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Farm Fresh: Glace tart makes good use of fresh strawberries

Thursday, June 05, 2003

By Arlene Burnett, Post-Gazette Staff Writer

Today's Farm Fresh recipe, Strawberry Tart Glace, is just one of the many ways you can use local strawberries. A glace, according to "Food Lover's Tiptionary," by Sharon Tyler Herbst is the French word for ice cream.

Ice cream wasn't what came to mind while sampling this dessert, though the cream cheese layer is consistent with a high-quality ice cream. Strawberry Tart Glace is made with a flaky crust, a smooth-as-silk cream cheese filling and a layer of sweet ruby red strawberries.

Fresh whipped cream studded with halved strawberries tops the glace, giving it a beautiful and dramatic appearance -- definitely more tempting than a dish of ice cream.

Note: The original recipe calls for one quart of fresh strawberries. Using two quarts made this dessert better.

Strawberry Tart Glace

  • Pastry for 1 crust 9-inch pie

  • 2 8-ounce packages cream cheese or Neufchatel cheese, softened
  • 1/2 cup sugar, divided
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla
  • 2 quarts fresh
  • strawberries, hulled
  • 1 tablespoon
  • cornstarch
  • 1/4 cup water
  • Few drops red food coloring, optional

Preheat oven to 450 degrees.

On lightly floured surface, roll pastry to a 12-inch circle. Place in a 10-inch quiche dish or a 9-inch pie plate. Prick bottom and sides of pastry with a fork and bake for 9 to 11 minutes or until golden brown.

While the pastry cools, mix the cheese, 1/4 cup sugar, milk and vanilla with an electric mixer on medium speed until smooth. Spread over cool pastry shell.

Puree 1 cup of the strawberries, set aside. Slice the remaining strawberries (save a few whole strawberries for decorating) and place over cream cheese mixture.

Combine remaining sugar and cornstarch in saucepan. Gradually add pureed strawberries and water.

Cook over medium heat, stirring constantly until mixture is clear and thickened. Stir in food coloring if using.

Pour hot mixture over strawberries and cream cheese layer.

Chill at least 8 hours or overnight.

Decorate with whipped cream and remaining strawberries.

"Great American Brand Name Cookbook, Collector's Edition"


If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us ataburnett@post-gazette.com . We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

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