Midsummer Berry Tart Recipe
Fresh strawberries, glazed with apricot jam, on top of a sweetened cream cheese mousse.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Tart pan
- Pie dish
- Pie weights
- Rolling pin
- Pastry cutter
- Sifter
- Hand mixer
- Pastry brush
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Cutting board
- Parchment paper
- Plastic wrap
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 cup (198g) granulated sugar
- 2 to 3 teaspoons lemon zest
- zest of 1 orange
- 5 cups (530g) King Arthur Pastry Flour, 5 cups (565g) King Arthur Pastry Flour Blend, or 4 3/4 cups (570g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon table salt
- 24 tablespoons (340g) unsalted butter, softened
- 1 large egg
- 2 large egg yolks
- 1 to 2 tablespoons (14g to 28g) water
- 12 ounces (340g) cream cheese or Neufchâtel cheese, softened
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (28g) orange juice, freshly squeezed
- 1 tablespoon orange zest
- 3/4 cup (170g) heavy cream
- 2 tablespoons vanilla sugar or 1 teaspoon King Arthur Pure Vanilla Extract
- 1/4 cup (57g) light brown sugar or dark brown sugar, packed
- 4 cups (667g) fresh strawberries, about 1 quart
- 1/2 cup (156g) apricot jam, optional
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