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Photo: Victor Protasio
Active Time:30 minsTotal Time:4 hrs 45 minsServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:4 hrs 45 minsServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:4 hrs 45 mins
Total Time:
4 hrs 45 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼cupswhite whole-wheat flour, plus more for work surface½teaspoonsalt1tablespoongranulated sugar plus ½ cup, divided½cupcold unsalted butter, cubed¼cupice water plus 1 ½ teaspoons, divided1(8-ounce) packagecream cheese, softened1(8-ounce) packagereduced-fat cream cheese, softened1 ½tablespoonsgrated lemon zest¼cupfresh lemon juice1 ½poundsfresh strawberries, hulled and halved (about 3 cups)3tablespoonsseedless strawberry jam
Cook Mode(Keep screen awake)
Ingredients
1 ¼cupswhite whole-wheat flour, plus more for work surface
½teaspoonsalt
1tablespoongranulated sugar plus ½ cup, divided
½cupcold unsalted butter, cubed
¼cupice water plus 1 ½ teaspoons, divided
1(8-ounce) packagecream cheese, softened
1(8-ounce) packagereduced-fat cream cheese, softened
1 ½tablespoonsgrated lemon zest
¼cupfresh lemon juice
1 ½poundsfresh strawberries, hulled and halved (about 3 cups)
3tablespoonsseedless strawberry jam
DirectionsPulse flour, salt and 1 tablespoon sugar in a food processor until thoroughly combined, 2 to 3 pulses. Add butter; pulse until pea-size clumps form, 10 to 12 pulses. Drizzle in ¼ cup ice water and pulse until the crumbs are moistened, about 10 pulses. Turn the dough out onto a lightly floured work surface and shape into a disk. Cover tightly with plastic wrap; refrigerate for at least 30 minutes or up to 2 days.Unwrap the dough and roll into a 12-inch circle on a lightly floured work surface. Fit the dough into a 9-inch pie pan. Fold edges under; trim slightly, if needed and crimp. Prick bottom and sides of the crust with a fork. Refrigerate for 30 minutes.Preheat oven to 375°F. Place the chilled crust on a large rimmed baking sheet. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust is set and the edges are lightly browned, about 20 minutes. Carefully remove the weights and parchment paper and continue baking until golden brown, 10 to 15 minutes. Transfer the pie pan to a wire rack; let cool completely, about 30 minutes.Beat cream cheese, reduced-fat cream cheese, lemon zest, lemon juice and the remaining ½ cup sugar in a medium bowl with an electric mixer on medium speed until smooth, 1 to 2 minutes. Spread the mixture evenly over bottom of the cooled crust.Starting from the outside edge, arrange strawberry halves, stem-side down, in tight circles on the cream cheese mixture to cover the surface.Combine jam and the remaining 1 ½ teaspoons water in a small saucepan; cook over medium heat, stirring occasionally, until liquefied, about 3 minutes. Gently brush the glaze over the strawberries in the tart. Let stand at room temperature for 20 minutes, then refrigerate until the filling is set, about 2 hours.To make aheadWrap unbaked crust (Steps 1-2) in plastic wrap and refrigerate for up to 2 days. Store baked crust (Step 3) at room temperature for up to 1 day before adding the filling. Refrigerate the finished tart for up to 1 day.Originally appeared: EatingWell.com, January 2021
Directions
Pulse flour, salt and 1 tablespoon sugar in a food processor until thoroughly combined, 2 to 3 pulses. Add butter; pulse until pea-size clumps form, 10 to 12 pulses. Drizzle in ¼ cup ice water and pulse until the crumbs are moistened, about 10 pulses. Turn the dough out onto a lightly floured work surface and shape into a disk. Cover tightly with plastic wrap; refrigerate for at least 30 minutes or up to 2 days.Unwrap the dough and roll into a 12-inch circle on a lightly floured work surface. Fit the dough into a 9-inch pie pan. Fold edges under; trim slightly, if needed and crimp. Prick bottom and sides of the crust with a fork. Refrigerate for 30 minutes.Preheat oven to 375°F. Place the chilled crust on a large rimmed baking sheet. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust is set and the edges are lightly browned, about 20 minutes. Carefully remove the weights and parchment paper and continue baking until golden brown, 10 to 15 minutes. Transfer the pie pan to a wire rack; let cool completely, about 30 minutes.Beat cream cheese, reduced-fat cream cheese, lemon zest, lemon juice and the remaining ½ cup sugar in a medium bowl with an electric mixer on medium speed until smooth, 1 to 2 minutes. Spread the mixture evenly over bottom of the cooled crust.Starting from the outside edge, arrange strawberry halves, stem-side down, in tight circles on the cream cheese mixture to cover the surface.Combine jam and the remaining 1 ½ teaspoons water in a small saucepan; cook over medium heat, stirring occasionally, until liquefied, about 3 minutes. Gently brush the glaze over the strawberries in the tart. Let stand at room temperature for 20 minutes, then refrigerate until the filling is set, about 2 hours.To make aheadWrap unbaked crust (Steps 1-2) in plastic wrap and refrigerate for up to 2 days. Store baked crust (Step 3) at room temperature for up to 1 day before adding the filling. Refrigerate the finished tart for up to 1 day.
Pulse flour, salt and 1 tablespoon sugar in a food processor until thoroughly combined, 2 to 3 pulses. Add butter; pulse until pea-size clumps form, 10 to 12 pulses. Drizzle in ¼ cup ice water and pulse until the crumbs are moistened, about 10 pulses. Turn the dough out onto a lightly floured work surface and shape into a disk. Cover tightly with plastic wrap; refrigerate for at least 30 minutes or up to 2 days.
Unwrap the dough and roll into a 12-inch circle on a lightly floured work surface. Fit the dough into a 9-inch pie pan. Fold edges under; trim slightly, if needed and crimp. Prick bottom and sides of the crust with a fork. Refrigerate for 30 minutes.
Preheat oven to 375°F. Place the chilled crust on a large rimmed baking sheet. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust is set and the edges are lightly browned, about 20 minutes. Carefully remove the weights and parchment paper and continue baking until golden brown, 10 to 15 minutes. Transfer the pie pan to a wire rack; let cool completely, about 30 minutes.
Beat cream cheese, reduced-fat cream cheese, lemon zest, lemon juice and the remaining ½ cup sugar in a medium bowl with an electric mixer on medium speed until smooth, 1 to 2 minutes. Spread the mixture evenly over bottom of the cooled crust.
Starting from the outside edge, arrange strawberry halves, stem-side down, in tight circles on the cream cheese mixture to cover the surface.
Combine jam and the remaining 1 ½ teaspoons water in a small saucepan; cook over medium heat, stirring occasionally, until liquefied, about 3 minutes. Gently brush the glaze over the strawberries in the tart. Let stand at room temperature for 20 minutes, then refrigerate until the filling is set, about 2 hours.
To make ahead
Wrap unbaked crust (Steps 1-2) in plastic wrap and refrigerate for up to 2 days. Store baked crust (Step 3) at room temperature for up to 1 day before adding the filling. Refrigerate the finished tart for up to 1 day.
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)282Calories18gFat29gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
