Simply pop open a tube of crescent sheet, press into a 9 inch tart pan, whip cream cheese with some sugar, cook and then top with fresh strawberries and jam.
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Recipe for: Strawberry Cheese Tart
1 packages (8 oz ) cream cheese, softened
½ cup sugar
½ teaspoon vanilla
1 can (8 oz each) refrigerated crescent dinner rolls
½ cup sour cream
1 tablespoon sugar
¼ teaspoon vanilla
½ cup strawberry jam
1 pound strawberries, rinsed and hulled.
Preheat oven to 350 F
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add vanilla; beat on low speed until blended.
Unroll can of dough and press onto bottom and sides of ungreased large (9 inch) round tart pan; press seams and perforations to seal. Cover with cheese mixture.
Bake tart at 350°F 20 min. or until center is almost set.
While baking, mix sour cream, sugar and vanilla until smooth.
Remove tart from oven 20 min. or until center is almost set. Do not be surprised if cheese layer has puffed. Top with sour cream mixture and spread carefully over top. Layer will collapse. Bake 10 min.
Cool for 15 minutes. Remove tart rim by setting on top of can of tomatoes (or similar). Please tart with its metal bottom on wire cooling rack.
Heat 1 in microwave on high for 1 ½ or 2 minutes until it is a pourable sauce. Spoon a few tablespoons on top of tart to cover. Neatly arrange berries on top of jam. Carefully spoon the remaining jam over the top of berries to coat. Allow to fully cool.
I believe that the whole berries make more of a "statement" but you could also slice the berries and arrange working from the outside in, layering the slices into a giant starburst pattern.