The time of year when berries come into season is always so exciting to me - I can't usually justify the $5/pint price tag throughout the year, but from April - July, prices drop and berries are everywhere! Since strawberries are in their peak season early in the spring, I decided to make a seasonal dessert for the baby shower I hosted last weekend, and consulted the guru of entertaining, Martha Stewart. It was super easy (partially because I took a short cut and used a pre-made crust), and the perfect sweet treat for a spring time lunch or dinner.
You could do the right thing and make your own crust (Martha's recipe details how), or you could buy a pre-made crust, which is what I always do when I make pies. I really do have intentions to learn to make pastry dough someday soon but every time the opportunity comes, I tend to focus more on the appetizers, mains, and sides, and run out of time!
Do you have any good recipes involving strawberries? Link away!
Recipe Source: Adapted from Martha Stewart
1 premade pie crust
8 oz cream cheese (one package)
1/4 cup sugar
1 1/2 cup fresh strawberries, hulled and halved
1/4 cup seedless red currant jelly
Prepare the crust according to package directions (or make your own!). Bring cream cheese to room temperature. In a medium bowl, blend the cream cheese and sugar with a hand mixer until smooth. Spread in the pie crust. Starting on the outside edge, arrange the strawberry pieces in circles on top of the cream cheese.
In a small saucepan, heat the jelly until it boils and stir quickly. Drizzle over the tart, and refrigerate for 1 to 6 hours.