Strawberry Sour Cream Tart

Crust
 6 tbsp unsalted butter, melted, plus additional for greasing pan
 Flour for dusting pan
 1 cup graham cracker crumbs
 2 tbsp granulated sugar
Filling
 8 oz cream cheese, room temperature
  cup granulated sugar
 ½ cup sour cream
 2 tsp fresh lemon juice
 ½ tsp pure vanilla extract
 1 qt fresh strawberries

1

Preheat oven to 375 degrees F.

2

Grease and flour a 9-inch tart pan with removable bottom.

3

Combine all crust ingredients in a bowl with a fork until well combined. Place crumb mixture in the tart pan and press with your fingers (or the back of a measuring cup) evenly and firmly onto the bottom and up the sides.

4

Place pan on baking sheet.

5

Bake the graham cracker crust until crust is firm to touch, about 8 minutes. Cool on rack.

6

Using an electric mixer beat cream cheese and sugar in a medium bowl until smooth. Beat in sour cream, lemon juice and vanilla.

7

Spread filling in cooled crust. Cover and chill until firm, at least 4 hours or overnight.

8

Arrange berries over filling.

9

Heat jam in a small saucepan or in the microwave until it is spreadable but not hot.

10

Drizzle jam over berries. Serve.

Ingredients

Crust
 6 tbsp unsalted butter, melted, plus additional for greasing pan
 Flour for dusting pan
 1 cup graham cracker crumbs
 2 tbsp granulated sugar
Filling
 8 oz cream cheese, room temperature
  cup granulated sugar
 ½ cup sour cream
 2 tsp fresh lemon juice
 ½ tsp pure vanilla extract
 1 qt fresh strawberries

Directions

1

Preheat oven to 375 degrees F.

2

Grease and flour a 9-inch tart pan with removable bottom.

3

Combine all crust ingredients in a bowl with a fork until well combined. Place crumb mixture in the tart pan and press with your fingers (or the back of a measuring cup) evenly and firmly onto the bottom and up the sides.

4

Place pan on baking sheet.

5

Bake the graham cracker crust until crust is firm to touch, about 8 minutes. Cool on rack.

6

Using an electric mixer beat cream cheese and sugar in a medium bowl until smooth. Beat in sour cream, lemon juice and vanilla.

7

Spread filling in cooled crust. Cover and chill until firm, at least 4 hours or overnight.

8

Arrange berries over filling.

9

Heat jam in a small saucepan or in the microwave until it is spreadable but not hot.

10

Drizzle jam over berries. Serve.

Strawberry Sour Cream Tart
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