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Fresh Strawberry Tart

"This loose-shape strawberry tart in a buttercrust pastry is thickly glazed and delightful. You can use a tart pan, but going unfastened-form is kind of a laugh. Be sure to apply perfectly ripe, sweet strawberries."

Ingredients :

1 (eight ounce) ball sweet pastry dough
Sweet Cheese Mixture:
1 (8 ounce) package deal cream cheese, room temperature
2 tablespoons creme fraiche
2 tablespoons white sugar
1 big egg yolk
1/four teaspoon salt
1/four teaspoon vanilla extract
half of teaspoon grated lemon zest
Strawberries:
1 pound clean ripe strawberries, hulled, halved
Glaze:
1/4 cup apricot jam
2 teaspoons water

Instructions :

Prep : 20M	Cook : 4M	Ready in : 2H10M

Preheat oven to 375 ranges F. Line a baking sheet with parchment paper.
Place pastry dough on a gently floured paintings surface. Roll out dough to a spherical disk approximately 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
Brush outside 2 inches round the edges of circle gently with water. Tightly curl up a chunk of the brink of the dough to offer it a rounder shape with a barely thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge once more simply once to make the edges thick enough to crimp. Crimp crust with your floured arms.
Use a fork to "dock" the bottom floor, protecting it with tiny holes to save you the dough from bubbling up because it bakes.
Bake in preheated oven till golden brown, 20 to 25 minutes. Let cool approximately 10 minutes. Do now not flip off the oven.
Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix collectively very well. Carefully pour a thin layer of mixture lightly into pastry shell (you can now not need all the cheese aggregate).
Transfer stuffed tart to oven. Bake till cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature earlier than adding berries.
Arrange berries reduce aspect down, pointy end out beginning with the larger berries around the rims. You can lean strawberries up a bit as your paintings your manner towards the middle. Cut some berry halves in half again to match into any gaps on the cheese layer.
Place apricot jam and a pair of teaspoons water in saucepan. Heat over low warmness till skinny sufficient to brush. Let cool barely before brushing generously over all berries and crust. Transfer tart to serving plate.

Notes :

To make Chef John's flaky tart crust, use half of his recipe for Buttercrust Pastry Dough.
To crimp edges of tart shell, flour your arms. Hold your thumb and forefinger about 2 inches apart lightly towards the out of doors area; push the dough from the internal in opposition to the 2 fingers to create crimping.
You can replacement eight oz fromage blanc for the (eight ounce) bundle cream cheese.

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