Desserts
Strawberry Pretzel Tart
Use the leftover strawberries from making the syrup to dollop on ice cream.
Ingredients
__STRAWBERRY SYRUP:__
__TART:__
PRO TIP
Save peak summer berries by freezing them in a single layer on a rimmed baking sheet. Once frozen, transfer them to a resealable bag and use within three months.
Instructions
For syrup: Combine chopped strawberries, granulated sugar, 3 tablespoons water, and salt in a medium saucepan; bring 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. Preheat oven to 350°. Spray a 9-inch square cast-iron skillet with cooking spray.
For tart: Stir together crushed pretzels, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of prepared skillet. Bake until lightly browned, about 15 minutes. Let cool completely on a wire rack. Place cream cheese, confectioners’ sugar, and vanilla in a large bowl; beat with a mixer at medium speed until combined. Add cream and 1/3 cup strawberry syrup, and beat at high speed just until stiff peaks form. Fold in 2 cups quartered strawberries. Spread mixture into prepared crust. Top with remaining quartered strawberries. Cover and refrigerate for at least 1 hour or overnight. Drizzle with remaining 1/3 cup strawberry syrup just before serving.