cathskitchen
01-21-2007, 08:16 AM
http://www.celebrity-tv-chef-recipe-review.com/img/recipe%20pictures/medium/Martha%20Stewart%20Recipe%20Strawberry%20Tart.jpg
You must try this simple recipe:-
FOR THE CRUST:
- 1 1/4 cups all-purpose flour (spooned and leveled) plus more for handling dough
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/3 cup sugar
- 1/4 teaspoon salt
FOR THE FILLING:
- 1 bar (8 ounces) reduced-fat cream cheese, softened
- 1/4 cup sugar
- 1 1/2 to 2 pounds strawberries, hulled and halved
- 1/4 cup seedless red currant jelly
SERVES : 8
Make the crust: Preheat oven to 350°. In a food processor, blend flour, butter, sugar, and salt until moist crumbs form (this may take up to 1 minute).
Transfer dough to a 9-inch round tart pan with a removable bottom.With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan.
Freeze crust until firm, 10 to 15 minutes. 3. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
Make the filling:
In a medium bowl, mix cream cheese and sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan). Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
In a small saucepan, heat jelly on medium-low until liquefied.
Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
Note: To hull strawberries, insert the tip of a paring knife below the strawberry's stem. Gently cut around to remove only the base of the stem and the white core.
For step-by-step visual guide, click below link:
http://www.celebrity-tv-chef-recipe-review.com/recipe/Martha%20Stewart/Martha%20Stewart%20Recipe%20Strawberry%20Tart.html
Catherine
www.celebrity-tv-chef-recipe-review.com
You must try this simple recipe:-
FOR THE CRUST:
- 1 1/4 cups all-purpose flour (spooned and leveled) plus more for handling dough
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/3 cup sugar
- 1/4 teaspoon salt
FOR THE FILLING:
- 1 bar (8 ounces) reduced-fat cream cheese, softened
- 1/4 cup sugar
- 1 1/2 to 2 pounds strawberries, hulled and halved
- 1/4 cup seedless red currant jelly
SERVES : 8
Make the crust: Preheat oven to 350°. In a food processor, blend flour, butter, sugar, and salt until moist crumbs form (this may take up to 1 minute).
Transfer dough to a 9-inch round tart pan with a removable bottom.With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan.
Freeze crust until firm, 10 to 15 minutes. 3. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
Make the filling:
In a medium bowl, mix cream cheese and sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan). Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
In a small saucepan, heat jelly on medium-low until liquefied.
Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
Note: To hull strawberries, insert the tip of a paring knife below the strawberry's stem. Gently cut around to remove only the base of the stem and the white core.
For step-by-step visual guide, click below link:
http://www.celebrity-tv-chef-recipe-review.com/recipe/Martha%20Stewart/Martha%20Stewart%20Recipe%20Strawberry%20Tart.html
Catherine
www.celebrity-tv-chef-recipe-review.com