I have made this tart several times; it is easy, and is a real treat for the strawberry lovers. I particularly like the balance of the cream cheese and sour cream against the sugar in the glaze. The result is that the pie is not excessively sweet.
Here is how to make this tasty tart.
Strawberry Devonshire Tart
- 9 or 10 inch pastry shell, baked and cooled.
- 8 oz. cream cheese, softened
- 6 Tablespoons sour cream
- 1 to 1 1/2 quarts strawberries
- 1 cup sugar
- 3 Tablespoons cornstarch
- Red food coloring
Beat cream cheese until fluffy. Add sour cream and beat until smooth. Spread on bottom of pie shell and refrigerate.
Wash and hull berries. Mash enough uneven ones to make 1 cup. Force through a sieve and add water to make 1 cup juice, discarding berries.
Mix the sugar and the cornstarch together. Add 1/2 cup water and the berry juice. Cook over medium heat, stirring, until mixture is clear and thickened; then boil 1 minute. Stir to cool slightly and add a little red food coloring if necessary.
Fill shell with remaining berries, tips up, and pour cooked mixture over the top evenly. Chill 1 hour before serving.
For the pastry shell, I buy the frozen kind and then blind bake it. It use to be that we would fill the shell with dry beans to keep it from rising, but the directions now are to prick it all over with a fork. The directions on the shells I bought said to bake at 400 degrees for 7-9 minutes; I thought it came out perfect.
We no longer seem to buy strawberries by the pint basket; I bought a 3 pound container of berries, and I think that maybe the weight follows the old saw about “ a pint a pound the world around”. So my 3 pounds would have been 1½ quarts. That was plenty of strawberries with about a half dozen left over.
To decide how many berries I can afford to mash and use for the juice, I take a second pie tin and arrange the good looking berries to fill the space. This allows me to try to ensure the best berries are whole and in the pie shell, and not mashed.
To mash the “uneven” ones, I first spin them in the food processor; I suspect a potato masher would work, but the food processor really gets the juice flowing. I still put them through a strainer to eliminate any remaining pulp, and all those seeds.
I hope you will make and enjoy this different type of a fruit pie.