Swann Farms Strawberry Tart
I mean… is there anything sweeter than u-pick berries? If you are in the Washington D.C. area, a drive down to Calvert County is a lovely way to find out for yourself. Strawberry fields are open NOW. Early May is the very best time to visit for berries that fall off the stem. You will be eating them on the drive home, so be sure to pick a couple of baskets full so that you can make my favorite strawberry tart.
Photo courtesy of Kelly Swann
Strawberry Tart
Photograph & Recipe by Megan Twining
RECIPE
Use a pre-made Graham Cracker or Pecan Tart Shell
· 8 ounces cream cheese (whipped)
· 6 cups freshly picked strawberries, rinsed to remove soil
· ½ cup sugar
· 2 Tablespoons cornstarch
1. Use a rubber spatula to spread a generous layer of cream cheese on top of crust.
2. Divide the strawberries into 2 groups by size and shape. (Maybe one group is uniform and the other mismatched.)
Hull the strawberries by removing the green leafy top with a sharp knife.
3. Neatly cut the most uniform half of berries into ¼ inch slices, and set aside. Roughly chop the other half of berries and place into a medium saucepan.
4. Add in the sugar and cornstarch. Using a potato-masher, crush the strawberries, sugar and cornstarch into a muddled consistency.
5. Over medium-high heat, stir the strawberry mixture. The filling will be an opaque shade of pink. Bring the filling to a simmer, and continuously stir until the color turns translucent, and a deep shade of red. It will retain a rustic texture.
6. Remove from heat.
7. Working quickly, use a rubber spatula to spread a generous layer of strawberry filling on top of the cream cheese..Arrange the sliced strawberries on top of the two layers of filling. Push each strawberry slice into the filling. As the tart cools, it will set.
Chill for 6 – 8 hours in the refrigerator.
Slice and serve.