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Mother's Day: Fresh Strawberry Tart




Source of Recipe


Ladies Home Journal


List of Ingredients




• PASTRY
• 1-1/4 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup butter (no substitutions), cut up
• 3 to 5 tablespoons ice water
• --------------------
• FILLING
• 1/4 cup strawberry or seedless raspberry preserves
• 3 cups sliced strawberries
• Confectioners¿ sugar
• --------------------
• SWEETENED WHIPPED CREAM
• 1 cup heavy or whipping cream
• 1 tablespoon confectioners sugar
• 1 teaspoon vanilla extract


Recipe



1. Make Pastry: Combine flour and salt in medium bowl. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Add ice water, 1 tablespoon at a time, tossing vigorously with a fork after each addition until pastry holds together.

2. Shape pastry into a ball; flatten into a disk. Cover with plastic wrap; refrigerate 1 hour or overnight.

3. On a lightly floured surface with floured rolling pin, roll pastry into a 16x8-inch rectangle. Carefully transfer pastry to 13-3/4x4-1/4-inch rectangular tart pan with removable bottom. (Or, roll pastry into a 13-inch circle and fit into a 9-1/2-inch round tart pan with removable bottom.) Trim pastry, leaving a 1-inch overhang. Fold overhang in and press against side of pan. Prick bottom of the pie shell with tines of a fork at 1/2-inch intervals. Freeze until firm, about 20 minutes.

4. Heat oven to 425 degrees F. Line frozen pastry with foil; fill the tart pan halfway with dried beans, uncooked rice or pie weights. Bake 12 minutes or until the pastry edge is set and lightly colored. Remove foil and beans (reserve the beans, rice or weights for your next pastry); bake pastry 16 minutes more or until deep gold. If pastry puffs up during baking, prick it again with a fork. Cool on wire rack.

5. Make Filling: Place preserves in microwaveproof bowl; microwave on 100 percent power (High) power for 45 seconds. Spread preserves over bottom of baked crust; fill with sliced strawberries. Sift confectioners¿ sugar generously over strawberries.

6. Make Sweetened Whipped Cream: Beat cream and the 1 tablespoon confectioners¿ sugar in bowl with electric mixer to soft peaks. Beat in vanilla. Serve tart with Sweetened Whipped Cream.

Makes 8 servings.

Nutritional Information
Nutritional facts per serving
calories: 340, total fat: 23g, saturated fat: 14g, cholesterol: 72mg, sodium: 168mg, carbohydrate: 32g, protein: 3g