Food & Cooking Recipes Main Dish Recipes Pizza Recipes Dessert Pizza Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 14, 2018 Print Rate It Share Share Tweet Pin Email Servings: 12 Ingredients All-purpose flour, for work surface Pate Brisee for Plum Crumb Pie 8 ounces (1 package) cream cheese, room temperature ½ cup confectioners' sugar 2 teaspoons fresh lemon juice 1 cup seedless strawberry preserves ¼ cup small fresh mint leaves, for garnish Directions Preheat oven to 375 degrees. On lightly floured surface, roll out dough to 15-inch circle, about 1/4 inch thick. Fit into 12-inch pizza pan. Trim edges to 11/2-inch overhang; fold under and pinch. Prick bottom all over with a fork. Freeze 15 minutes. Cut 15-inch round of parchment; place in cold crust. Fill with pie weights; bake 10 minutes. Remove weights and parchment; bake 10 minutes more. Cool on wire rack. Stir cream cheese, sugar, and lemon juice in large bowl. Whisk preserves in small bowl until smooth. Spread half the cream cheese mixture onto tart shell. Spread preserves on top (do not mix layers). Drop dollops of remaining cream-cheese mixture on top; spread into rounds with a small offset spatula to make "cheese slices." Bake tart until preserves are bubbling, 20 to 23 minutes. Let cool slightly on a wire rack. Serve, sprinkled with mint. Rate it Print