French Strawberry Tart
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounces Each)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|10 inch baked pastry shell||1|
|Fresh strawberries||1 Quart, sliced|
|Cold water||1⁄4 Cup (4 tbs)|
|Strawberry preserves||12 Ounce (1 Jar / 1 Cup)|
Combine cheese, sugar, lemon peel, and 2 tablespoons lemon juice; mix well.
Spread in bottom of baked shell.
Top with strawberries.
Combine cornstarch and water; add preserves.
Bring to boiling, stirring constantly; cook and stir until thick and clear.
Remove from heat; add 2 tablespoons lemon juice.
Cool to room temperature.
Pour over berries.
If you like, garnish with whipped cream.