Brown Sugar Strawberry Tart

• 1 cup flour
• 1/4 cup packed dark brown sugar, divided
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1/2 cup cold unsalted butter, cut into pieces
• 1 teaspoon vanilla extract, divided
• 1/2 cup creme fraiche
• 1/2 cup whipping cream
• 12 ounces strawberries, hulled and sliced

1. Preheat oven to 350u0b0. In a food processor, whirl flour, 2 tbsp. sugar, the cornstarch, and salt until combined. Add butter and 1/2 tsp. vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-in. round tart pan with a removable rim.
2. Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate.
3. In a bowl with a mixer on high speed, beat creme fraiche, cream, remaining 2 tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread in cooled crust. Arrange strawberries in circles on top, alternating cut sides down and up.
4. Make ahead: Chill, loosely covered, up to 4 hours.
5. Note: Nutritional analysis is per serving.

flour, brown sugar, cornstarch, salt, cold unsalted butter, vanilla, crueme fraueeche, whipping cream, strawberries

Taken from www.myrecipes.com/recipe/brown-sugar-strawberry-tart (may not work)