Summer strawberries fresh from the farm were gifted to me a couple of weeks ago, and were they ever delicious. There is something special about fresh strawberries that have not gone through a market of handling, packaging and processing for shipment.
These berries were sweet, tender and delicious. Many of them were petite and perfect for strawberry tarts. I have an amazing recipe that I have used for years that makes any type of fruit tart bakery quality. This time, I did not add the glaze, which even makes their presentation more spectacular, but opted to just enjoy the sweetness of these special berries instead.
Using your favorite pie crust, determine the size and shape of the tarts. I have a variety of pans, and often choose to use my heart tart pan. This time, I used one large rectangle and three smaller circle pans for the recipe quantity. Prepare the crust and cool.
Make the tart filling. Whip together one 8 ounce package of softened cream cheese, 1/4 cup white sugar, 1 tablespoon thawed frozen orange juice concentrate, and 1/2 cup whipping cream. Spread into the tart shells. And, then top with fruit. I dusted these tarts with white sanding sugar.
An additional glaze can be added of 2 tablespoons honey mixed with 1 tablespoon orange juice concentrate and brushed over the fruit. Refrigerate until serving.
Yummy for summer.