-- CRUST --
2½ cups unbleached, all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
½ pound (2 sticks) unsalted butter, chilled and cut into small pieces
2 tablespoons vegetable shortening
Up to ½ cup ice water
-- FILLING --
8 ounces cream cheese, at room temperature
1/4 cup granulated sugar
About 2 pounds strawberries, hulled and halved
1/4 cup your favorite red jelly
To make the filling, with a food processor, pulse the flour, salt, and sugar. Add butter, a few pieces at a time, pulsing after each addition. Add shortening, then ice water, a little at a time, until the dough can be formed into a ball. Flatten out the dough into a round disc, wrap in plastic and refrigerate for about an hour. Position a rack in the middle of the oven and heat to 350 degrees. Roll out the dough in between two plastic sheets. Butter the bottom of an 11- or 12-inch tart pan with removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Prick a few holes in the dough with a fork, then line the dough with parchment paper and fill with pie weights or dried beans. Bake about 15 minutes. Remove from oven and cool.
To make the filling, in a mixing bowl with an electric mixer, beat the cream cheese with the sugar until fluffy, about 2 minutes. Gently, spread the cream cheese mixture into the tart and arrange the berries decoratively on top. In a small saucepan, gently melt the jelly with 1 teaspoon of water and brush the top of the tarts. Let chill in the refrigerator for 1 hour before serving.
Makes 10 to 12 servings.
Courtesy: Jaye Beeler, "Tasting and Touring Michigan's Homegrown Food: A Culinary Roadtrip" is available at Art of the Table, Schulers and Mason Jones in Gaslight Village.