STRAWBERRY DEVONSHIRE TART

Steps:

• ----Pastry----.
• Combine flour and sugar and work in the butter with finger tips.
• Add egg yolk and 1 tablespoon ice water and work with fingertips until dough holds together (don't over work it).
• Pat dough into a flat round.
• Wrap and chill until firm enough to roll.
• Then roll between sheets of wax paper to fit a 9" loose bottomed tart pan.
• Remove top paper and turn pastry over pan centering it.
• Let pastry slip down into pan and gently pull off paper.
• Using fingertips, press pastry into pan, even off rim and chill crust.
• Prick dough with fork.
• Bake at 375°F for about 15 minutes or until lightly browned.
• Remember to cool before adding filling.
• ----Filling----.
• Beat cream cheese until fluffy.
• Add sour cream and beat until smooth.
• Spread on bottom of shell and refrigerate.
• Wash and hull strawberries, mash enough uneven ones to make 1 cup.
• Mix sugar and cornstarch.
• Add 1/2 cup water and sieved berries and cook over medium heat, stirring until mixture is clear and thickened, then boil about 1 minute.
• Stir to cool slightly and add a little red food coloring if necessary.
• Fill shell with remaining berries, tips up and pour cooked mixture over top.
• Chill 1 hour.