Submitted by Amy York
Crust:
1 ¼ cups all-purpose flour
½ cup cold unsalted butter, cut into small pieces
1/3 cup sugar
¼ tsp salt
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″ round tart pan with a removable bottom. 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. 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.
Filling:
1 (8 oz) bar cream cheese, softened
¼ cup sugar
1 ½ to 2 lbs strawberries, hulled and halved
¼ cup apple jelly
Mix cream cheese and sugar until smooth. Spread evenly in bottom of baked crust. Arrange strawberries in tight concentric circles on top of cream cheese mixture. Heat jelly in a small saucepan until liquefied. Gently brush melted jelly on top of strawberries to produce a pretty glaze. Chill in pan 1 hour. Remove from pan just before serving.
大六大
Family Recipe Tree 