Serves a Crowd

Sherry Basil Strawberry Tart

by:
June  1, 2010
2 Ratings
Author Notes

This is a combination of several recipes that I love. The crust is a whole wheat shortbread that is delicious on it's own. The filling is a creamy cheesecake-like concoction and the gastrique on top adds the touch of sherry and basil. Enjoy! —nannydeb

  • Serves 10-12
Ingredients
  • Sherry Basil Gastrique
  • 1/2 cup sherry vinegar
  • 1/2 cup sugar
  • 1/2 teaspoon fresh basil, minced
  • Strawberry Tart
  • 1 cup whole wheat flour (King Arthur)
  • 1/4 cup brown rice flour (Bob's Red Mill)
  • 1/4 cup powedered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 2 eggs
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup milk
  • juice of one lemon
  • 1 pound pints fresh strawberries, sliced
In This Recipe
Directions
  1. In a saucepan, cook the sherry, vinegar, and sugar over medium heat until reduced by almost half and has the consistancy of syrup or honey, about 15-20 minutes. Set aside to cool. Add the minced basil and set aside again.
  2. Preheat the oven to 350 degrees.
  3. Sift together the whole wheat flour, brown rice flour, powdered sugar, and salt.
  4. Using a fork or pastry cutter, mix the flour mixture with the butter until it is a crumbly mixture.
  5. Pour the crumbly mixture into a tart pan and press to the sides and bottom with your fingers.
  6. Bake the tart shell for 15-20 minutes or until it starts to get a little golden. Set aside to cool.
  7. In a food processor, blend the eggs, cream cheese, sugar, vanilla, milk and lemon juice. Blend until smooth and pour into tart shell.
  8. Bake the tart for 20-25 minutes or until set. Set aside to cool.
  9. Arrange the strawberries on top of the tart and drizzle the gastrique on top.

See what other Food52ers are saying.

  • nannydeb
    nannydeb
  • cookwithsusan
    cookwithsusan
  • dymnyno
    dymnyno
  • SallyCan
    SallyCan
  • aargersi
    aargersi
nannydeb

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

11 Reviews

Author Comment
nannydeb July 10, 2010
Hi cookwithsusan, I'm sorry, but I just saw this question. I used a Spanish sherry vinegar called Maitre Jacques. Thanks for your comments!
 
cookwithsusan July 7, 2010
This sounds lovely. Can you share the name of the sherry vinegar used in this recipe?
 
cookwithsusan July 7, 2010
I meant brand, not name. Thanks!
 
dymnyno June 2, 2010
pretty photo
 
Author Comment
nannydeb June 3, 2010
thanks!
 
SallyCan June 1, 2010
The use of basil caught my eye, but I'm intrigued by your crust~ what does the addition of the rice flour do to it?
 
Author Comment
nannydeb June 2, 2010
I think the rice flour lightens it up, it's very fine. I've always added rice flour to shortbread, but this is the first time I've used brown rice flour.
 
aargersi June 1, 2010
Please bring this to the potluck!!!
 
Author Comment
nannydeb June 1, 2010
Ok, but I didn't really grow the strawberries...
 
drbabs June 1, 2010
Gorgeous!
 
Author Comment
nannydeb June 2, 2010
thanks!