Strawberry Tart

First of all, I’m sorry for the terrible photos of this tart. It’s such a shame because it was really pretty to look at but by the time I got it put together it was night time so I couldn’t get any natural light. Despite the lackluster photos, this was really a great dessert. What’s not to like about a buttery crust, sweet cream filling, and fresh strawberries?! My only gripe with the tart was the crust was a little too crumbly and it didn’t hold together well. When I make this again (which I will), I will be sure to swap out the crust recipe for this one from my Blueberry Tart.

Strawberry Tart

Source: Everyday Food

Serves 8

* 1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
* 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
* 1/3 cup sugar
* 1/4 teaspoon salt
* 1 bar (8 ounces) reduced-fat cream cheese, softened
* 1/4 cup sugar
* 1 1/2 to 2 pounds strawberries, hulled and halved
* 1/4 cup seedless red currant jelly (I used strawberry jam)


1. Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
2. With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
3. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
4. Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
5. Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
6. In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.


4 Responses to “Strawberry Tart”

  1. Joelen Says:

    Wow – thats a beautiful and delicious looking tart… even without natural light! Great job!

  2. ames Says:

    Ooh, this is great! I was just looking for a tart recipe that had a nice simple creamy filling, this is perfect!

  3. jeremy Says:

    can this be frozen and used later?

  4. aggieashley07 Says:

    Jeremy – Hmmm, well I think you probably could freeze it. However, I don’t think it would be quite as good because it is really all about the fresh flavors of the strawberries and they may get soggy after defrosting. Also, I’m not sure how the cream cheese would do in the freezing and defrosting process. The crust, however would freeze beautifully. Perhaps the best option would be to make and freeze the crust only. Then you can just pop the cream cheese and strawberries inside when you are ready to serve. Hope that helps!

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