Chilled Strawberry Tart

Last summer I decided that we needed strawberries at the house. I spend $10 and ordered 25 plants online. The first summer they were not supposed to fruit.

That summer we had enough strawberries that I was making shortcakes, pies, jam, and giving them away. It started to frost before it got too ridiculous. This summer I just stopped picking sometime in July. I had ripped volunteer strawberry plants out of my flower and gave them to friends until I was asked to stop. It is fall, and they are still fruiting. Strawberries in October is a bit ridiculous. Since I have just been leaving most of them in the flower bed I'm sure the slugs are very happy. I feel bad for being wasteful somedays, but there comes a day when you just can't eat (or pick) any more strawberries. I have gallons put away frozen to make smoothies or jam with, and I've eaten quite a few already this summer.

In July, at the end of the time I was bothering to pick the strawberries, I decided to make a pie that I had made once before. It is out of my first cook book. The one my mother gave me when I was 10. It is a tradition in the family to get a cookbook on your 10th birthday, and I still have mine, and still use it. The Strawberry Glace Pie in the 40th anniversary edition of the Betty Crocker cookbook is delicious, but something that I only reluctantly tried last summer.

You see, I had the impression that fruit pies should be cooked. I had a bad experience or two with a strawberry pies that just involved the pre-made shell, strawberry syrup, and tasteless monster berries. They were nasty, too sugary, and made me untrusting of uncooked fruit pies. However, when I was overwhelmed with strawberries last year I reluctantly tried this recipe. I had looked at it with suspicion two or three times before I decided to make it. But it turned out surprisingly good, and I committed to trying it again. With some modifications of course.

First, instead of using a standard crust, I use what I call a short bread crust. Basically you make a recipe of scotch short bread and press it into your pie plate. I tried this when trying to recreate the taste of some of the simple fruit tarts that you can get in France and I love it. I use it for fruit tarts that are not too sugary. Sometimes I make tarts with just a shortbread crust and some pears or plums tossed with cinnamon sugar and baked. It is delicious, very simple, and sets of the flavor the fruit beautifully.

For the short bread crust:

3/4 cup butter
1/4 cup sugar
2 cups all purpose flour (I substitute all or half wheat without a problem, it gives a nuttier flavor)

Depending on the size of your pie plate you may not need all of this, however, it is shortbread after all, so if you have extra you can freeze it for the next time, or roll it into cookies.

Chop your butter into cubes and place in a bowl. Cut in the sugar with a pastry blender. If you do not have a pastry blender use a couple of knives. The sugar and butter should be well mixed and the butter pieces should be about the size of peas. Add two cups flour and mix together. Try not to over mix as flour toughens when mixed to much. If needed, add 1 to 2 tablespoons of softened or melted butter to get the dough to come together. When it is together start pressing into the pie or tart plate. I always do the sides first. I take a little chunk of dough press it along the side so it covers completely and sticks out the top a bit. When I'm done with the sides I press what I need into the bottom. If you have extra dough, freeze or roll it out, cut into desirable shapes and place on a cookie sheet. Bake both your tart shell and any shortbread pieces at 350 for 20 minutes.

Once your crust is prepared place it in the refrigerator.

Take 1 1/2 quarts (6 cups) strawberries (note last time I only used 4 and this worked fine-- but I was using a small pie plate) wash them, take of the stems, and slice them in half. When all of your strawberries are halved take some and mash them. You need 1 cup of mashed strawberries.

In a medium sized sauce pan mix 1 cup (or less) sugar and 3 Tablespoons cornstarch. I always think this recipe is too sweet so I like too cut back on sugar.

Add 1/2 cup water and mix. Once combined Add mashed strawberries. Cook over medium heat until mixture boils. Boil and stir 1 minute. Set aside to cool.

Soften in the microwave 3 oz of cream cheese or plain goat cheese (I have used both, I liked goat better but the recipe calls for cream cheese). And once softened whip it up in a bowl until spreadable. Spread this on the bottom of the crust in your pie plate.

Distribute the remaining strawberries over the goat cheese. Pour your strawberry sauce over the top of your strawberry and goat/cream cheese tart and wiggle the pie plate around to make sure the sauce is evenly distributed. Place in the refrigerator and chill until set up. This will take at least 3 hours and is better left longer.

I was surprised the first time I made this how well the flavors went together. This last time I made it I was not as impressed, though others who ate it had no complaints. But I had recently found a delicious recipe for an uncooked blueberry pie that I had made a couple times. The strawberry pie does not come close to the blueberry one. Next time I make this I am going to follow the recipe for the blueberry pie, but use strawberries (and goat cheese as I like that touch). I'll let you know how it goes.