Your request brought to mind this recipe.

Recipe(tried): Strawberry Tart
Posted By: BG/Chicago
Date: Wed Mar 14th 2001
In Reply to: I will look forward to it BG-Thanks (nt)
Board: What's For Dinner? at Recipelink.com

Hi Peg:

Here is the recipe from "Soup Bowl West" from the same folks that did "Bakery Lane Soupbowl".

I always have the Pie Pastry mix in my fridge from the first cookbook. It makes life easier when it comes to pie crusts. You can use the refrigerated kind or any other recipe too...I just prefer the home made kind.

Makes an 11-inch tart
Pre-heat oven to 400

1 1/2 cups pie pastry mix
2 tbsp. (or more if needed) cream
8 tbsp. sugar (divided, 3 tbsp. and 5 tbsp.)
1 tsp. cinnamon
1 (8 oz.) package cream cheese, softened
3 pints fresh strawberries
confectioners sugar

My personal option: sour cream to taste
Prepare pastry for a 9-10" pie shell

Roll pastry out to a 12" circle. Trim to an 11" circle and transfer to a baking sheet. Roll trimmings into a long slender "rope". Dampen edges of circle and press pastry rope onto circle at dampened edges. Flute edges of circle and chill for at least 30 minutes.

Before baking, spread cream over crust. Sprinkle with 3 Tablespoons of sugar mixed with the cinnamon. Bake about 20 minutes or until golden brown. Cool completely and transfer to a serving plate.

Meanwhile, beat cream cheese until fluffy. Add remaining 5 T sugar and blend. (NOTE:I add a little sour cream to taste at this point.)

Wash, trim and stem strawberries. Air dry or dry on paper towels.

Just beore serving, spread cream cheese mix on cooled pastry. Arrange strawberries over cream cheese and sift confectioners sugar over berries. Serve in wedges.

I hope you enjoy it. It's a perfect summer dessert!