The gift of hospitality sometimes comes with food.
I didn’t name it. I just like it – correction LOVE it. It’s sugary, delectable and only good when the berries are local and fresh.
Strawberry Devonshire Tart
Cream together the cream cheese and sour cream until smooth. (I use a food processor.) Spread on bottom of the pie shell, cover and refrigerate.
Meanwhile, wash and hull berries. Pick “perfect” ones and press them into the cream cheese mixture, points up. Put back into fridge.
Cut and mash enough berries to make one cup of berry pulp. Force strawberry pulp through a sieve. Add enough water to make one cup.
Mix sugar and cornstarch in a sauce pan. Add sieved berries and stir to mix. Cook over medium heat, stirring until mixture is clear and thickened, then boil about one minute. Stir to cool slightly.
Pour thickened berries over the whole berries in the pie crush. Gently even out liquid. Allow to cool slightly. Put pie in fridge to chill at least one hour.
Calories: 5000 per slice.