Strawberry Cream Tart
Makes about 1½ cups
  • 1 pound fresh strawberries, hulled and chopped
  • ½ cup sugar
  • ¼ cup water
  • ⅛ teaspoon salt
  • 1 teaspoon fresh lemon juice
  1. In a medium saucepan, bring strawberries, sugar, ¼ cup water, and salt to a boil over medium heat. Reduce heat, and simmer until strawberries are just tender, about 12 minutes. Remove from heat, and let cool completely. Stir in lemon juice.
  2. Pour strawberry mixture into the container of a blender; pulse 3 times. Strain mixture through a fine-mesh sieve into a small bowl, gently pressing solids with a spatula to extract as much liquid as possible. Cover and refrigerate for up to 1 week.
Recipe by Paula Deen Magazine at