Fresh Strawberry Tart
This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.
For a homemade crust, use 1/2 of my recipe for Buttercrust Pastry Dough.
To crimp edges of tart shell, flour your hands. Hold your thumb and forefinger about 2 inches apart lightly against the outside edge; push the dough from the inside against the 2 fingers to create crimping.
You can substitute 8 ounces fromage blanc for the cream cheese.