• Cooking Time: 15 minutes
  • Servings:
  • Preparation Time:



  • Pastry shell Ingredients:
  • 1 C all-purpose flour
  • 1 T sugar
  • 6 T butter, at room temperature, but not soft
  • 1 egg yolk
  • 1 T ice water
  • Filling Ingredients:
  • 1 pkg (3 oz) cream cheese, softened
  • 3 T dairy sour cream
  • 1 to 1-1/2 quarts strawberries
  • 1 C sugar
  • 3 T cornstarch
  • Red food coloring


  • Directions: Pastry Shell
  • Combine flour and sugar.
  • Then work in butter with fingertips.
  • Add egg yolk and 1 tablespoon ice water.
  • Work with fingers until dough holds together (work well but don’t overwork).
  • Pat into flat round.
  • Wrap and chill until firm enough to roll.
  • Then roll between sheets of waxed paper to fit a 9” loose-bottomed tart pan.
  • Remove top paper and turn pastry over pan, centering.
  • Let pastry slip down into pan and gently pull off paper.
  • Use fingertips to press pastry into pan.
  • Even off rim and chill shell.
  • Bake in moderate oven (375 degrees) about 15 minutes, or until lightly browned.
  • While baking, prick dough with fork whenever it begins to bubble (this helps to keep shell flat).
  • Cool on rack.
  • Directions: Filling
  • Beat cream cheese until fluffy.
  • Add sour cream and beat until smooth.
  • Spread on bottom of cooled pastry shell and refrigerate.
  • Wash and hull strawberries.
  • Reserve 1 cup “uneven” strawberries.
  • Mash enough uneven strawberries to make 1 cup.
  • Force mashed strawberries through sieve.
  • Add water to make 1 cup.
  • Mix sugar and cornstarch.
  • Add 1/2 cup water and sieved berries to sugar-cornstarch.
  • Cook over medium heat, stirring, until mixture is clear and thickened.
  • Then boil about 1 minute.
  • Stir to cool slightly.
  • Add a little red food coloring if necessary.
  • Fill shell with remaining berries, tips up.
  • Pour cooked mixture over top.
  • Chill one hour.

Categories: Creamy  Dough/Crust  Filling  Fruity  Tart 

Author Credit: Rita Kayser Malamud

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