I just bought a pound of strawberries from my local grocer for 79 cents! I’ve always loved strawberry season. As a little girl, my family would go to a friend’s strawberry field and pick crates of fresh strawberries. My mother and sister would stay in the car, so it was just my dad and I out in the field–getting dirty and having a good time! After we ate as many fresh strawberries as we could, my parents would make jars of strawberry preserves.
Several months ago, I came across a beautiful strawberry tart that I wanted to make. I patiently waited for strawberries to be in season, and finally got around to making it just yesterday.
I pretty much never make it to Louisiana during strawberry season these days. But I did this year. I’m so glad I did, because I got to enjoy some Abita Strawberry Harvest Lager. I found some at the Fresh Market which is walking distance from my house. This beer was so delicious! I’m not really a beer girl, but it was very light and crisp, with a slightly sweet taste and the aroma of strawberries throughout. The beer is made with Louisiana strawberries that were picked at their ripest, so it’s seasonal and only a very limited supply is made.
- 1 fully baked pie crust
- 1 cup cream cheese or mascarpone cheese, cold
- 3/4 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 20 fresh strawberries, hulled
- Mix cream cheese, heavy cream, powdered sugar and vanilla extract with the whip attachment of a stand mixer, or a hand mixer on medium, until firm peaks form (about 2 minutes). Pour into the fully baked pie crust. Arrange the strawberries on to the tart. Refrigerate.
- Serve cold.
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