1 rolled-out rectangle of basic tart dough or 9-inch graham cracker pie shell
8 oz cream cheese, room temp
1/4 cup sugar
1 tsp finely grated orange zest
2 tsp Cointreau or other orange liqueur
2 cups fresh strawberries, hulled and halved lengthwise
1/2 cup apricot jam
Directions
- Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan, preferably with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.
- Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375 F.
- Line the pastry shell with aluminum foil or parchment paper and fill with pie weights.
- Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Remove the weights and foil. Continue to bake until the shell is golden, 7 to 10 minutes more. Transfer to a wire rack and let cool completely.
- With the paddle attachment, beat together cream cheese and sugar at medium speed until smooth.
- Mix in orange zest and Cointreau.
- Spread cream cheese mixture evenly over bottom of pie shell.
- Arrange strawberry halves, overlapping them, in concentric circles on top of cream cheese, completely covering the surface.
- In small saucepan over low heat, warm apricot jam until it liquefies.
- Using a pastry brush, gently brush strawberries with a thin coating of jam.
- Refrigerate until ready to serve. Let stand at room temp for 20 minutes before serving.
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