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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Tuesday, July 7, 2009

Rustic Strawberry Tart

Summertime has some great qualities, doesn't it? Vacations, lazy days by the pool, a carefree attitude that even catches up with those of us who spend most days (summer or not) inside working. And lets not forget the blessing of the most wonderful assortment of summer fruit in our grocery store. It all makes the heat a little more bearable, for a few seconds anyway.

Rustic Strawberry Tart: easy peasey, just like summer. This is the kind of dessert you can whip up in a jiffy and still impress people. And because there is a heaping mound of fruit on top, you can even pass this off as breakfast. Here we go:

1 pie crust
6 oz cream cheese, softened
2 tablespoons sugar
1 tablespoon vanilla
1 to 2 lbs fresh strawberries

Start by mixing together cream cheese, sugar and vanilla until smooth. Set aside.

Roll out your pie crust to about 12 inches round. I used a homemade pie crust I had in my freezer, but store bought or any other kind will also work.


Spread cream cheese mixture over pie crust. Leave a 1 inch border around the crust so you can fold the edges over later.


Place strawberries on top of cream cheese mixture. This can be as informal or particularly placed as you want it to be.



Fold over and lightly crimp the edges around the tart.

Bake in a 400 degree oven for about 30 minutes, or until edges are golden brown.

Get baking!



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