FRESH STRAWBERRY TART

FRESH STRAWBERRY TART

1 pound strawberries

1 uncooked pie crust

1 ounce cream cheese

1/2 cup sour cream

2 tablespoons unsalted butter

1 tablespoon sugar

1/4 cup raspberry preserves mixed with 1 tablespoon water

Mint sprigs, for garnish (optional)

Preheat oven to 400 degrees.

Wash the strawberries and spread out on clean kitchen towels to dry. When dry, hull them and slice in half.

Lightly grease the bottoms of an 8” tart pan with removable bottom.

Roll out the crust and place into tart pan. Fold excess crust into the pan and press into sides. Prick the bottom with a fork. Line with foil, pressing into the sides and bottom well. Fill tart shell with pie weights or dried beans. Bake for 15-20 minutes or until golden brown. Carefully lift the foil and remove from the tarts. Allow to cool.

Combine the cream cheese, sour cream, butter and 1 tablespoon sugar into a soft spreadable filling. Spread the filling into the cooled tart shell.

Arrange the strawberries cut side down on the tart filling in a decorative pattern. Repeat Brush tart evenly with the raspberry preserves. Garnish with a sprig of fresh mint.

Best served immediately. You may refrigerate covered with plastic for up to 2 hours.

Makes 1 tart.

6-8 servings,