This summer dessert allows you to exercise your creativity. Although this recipe is made with whole strawberries creatively arranged on a thin cookie shell, any selection of assorted or single variety of fruits can be used. Rum flavored whipped cream makes a quick and easy topping!
For the pastry shell:
9 inch fluted tart pan with removal bottom
sheet of aluminum foil to cover the inside of the crust
pie weights or uncooked dry beans
- 1 C. flour
- 3 T. sugar
- 1/4 tsp. salt
- 6 T. butter
- 1 slightly beaten egg yolk
- 1 T. grated lemon peel
Mix flour, sugar and salt together. Cut the butter into small pieces, add it to the flour mixture and mix with your finger tips until it becomes the texture of sand. Stir in the egg yolk and lemon peel and gather the mixture into a ball. With floured fingers press the dough into a 9 inch fluted pan. Place the aluminum foil, shiny side down, onto the pastry and fill with the pie weights to prevent air pockets in the dough as it cooks.
Bake the pastry shell at 375°F for 20 minutes or until light gold in color. The aluminum foil and weights can be removed after 15 min. Cool on a rack and loosen the pan edge while still warm.
- 5 C. strawberries, rinsed and hulled
- 2/3 C. apricot preserves
- 1-2 tsp. dark rum
- confectioners sugar
Heat the apricot preserves on low heat until melted. Remove from the heat, cool slightly, then stir in the rum.
Arrange the berries point up in the tart shell. With a pastry brush, paint the fruit with the glaze.
Serve with either a dusting of confectioners sugar or a dollop of rum flavored softly whipped cream.