Strawberry Tart

I came across this delightful find in Sunset magazine. It is a perfect treat for the hot summer days. The only sweetness is found in the strawberries (and what a superb form of sweetness to eat!) and the whipped topping has a very sophisticated taste. I don't have a tart pan, so I made it in a cheescake pan, with a removable rim. Also, if your local grocer doesn't carry creme fraiche you can make your own (just google how to make creme fraiche). The making of your own creme fraiche may be more burdensome than you like, so you could probably use a packet of DreamWhip. The creme fraiche combination is recommended.

1 cup flour
1/4 cup packed dark brown sugar, divided
1 TBSP. cornstarch
1/8 tsp. salt
1/2 cups cold butter, cut into pieces
1 tsp. vanilla, divided
1/2 cup creme fraiche
1/2 cup whipping cream
12 oz strawberries, hulled and sliced

1. Preheat oven to 350. In a food processor, whirl flour, 2 tbsp sugar, the cornstarch, and salt until combined. Add butter and 1/2 tsp vanill and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9 inch round tart pan with a removable rim.
2. Bake until edges are golden 20-22 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 tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread on cooled crust. Arrange strawberries in circles on top.