The lovely month of June means that strawberries are finally ripe on the vine and sweet for desserts!
Last night I baked this STRAWBERRY DEVONSHIRE TART and in no time we were enjoying it!
I had cut this recipe out of a magazine many years ago:
Pastry Shell: 1 cup of flour, 1 Tb sugar, 1-2 Tb ice water, 6 Tb butter at room temperature, 1 egg yolk Combine flour and sugar, then work in butter with fingertips. Add egg yolk and 1-2 Tb. ice water and work with fingers until dough holds together. Pat into a flat round and press into a 9" tart pan with removable bottom. Bake at 375 degrees for 15 - 18 minutes until brown. Cool shell
Strawberry Devonshire Tart Filling:
3 oz of softened cream cheese, 3 Tbs sour cream whipped together and spread on the bottom of the cooled shell - refrigerate
You will need: 1 1/2 quarts strawberries, 1 cup of sugar, 3 Tb cornstarch, red food coloring. Wash and hull the strawberries. Mash enough to fill one cup. Mix sugar and cornstarch. Put 1/2 cup water and 1 cup of strawberries in medium saucepan on stove. Add cornstarch and sugar and boil for 1 minute until thick. Stir in red food coloring and cool.
Put remaining fresh strawberries on top of cream cheese filling in the pie shell stacking them from the center out. After the cooked strawberry mixture cools, pour over fresh berries and decorate with whipped cream. Chill.
1 3 oz cream cheese, softened, 3 Tb dairy sour cream, 1 - 1 1/2 quarts strawberries, 1 cup sugar, 3 Tb cornstarch, red food coloring
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