This recipe is a combination of several recipes I have made over the years. I have fine tuned the crust to become a flakey base. This time I have added raspberries, though you can make it with just strawberries if you prefer. And for the 4th of July, just sprinkle a few blueberries on top for a red, white and blue dessert.
For the crust:
- 1 1 ⁄4 c. all purpose flour
- 3 ⁄4 t. sea salt
- 1/2 cup cold unsalted butter; cubed
- 1 ⁄4 cup cold water
- Put flour, salt and butter in a bowl. With your fingers squish each cube of butter into a flat disk. Add water, mix in and form into a rectangle on a floured board. Fold one end of the rectangle to the middle, then fold the other side over that. Fold this in half. Cover with wrap and refrigerate 20-30minutes. Roll dough out into a 12 inch circle and place on a parchment lined baking sheet if making as a tart, or into a small pie plate for a pie.
- Bake at 400 degrees for 20 minutes. Cool completely.
- For the filling:
- Beat together
- 1 c. heavy whipping cream
- 1/2 c. cream cheese
- 1 t. vanilla
- 1/2 c. powdered sugar
- When the pie or tart is cool, spread filling on the crust. Refrigerate.
- For the topping:
- In a large saucepan place
- 1# strawberries, sliced
- 1 # raspberries
- 1/2 c. water
- 1 c. sugar
- 3 T, cornstarch
- Mix together well. Over medium high heat bring to a boil, reduce heat and continue simmering until mixture thickens-about 15 minutes. Cool completely,
- Top pie/tart with topping. Refrigerate until serving.
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