then stir with a wooden spoon or spatula until perfectly smooth. Scoop the mixture into the cooled tart shell, and then spread it out evenly with an offset spatula.
Arranging and glazing the strawberries — Stand the halved berries (pointed end up) in concentric circles around the tart. Then gently push the tips down, so the berries overlap. Put the red currant jelly and sugar in a ramekin, and heat in the microwave until boiling — about 45 seconds. (Alternatively, you can boil the jelly and sugar in a small saucepan on the stove.) Using a pastry brush, apply the glaze to the berries.
Chill the tart for at least 1 hour before serving.