Move over Shortcake, there's a new Strawberry Chic in town!

A couple weeks ago while checking in on some of my favorite food bloggers, I stopped by Lick The Spoon, and found a strawberry tart recipe I just had to try. The recipe came from the May 2006 Everyday Food, and I swear to you it's too delicious for words! I admit it, I enjoy most everything I bake, expect for the failed experiments here and there. But you know as well as I do, every once in a while you hit upon something new that just totally knocks your socks off. Well, this strawberry tart compliments of Ms. Martha Stewart is it for me. My big bad dad who is picky as all get out and claims he's not a big fan of strawberries even actually liked this tart. I found it not to be the quickest recipe because you have to make and bake the crust, then you have to cool it and make the filling, clean and cut the strawberries. But it was well worth it and not a difficult recipe at all. Be sure your crust is completely cooled before you stick it in the fridge, I tried to be smart and quick about it, stuck mine in the fridge too soon and it did a little sweating and my crust got soggy. It was still delicious though!! With strawberries officially in season, you gotta try this! And of course let me know how much you love it cause I know you will..lol Strawberry Tart TART CRUST 1 1/4 cups all-purpose flour (spooned and leveled) 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1/3 cup sugar 1/4 teaspoon salt FILLING 1 bar (8 ounces) reduced-fat cream cheese, softened 1/4 cup sugar 1 1/2 to 2 pounds strawberries, hulled and halved 1/4 cup seedless red currant jelly 1. Make the crust: Preheat oven to 350°. In a food processor, blend flour, butter, sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom. 2. With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes. 3. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan. 4. Make the filling: In a medium bowl, mix cream cheese and sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan). 5. Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese. 6. In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.