This recipe is a great one. The whole fresh berries on top are both delicious and a natural work of art. The crust is minimal but just perfect. Just the right amount of fresh berries with a touch of sweet. The family legend is that this was so loved, that when one dropped by accident in the driveway, a family member ate some from the ground, as they could not bare to lose it.
Strawberry Devonshire Tart
Pastry Shell*
3 oz. cream cheese, softened
3 Tablespoons sour cream
1 to 1.5 quarts fresh strawberries
3/4 cup sugar ( 1/2 cup if you like less sweet)
3 tablespoons cornstarch
*Pastry Shell
1 cup flour
1 tablespoon sugar
6 tablespoons butter, room temperature but not soft
1 egg yolk
Combine flour, butter and sugar, then work together with fingertips. Add egg yolk and 1- 2 tablespoons ice water. Work with fingers until dough holds together. Pat into flat round and wrap and chill until firm enough to roll. Roll between 2 sheets of wax paper. Remove one side wax paper and place into 9 inch loose bottom tart pan. Carefully remove other wax paper. Press into pan and trim. Chill crust. Bake 375 for 15 minutes, pricking the bottom if it bubbles up. Cool crust.
Beat cream cheese until fluffy. Add sour cream, beat until smooth. Spread in bottom of shell and refrigerate. Wash and hull strawberries reserving less perfect or over ripe ones. Force less perfect ones through sieve and add water to make 3/4 cup liquid. Mix sugar and cornstarch and add o strawberry liquid and cook over medium heat, stirring until clear and thickened, then boil 1 minute longer. Fill shell with fresh berries, tips up, and then pour cooked mixture over the top. Chill 1 hour.
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