The weather is getting warmer, which means it’s time to pick up some local produce from your farmer’s market! Every Saturday this month we will be featuring a recipe with in season ingredients. Check it out before you hit up the barre and your local farmer’s market!
This tart is named for the 6th generation family farm in Maryland where the most beautiful red Chandler Strawberries are found. Similar to Pure Barre, this farm brings the community together. People around here are serious about getting their U-Pick Strawberry fix!
If you make it out of the patch with a few berries left uneaten, this tart is perfect for an early summer treat. The recipe’s naturally sweet, tender strawberries, and tangy Greek yogurt make it quite light—a beautiful complement to all that hard work you did on your tippie toes earlier in the day.
Swann Farm Strawberry Tart
(Makes one 9” tart – serves 8)
For the crust:
- 1 ½ cups graham cracker crumbs
- 1 ½ Tablespoons sugar
- 1 ½ Tablespoons butter, melted
- 1 large egg white
- Non-stick cooking spray
- Pre-heat the oven to 325F.
- Spray a 9” tart pan with non-stick cooking spray.
- In a food processor, add the graham cracker crumbs, sugar, butter, and egg white.
- Pulse the mixture in the food processor for about 6-8 times—until a soft dough ball forms.
- Remove the dough from food processor, and evenly press into the bottom and sides of tart pan to form a crust.
- Bake the crust on 325F for 8-10 minutes.
- Remove from oven and let cool.
For the tart:
- 1 container (5.3 ounces) nonfat, vanilla-bean Greek yogurt
- 4 ounces cream cheese
- 6 cups freshly picked strawberries, rinsed to remove any soil
- ½ cup sugar
- 2 Tablespoons cornstarch
Directions for yogurt filling:
- Set a coffee filter into a small strainer. Spoon in the yogurt and let it sit about 10 minutes to remove the excess liquid.
- Once the yogurt is strained, add the cream cheese and yogurt together in a small bowl and mix until smooth.
- When crust is cool, use a rubber spatula to spread a generous layer of yogurt filling on top of crust.
Directions for strawberry filling:
- Divide the strawberries into 2 groups by size and shape. (Maybe one group is uniform and the other mismatched.)
- Hull the strawberries by removing the green leafy top with a sharp knife.
- Neatly cut the most uniform half of berries into ¼ inch slices, and set aside.
- Roughly chop the other half of berries and place into a medium saucepan. Add in the sugar and cornstarch.
- Using a potato-masher, crush the strawberries, sugar and cornstarch into a muddled consistency.
- Over medium-high heat, stir the strawberry mixture with a solid wooden spoon. The filling will be an opaque shade of pink.
- Bring the filling to a simmer, and continuously stir until the color turns translucent, and a deep shade of red. It will retain a rustic texture. Remove from heat.
Directions for tart assembly:
- Working quickly, use a rubber spatula to spread a generous layer of strawberry filling on top of the yogurt mixture.
- Arrange the sliced strawberries on top of the two layers of filling. Push each strawberry slice into the filling. As the tart cools, it will set.
- Chill for 6 – 8 hours in the refrigerator.
- Slice and serve.
Perfect for dessert, or for brunch with Champs!
– Megan Twining is a teacher at Pure Barre Crofton. As a graduate of The Culinary Institute of America, she has professionally cooked in restaurants, hotels, at the US Embassies in France, Lithuania, and Russia, and as a food stylist for the celebrity chefs of FOOD NETWORK. Follow the Pure Barre Crofton Foodie on Instagram: @megan.twining