Preheat oven to 350 degrees. In a food processor, whirl flou, 2 tbsp sugar, the cornstarch, and salt until combined. Add butter and 1/2 tsp vanilla & pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-in. round tart pan with a removable rim.
Bake until edges are golden, 20-22 minutes. Let cool on a rack, then gently push tart curst from pan rim; set on a plate.
In a bowl with a mixer on high speed, beat creme fraiche, cream and remaining 2 tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread in cooled crust. Arrange strawberries in circles on top, alternating cut sides down and up.
Originally Submitted
7/11/2010
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