Quick and Easy Strawberry Tart

We are finally enjoying the abundance of our strawberry patch.  For the moment we seem to be picking the berries faster than both the chipmunks and birds.  To celebrate, I made a tart featuring fresh, uncooked strawberries.  Frozen berries would not work for this recipe.  

The tart should be eaten the day it is made as it begins to get mushy after 24 hours.

1-1/4 c. all-purpose flour
1/2 c. unsalted butter, cold and cut into cubes
1/3 c. + 1/4 c. granulated sugar, separated
pinch of salt
8 oz. cream cheese, at room temperature
3 c. fresh strawberries, cleaned hulled and halved
1/3 c. strawberry jelly

Preheat the oven to350 degrees Fahrenheit.

Combine the flour, 1/3 c. sugar and pinch of salt in the bowl of a food processor {use a bowl and pastry blender if you don't have a food processor}.  Add the butter and pulse {or blend by hand} until the crumbs are moist.  Press the dough evenly in the bottom and up the sides of a 9" tart pan.  Prick the crust with a fork.

Bake until golden brown, about 25 minutes.  Cool completely in the pan.

Meanwhile, with a hand mixer, mix together the cream cheese and 1/4 c. sugar until smooth.  Spread evenly over the cooled crust.

Melt the jelly in small pan over low.  Arrange the strawberries over the top of the cream cheese and spoon the jelly over the top.  Chill 1-2 hours prior to serving.

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