Mmmm, seriously friends, sometimes it is so nice having a husband who loves to bake. (And sometimes it’s a curse… my hips and thighs do not thank him.) He recently checked out a few baking books from our library and has been creating delicious treats on the weekends.
This recipe comes from The Craft Of Baking…
STRAWBERRY TART WITH LEMON CREAM
CREAM CHEESE DOUGH
- 8 oz. unsalted butter, cut into small pieces
- 8 oz. cream cheese, cut into small pieces
- 3 Tbsp. sugar
- 2 cups unbleached all-purpose flour, plus more for dusting
- 1/2 teaspoon kosher salt
PREHEAT the oven to 350 degrees.
Line the chilled tart shell with parchment paper or foil leaving at least 1 inch of excess on the sides. Fill it with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, about 15 to 20 minutes. After baking remove the parchment paper and pie weights/beans. Return the crust to the oven and continue to bake for 15 to 20 minutes more, until it is golden brown all over. Transfer the tart pan to a wire rack and let it cool completely.
LEMON CREAM FILLING AND STRAWBERRIES
- 1 cup heavy cream
- Lemon Curd (recipe here)
- 2 pints fresh strawberries, hulled and cut in half