Independence Day is almost here and I am making the best tarts to celebrate. Picture it: the filling from my old fashioned strawberry pie and the tart dough from my mom’s cherry tarts into one juicy, sweet, flaky, delicious dessert. Are you ready for it?

We’re going to jump straight into this because I don’t want you to have to wait to make these delightful bites of yumminess. To make the tart dough, get 6 oz of cream cheese and 2 sticks of butter out of the refrigerator and let them soften slightly for about 30 minutes to an hour. Once they’re soft enough to work with, add 2 cups of flour and gently mix everything together. I recommend doing this with a pastry cutter or your hands so you don’t overwork the dough. Once it’s holding together, cover the bowl with plastic wrap and refrigerate for an hour or so.

While the dough is chilling, wash 1 ½ pounds of strawberries and dry them thoroughly, then slice them into small pieces. Toss the strawberries in a large bowl with half a tablespoon of cinnamon, 2 tablespoons of brown sugar, and a tablespoon of flour.

When the dough is chilled, divide it into 12 equal pieces and press them into a cupcake pan. Then, fill each cup to the top with strawberry filling. Bake for about 15 minutes, until the crust is light brown and the strawberries are easily pierced with a fork.

To make these fun and patriotic, add a little vanilla ice cream and a couple blueberries to each and eat with the wine of your choice. I recommend champagne with these because the champagne works well with the strawberries and accentuates the sweetness of the dessert. Plus, it’s perfect for a 4th of July celebration!

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