Strawberry Tarts

Last week the kids and I traveled east.  We first visited my sister Amber for my nephew Owen’s first birthday, and then we traveled on to North Carolina to visit my best friend

We lived in the Durham, North Carolina area a few years back, and one of my favorite activities each spring was strawberry picking. Eden had a slight memory of picking strawberries from when we lived there, but I thought it would be fun to give it a try again while we were back to maybe cement the memory a little more.

1photoEach time I asked Eden if she had enough (remember we were only there a couple days), she said she wanted to keep picking. She would keep moving her strawberries over to make room for more.

IMG_2301We love strawberries: fresh, in yogurt, on shortcake, as jelly, made into a pie but my favorite has to be as a tart.

If you are looking for a small bite size treat to take to your next event, try these little tarts. They are always a big hit and pretty easy to make.

1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Fresh strawberries, blueberries, blackberries

Preheat the oven to 350 degrees F.

IMG_2321For the crust: Combine the confectioners’ sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into individual tart pans or use a cupcake pan. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust.  Cluster the berries on top of the filling. 



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