STRAWBERRY TART.

Nothing says summer like this tart, so yummy.
So maybe perhaps I had two slices, I made this a while back,
But with summer coming to an end I better enjoy this one last time.
Enjoy, because nothing says summer like fresh strawberries!

p.s. be sure to make sure to eat this treat outside on the patio!

I found the recipes via Martha Stewart.

For the Crust

• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1/3 cup sugar
• 1/4 teaspoon salt

For the Filling

• 1 bar (8 ounces) reduced-fat cream cheese, softened
• 1/4 cup sugar
• 1 1/2 to 2 pounds strawberries, hulled and halved
• 1/4 cup seedless red currant jelly

Directions

1. Step 1
   
   
   Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
2. Step 2
   
   
   With floured fingers, 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.
3. Step 3
   
   
   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. Cool completely in pan.
4. Step 4
   
   
   Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
5. Step 5
   
   
   Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
6. Step 6
   
   
   In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.