Serves 8
1/4 cup packed dark brown sugar
1 cup flour
1 TB corn starch
1/8 tsp salt
1/2 cup cold unsalted butter, cut into pieces
1 tsp vanilla extract, divided
1/2 cup creme fraiche
1/2 cup whipping cream
12 oz. strawberries, hulled, and sliced

1. Preheat oven to 350 degrees. In a food processor, whirl flour, 2 TB 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 inch round tart pan with removable rim.
2. Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, them gently push tart crust from pan rim; set on a
plate.
3.In a bowl with mixer on high speed, beat cream fraiche, cream remaining 2 TB sugar and remaining 1 /2 tsp vanilla
until thick. spread in coo;ed crust. Arrange strawberries in circles on top, alternating cut sides down and up.
Make ahead: Chill, loosely covered, up to 4 hours