- 1 cup flour
- 1/4 cup packed dark brown sugar, divided
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1/2 cup cold unsalted butter, cut into pieces
- 1 teaspoon vanilla extract, divided
- 1/2 cup crème fraîche
- 1/2 cup whipping cream
- 12 ounces strawberries, hulled and sliced
- calories 310
- caloriesfromfat 66 %
- protein 2.8 g
- fat 23 g
- satfat 14 g
- carbohydrate 24 g
- fiber 1.2 g
- sodium 48 mg
- cholesterol 64 mg
How to Make It
Preheat oven to 350°. In a food processor, whirl flour, 2 tbsp. sugar, the cornstarch, and salt until combined. Add butter and 1/2 tsp. vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-in. round tart pan with a removable rim.
Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate.
In a bowl with a mixer on high speed, beat crème fraîche, cream, remaining 2 tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread in cooled crust. Arrange strawberries in circles on top, alternating cut sides down and up.
Make ahead: Chill, loosely covered, up to 4 hours.
Note: Nutritional analysis is per serving.