Strawberry Devonshire Tart
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
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.
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.