Tart with Strawberries and Orange Cream

Summary

Ingredients

For the dough:

• 200 g flour
• 50 grams sugar
• 1 pinch (s) salt
• 100 g butter, cold
• 1 large egg yolk
• 2 tablespoon water, cold

For the filling:

• 240 g cream cheese, room temperature
• 50 grams sugar
• 1 teaspoon orange peel, the zest
• 2 teaspoon liqueur, (Grand Marnier)
• 500 g strawberries, cleaned, stalked
• 60 g apricot jam

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Instructions

1. For the dough, mix the flour, sugar and salt. Add the butter cut into pieces, knead in until it becomes crumbly. Then add the egg yolk and make a shortcrust pastry. Depending on the situation, you still need 1-2 tablespoons of cold water. Then wrap the dough in foil and put it in the refrigerator for about 30 minutes.
2. In the meantime, preheat the oven to 190 degrees and set up a 24 cm tart pan with a removable base.
3. Roll out the dough and use it to line the mold. Pull up an edge of about 3 cm. Now line the bottom of the mold with aluminum foil so that it also looks up a little at the edge. Then put dried beans in there so that the bottom is well covered. Put in the oven and bake for about 25-30 minutes.
4. Remove the foil with the beans and bake for another 5-10 minutes until the end. The bottom should be a golden brown color. Remove and allow to cool completely on a wire rack.
5. Then clean the strawberries for the filling, remove the stalk and cut in half. Mix the cream cheese with the sugar, orange zest and Grand Marnier. Put on the floor and smooth out. Cover the strawberries in a circle, starting on the outside. The halves should be slightly on top of each other.
6. Heat the apricot jam (without pieces of fruit in it) so that it is very thin. Use a brush to spread thinly over the strawberries. If you don`t need the tart right away, put it in the fridge.
7. Before serving, let stand for about 15 minutes at room temperature. If you don`t have such a tart pan, you can also use a springform pan. But then it`s best to line the base with baking paper.