Strawberry Tart

Preheat oven to 400ºF.

Dust counter with flour and roll pastry into a rectangle that will fit your cookie sheet. Crimp edges of pastry. Use a fork to make an egg wash with the egg and water.

Combine 1 tablespoon sugar and cinnamon in a small bowl. Brush edges of pastry with egg wash and lightly sprinkle with the sugar/cinnamon mixture to lightly cover pastry. (You’ll have some left over for another use.)

I like to bake mine on a Silpat, but you could use parchment paper. Bake until nicely browned, about 15 minutes, but check at around 12 minutes.

Set aside to cool. You can make this several hours before you’re planning on serving it.

Prepare your strawberries. Rinse, drain and cut into slices. Sprinkle with 1-2 tablespoons white sugar, toss, cover and refrigerate for several hours.

Beat cream cheese, lemon juice, the remaining 2-3 tablespoons sugar and vanilla. I like to use my hand held beater and add sugar and lemon gradually. Keep tasting until you reach the sweet/tart level you like. Cover and chill in refrigerator.

About a 1/2 hour before serving, take the cream cheese mixture out of the fridge so it’s easier to spread. Right before serving, spread cream cheese on the pastry and top with the strawberries.

Slice into small rectangles and serve. Most of my guests like to pick it right up and eat it, but you can also hand out forks!

Take advantage of the deliciously sweet strawberries and surprise your family and friends with a great dessert tonight. You could also use your favorite frozen berry or fruit: strawberries, peaches, blueberries. Take your pick!

Enjoy!