Use the leftover strawberries from making the syrup to spread on toast or dollop on top of ice cream.
Strawberry Pretzel Tart
Yields: 1 (9-Inch) Tart
- 1½ cups crushed pretzels
- ½ cup unsalted butter, melted
- ⅓ cup firmly packed light brown sugar
- 1 (8-ounce) package cream cheese, softened
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream
- Strawberry Syrup (recipe follows), divided
- 1 pound fresh strawberries, hulled and quartered
- Preheat oven to 350°. Spray a 9-inch square cast-iron skillet with cooking spray.
- In a medium bowl, stir together crushed pretzels, butter, and brown sugar. Press mixture into bottom and up sides of prepared skillet.
- Bake until lightly browned, about 15 minutes. Let cool completely on a wire rack.
- In a large bowl, beat cream cheese, confectioners’ sugar, and vanilla with a mixer at medium speed until combined. Add cream and ⅓ cup Strawberry Syrup, and beat at high speed just until stiff peaks form. Fold in 2 cups of strawberries. Spread mixture into prepared crust.
- Top with remaining strawberries. Cover and refrigerate for at least 1 hour or overnight. Drizzle with remaining ⅓ cup Strawberry Syrup just before serving.
Yields: ⅔ cup
- ¾ pound fresh strawberries, hulled and chopped
- ⅓ cup sugar
- 3 tablespoons water
- ⅛ teaspoon kosher salt
- 1 teaspoon fresh lemon juice
- In a medium saucepan, bring strawberries, sugar, 3 tablespoons water, and salt to a boil over medium heat. Reduce heat, and simmer until strawberries are just tender, about 12 minutes. Remove from heat, and let cool completely. Stir in lemon juice.
- Strain mixture through a fine-mesh sieve into a small bowl, gently pressing solids with a spatula to extract as much liquid as possible. Cover and refrigerate for up to 1 week.