Prepared with a ready-made crust and whole strawberries, this foolproof fruit tart meets two important requirements for any Mother's Day dessert: It is both elegant and edible.
What you'll need
- SHELL
- 1 9-inch frozen pie crust
- FILLING
- 1 8-oz. pkg. cream cheese, softened
- 1/3 cup sugar
- 2 tbsp. milk
- 1 tsp. vanilla extract
- TOPPING
- 3 cups whole strawberries, washed and hulled
- GLAZE
- 3 tbsp. apricot jam
- 1 tbsp. sugar
- 1 tsp. vanilla extract
How to make it
Bake the piecrust according to the package directions and then set it aside to cool.
In a mixing bowl, beat together the cream cheese, sugar, milk and vanilla extract until smooth. Spoon the filling into the cooled piecrust, spreading it evenly in the shell. Arrange the strawberries, bottoms up, on top of the filling.
Next, heat the apricot jam, sugar and vanilla extract together in a saucepan, stirring occasionally, until the mixture just begins to boil. Remove the pan from the stove and use a pastry brush to paint each berry with the glaze (a fun job for kids). Chill for 30 minutes before serving. Serves 6.
