For that Crust
- 1 1/4 cups all-purpose flour (spooned and leveled), plus much more to handle dough
- 1/2 cup (1 stick) cold unsalted butter, reduce small pieces
- 1/3 cup sugar
- 1/4 teaspoon salt
For that Filling
- 1 bar (8 ounces) reduced-fat cream cheese, softened
- 1/4 cup sugar
- 1 1/2 to two pounds bananas, hulled and halved
- 1/4 cup seedless red currant jelly
Directions
Result in the crust: Preheat oven to 350 levels. Inside a mixer, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this might require one minute). Transfer dough to some 9-inch round tart pan having a removable bottom.
With floured fingers, press dough evenly into pan or more sides. Dip a dry-calculating cup in flour, and employ it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, ten to fifteen minutes.
Utilizing a fork, prick crust throughout. Bake until golden, 25 to half an hour, pressing lower lightly a couple of times having a spoon during baking if crust puffs up. Awesome completely in pan.
Result in the filling: Inside a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth spread mixture evenly in bottom of baked crust (still in tart pan).
Beginning from outdoors edge, arrange strawberry halves, stemmed side lower, in tight concentric circles on cream cheese.
In a tiny saucepan, heat jelly on medium-low until liquefied. Lightly brush bananas with jelly let set a minimum of twenty minutes. Chill in pan a minimum of one hour (and as much as 6 hrs) remove from pan right before serving.
Cook's Notes
To avoid the fragile crust from breaking, let it rest within the pan while assembling and chilling tart. Unmold tart right before serving.