Brown Sugar Strawberry Tart

Submitted By: networkoffood

This is hands down the best strawberry dessert I have ever had!
The crust crumbled and melted in your mouth. It was fantastic!
Couldnít get enough! We fought over the last piece and there was only 4 of us eating it! I Canít say enough!
Some tips about strawberries:
Buy them ripe. Strawberries donít mature after picking, so look for glossy, sweet-smelling fruit, thatís
deep red all the way to the stems.
Eat them quickly. Strawberries stay perfect for days. Keep in the refrigerator, covered, and rinse just before using.
Choose organic. Conventionally grown berries show high levels of pesticide residue.

Recipe Rating:

No Reviews Yet!
Difficulty: easy


1/4 cup packed dark brown sugar
1 cup flour
1 TB corn starch
1/8 tsp salt
1/2 cup cold unsalted butter, cut into pieces
1 tsp vanilla extract, divided
1/2 cup creme fraiche
1/2 cup whipping cream
12 oz. strawberries, hulled, and sliced


Preheat oven to 350F. In a food processor, whirl flour, 2 TB sugar, the cornstarch, and salt until combined.
Add butter and 1/2 tsp vanilla and pulse until fine crumbs form and dough just begins to come together.
Press evenly into bottom and up sides of a 9 inch round tart pan with removable rim.

Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, them gently push tart crust from pan rim; set on a

In a bowl with mixer on high speed, beat cream fraiche, cream remaining 2 TB sugar and remaining 1 /2 tsp vanilla
until thick. spread in coo;ed crust. Arrange strawberries in circles on top, alternating cut sides down and up.
Make ahead: Chill, loosely covered, up to 4 hours

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32