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Strawberry Cookie Tart

Ingredients:

  • PAT-IN-THE-PAN COOKIE TART CRUST:
  • 1 1/2 cups all-purpose flour, spoon into measuring cup and level to top
  • 1/2 cup sugar
  • 1/4 teaspoon Clabber Girl Baking Powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, well chilled
  • 1 large egg, cold
  • 1 teaspoon vanilla extract
  • ice water, if needed
  • CREAM CHEESE AND STRAWBERRY TOPPING:
  • 1, 8-ounce package cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3 cups (about 1 pint) whole fresh strawberries, washed and hulled
  • GLAZE:
  • 3/4 cup seedless strawberry jam

Instructions:

Grease the bottom and side of 9- or 10-inch tart pan.* Set aside.
Cut the butter into tablespoon-sized pieces and chill.
In a medium mixing bowl, whisk the flour, sugar, Clabber Girl Baking Powder and salt to combine. Add the butter and toss. Using a pastry blender or two knives, cut in the butter until it resembles coarse cornmeal -- no distinguishable pieces of butter should remain. (If you wish, use your fingertips to rub the butter into the flour mixture, but a pastry blender is much quicker. Be sure to use only your fingertips, not the palms, which are warmer. The butter must stay cold). Make a well in the center of the flour ingredients.

Beat the egg and vanilla extract in a small bowl and pour the egg into the well of the flour ingredients. Blend with a fork until incorporated thoroughly and just clumps together. To test the consistency, press the dough between your thumb and forefinger -- it should just hold together. If it won't, sprinkle ice water over the mixture, 1 teaspoon at a time, and toss with a fork to incorporate. Do not add so much liquid that the dough clumps into a solid ball -- wet dough bakes into a tough pie crust.

Press dough evenly on bottom and side of prepared tart pan. Trim the edge of the tart with a sharp knife. Chill dough for 1 hour. Dock the crust by pricking all over the bottom and side with the tines of a fork. Preheat oven to 400° F. Bake for about 15 minutes or until golden brown. Cool crust thoroughly on wire rack. Remove the tart pan.

While crust cools, make the cream cheese topping: with a hand-held mixer on low, beat together softened cream cheese, sugar, milk and vanilla extract. Beat until smooth. Refrigerate.

Spread topping evenly over cooled crust. Arrange the strawberries, either sliced or bottom-side down, evenly in cookie shell. Melt strawberry jelly over low flame. (Strain, if necessary). With a pastry brush, brush strawberries lightly with the glaze. Refrigerate until ready to serve.

To serve, slice into thin wedges and eat out of hand, just like a cookie!

STORAGE: Cover and refrigerate any remaining tart.

Recipe Copyright: Sarah Phillps