Splendid Strawberry Tart
By: Emily Heston
Published: Monday, November 30, 2009 - 1:18pm

Ingredients




7 1/2 ounces of Italian Amaretti Cookies (available in grocery and specialty shops)
7 tablespoons salted butter, melted
2 cups (16 oz.) creme fraiche or sour cream
2 tablespoons brown sugar
1 pound strawberries, washed, topped and sliced in ½

Preparation

1 Using a rolling pin, lightly tap the cookies to shatter them, then roll the cookies until they are a smooth and consistent crumb. 2 Put the cookies crumbs into a mixing bowl and add the melted butter, mix thoroughly. 3 Once the crust ingredients are mixed press them into the tart pan. Cover the mixture in plastic wrap and give the crust a final "smoothing" with your hands. 4 Chill the crust for at least 2 hours and up to 4 days. 5 Cream together the creme fraiche and the brown sugar until the sugar has dissolved and the creme is a consistent color. 6 Up to 3 hours before serving, one can finish making the tart. 7 Spoon all of the creme onto the crust and smooth it with a spatula. 8 Allow about a 1 inch margin of crust around the perimeter of the tart.

About


This recipe is for a 12" false bottom round tart pan.