Let me introduce you to a dessert that’s as much a visual treat as it is a delight for your taste buds: the Strawberry Tart. This classic beauty showcases sweet, juicy strawberries atop a creamy, dreamy filling and buttery crust. Every bite is a celebration of summer’s best, melding the richness of cream cheese with the bright, fresh tang of ripe berries—finished with a glossy sheen that always impresses. Whether you’re planning a picnic, a brunch, or just craving something special, this Strawberry Tart fits the bill with grace and absolute deliciousness.
Ingredients You’ll Need
One of the pure joys of making a Strawberry Tart is just how simple and accessible the ingredient list is! Each component has a role, from supporting the crisp texture of the crust to the vibrant pop of flavor and color in the topping. Here’s what you’ll need (plus a quick tip for each one!):
- All-purpose flour: The foundation of your tart crust, contributing a tender bite when handled with care.
- Powdered sugar: Sweetens the crust without graininess and helps achieve that melt-in-your-mouth texture.
- Unsalted butter, chilled and cubed: Cold butter is essential for a flaky, tender tart base—don’t be tempted to use it at room temperature!
- Egg yolk: Richness and a little extra structure for the dough; it makes the crust just that bit more luxurious.
- Ice water: The trick for bringing the dough together without making it tough—keep it cold!
- Heavy cream: Whips up into a fluffy, pillowy layer for your filling; the fresher the better.
- Cream cheese, softened: Adds tang and creaminess, making the filling indulgent yet balanced.
- Granulated sugar: Gently sweetens the luscious filling without overpowering the strawberries.
- Vanilla extract: Just a teaspoon brings warmth and depth to your cream filling.
- Fresh strawberries, hulled and sliced: The star of the Strawberry Tart—pick the reddest, ripest you can find for maximum flavor.
- Apricot jam, warmed and strained: A light brush of this turns your tart into a glossy, inviting showstopper.
How to Make Strawberry Tart
Step 1: Prepare the Buttery Tart Crust
Start by blending all-purpose flour and powdered sugar in your food processor until nicely combined. Add the chilled butter and pulse until you see coarse crumbs forming. Next, blend in the egg yolk and ice water, pulsing until everything just comes together into a dough. Be gentle—overworking the crust can make it tough! Shape the dough into a disk, wrap in plastic, and let it chill for at least 30 minutes. This little rest lets the gluten relax, resulting in that irresistible, tender bite.
Step 2: Bake the Tart Shell
Once your dough is thoroughly chilled, roll it out on a floured surface and gently press it into a 9-inch tart pan. Trim the edges for a neat finish, and prick the base all over with a fork to prevent puffing. Line with parchment and fill with pie weights—this keeps the crust’s shape. Bake at 375°F (190°C) for 15 minutes, then carefully remove the weights and parchment. Continue baking for another 10 minutes or until the crust takes on a gorgeous golden hue. Let the tart shell cool completely before moving on to the filling.
Step 3: Whip Up the Dreamy Cream Filling
While the shell cools, whip your heavy cream in a bowl until stiff peaks hold their own—light, airy, and irresistible. In another bowl, mix the softened cream cheese with granulated sugar and vanilla until perfectly smooth. Gently fold the whipped cream into the cream cheese mixture. The result? A pillowy, tangy-sweet filling that’s the heart of every memorable Strawberry Tart.
Step 4: Assemble Your Strawberry Tart
Spread the creamy filling evenly into your cooled crust, making sure it goes right to the edges (because every bite deserves that filling!). Now, arrange sliced strawberries on top in whichever circular pattern makes you happiest. Think of it as edible art! For that iconic shine, brush the strawberries lightly with warmed apricot jam—this not only makes the berries glisten but locks in their juiciness.
Step 5: Chill and Serve
Once assembled, pop your Strawberry Tart in the fridge to chill for at least an hour. This gives the filling time to settle and the flavors to mingle beautifully. When you’re ready to serve, remove from the pan, slice, and get ready for the most satisfying “oohs” and “aahs” at your table!
How to Serve Strawberry Tart
Garnishes
Want to add an extra flourish? Sprinkle a few fresh mint leaves or a dusting of powdered sugar over your chilled Strawberry Tart right before serving. Edible flowers or a dollop of lightly whipped cream can also steal the show and elevate the dessert with a touch of elegance.
Side Dishes
Because Strawberry Tart is so vibrant, it pairs beautifully with subtly flavored sides—a simple herbal tea, a flute of sparkling wine, or even vanilla bean ice cream. These sides let the fruit-forward flavors of the dessert sing without competing.
Creative Ways to Present
If you’re feeling adventurous, individual mini-tarts make for wonderful party-sized treats. You can also layer the ingredients parfait-style in glass jars for a picnic, or alternate the strawberry pattern to create striking geometric designs on top. Don’t be afraid to let your creativity run wild with the presentation!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Strawberry Tart (unlikely, but just in case!), cover the tart tightly with plastic wrap or store individual slices in airtight containers. The tart will stay fresh in the refrigerator for up to 2 days—just know that the crust may soften a bit from the filling, though the flavors continue to meld beautifully.
Freezing
Freezing Strawberry Tart is best done before topping with fresh strawberries and glaze. Prepare and bake the crust in advance, or even freeze completed but unadorned filled tarts (without strawberries). When ready to serve, thaw overnight in the fridge, then continue with the berries and glaze for the best texture.
Reheating
This is a dessert best served cold, but if you’d like to crisp up the crust again, you can pop the empty shell in a 300°F (150°C) oven for 5-7 minutes before filling. If chilled slices seem too firm straight from the fridge, just let them sit out at room temperature for 15 minutes for the creamiest texture.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are highly recommended for this tart, as they have the best texture and flavor. Frozen berries tend to release too much liquid and can make the tart soggy. If you must use frozen, be sure to thaw and drain them extremely well—but know that the result may not be as dazzling.
What’s a good substitute if I don’t have apricot jam?
Absolutely! You can swap in strawberry or raspberry jam for the glaze—just be sure to warm and strain it for that same glossy finish. The subtle apricot flavor is classic, but feel free to experiment with what you have on hand.
Can I make the tart crust in advance?
You sure can. Prepare and bake the crust a day ahead, letting it cool completely before wrapping it tightly and storing at room temperature. Fill and assemble the day you plan to serve for best results.
Is there a gluten-free option for this recipe?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour in the crust. Just be cautious with handling, as some gluten-free crusts can be a bit more fragile.
How can I transport the Strawberry Tart for a picnic or potluck?
For easy transport, leave the tart in its removable-bottom pan and keep it chilled in a cooler or insulated bag. Wait to add the glaze until just before serving if possible. Bring a sharp knife for precise slices and you’re set for sharing!
Final Thoughts
There’s just something magical about a Strawberry Tart: the moment you slice into those glossy berries and the creamy filling meets the crisp crust, you know you’re in for a treat. Give this recipe a try and share it with loved ones—the smiles and compliments will follow!
Print
Strawberry Tart Recipe
- Total Time: 55 minutes plus chilling
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Strawberry Tart is a delightful dessert with a buttery crust, creamy filling, and fresh strawberry topping. A perfect balance of sweetness and tanginess, this tart is sure to impress your guests.
Ingredients
Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 2 tablespoons ice water
Filling:
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons apricot jam, warmed and strained
Instructions
- Prepare the Crust: In a food processor, pulse flour and powdered sugar. Add chilled butter and pulse until crumbly. Add egg yolk and ice water, pulse until dough forms. Chill, roll out, and press into tart pan.
- Bake the Crust: Preheat oven to 375°F. Bake crust with weights, then without until golden. Cool completely.
- Make the Filling: Beat heavy cream until stiff. In another bowl, beat cream cheese, sugar, and vanilla. Fold in whipped cream.
- Assemble: Spread filling in tart shell, top with strawberries in a circle. Brush with apricot jam. Chill before serving.
Notes
- You can substitute apricot jam with strawberry or raspberry jam.
- Use the freshest strawberries for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 16g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
