Strawberry Tart

I started this post a couple of days ago, meaning to write something about summer, and delicious strawberries, and then something happened. I'm feeling kind of adrift at the moment, and I'm not really sure what exactly I should be doing. I don't share a ton of personal stuff on this blog and since it's relatively new I'm still not sure where I want to draw the line -- so I think I will leave things vague for now. But in any case, this post isn't for sympathy, or for any other reason than to share this tart with you. I just can't bring myself to write about anything else at the moment.

In any case, the strawberries I bought from the farmer's market for this tart really were excellent, and disappeared in a matter of days. This tart is another old recipe from Gourmetmy mom always makes, since my dad is allergic to chocolate, and so reminds me of home -- something I need right now. You can also use raspberries or a variety of berries, but to me, strawberries mean that June is here and I eat them as much as I can.

Strawberry Tart (adapted from Gourmet)

For crust

1 1/4 cups all-purpose flour 1/4 cup sugar 1 stick (1/2 cup) cold unsalted butter, cut into pieces 2 to 3 tablespoons cold water

For filling an 8-ounce package cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla

Zest of 1 lemon 1 large egg, beaten lightly 1 tablespoon all-purpose flour

1/4 cup seedless strawberry jam 1 tablespoon water 3 cups strawberries, sliced in half

Preheat oven to 350 degrees. In the bowl of a food processor, combine flour, sugar, butter, and 2-3 tablespoons water and pulse until combined. Add more water as needed. Press evenly into a 10-inch tart pan, and prick all over with a fork. Bake until golden brown, 25-30 minutes.
Meanwhile, beat cream cheese, sugar, vanilla, lemon zest, and egg in a large bowl with an electric mixer until smooth. Mix in flour. Pour into warm crust and bake until filling is set, about 20 minutes. Cool completely on rack.
Arrange strawberries in a circular pattern on tart. Microwave strawberry jam and water for 30 seconds, or until melted. Brush over tart, and serve immediately (or refrigerate for up to 1 day)