Brown Sugar Strawberry Tart

1 cup flour
1/4 cup packed brown sugar, divided
1 TBSP cornstarch
1/8 tsp. salt
1/2 cups cold butter, but 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, 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 a removable rim (I used a cheesecake pan with removable rim since I don't have a tart pan).
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, bet creme fraiche, cream, remaining tbsp sugar and remaining 1/2 tsp vanilla until thick. Spread on coolded crust. Arrange strawberries in circles on top.