Make this delicious fresh strawberry tart recipe to take advantage of the bounty of the fruit during spring and summer. Fresh Juicy Strawberries nestled in a sweet cream cheese filling and a buttery tart shell and then topped with a strawberry glaze makes a beautiful dessert.
In my perfect world (where my pants fit no matter what I eat), I would have a strawberry tart or strawberry pie after every dinner in May and June. AND there would be just a little leftover in the morning so that I would have it again for breakfast. Sound like your perfect world too?
Until Utopia, I’ll make this Strawberry Tart for special occasions and pick up my gait on my walk the following day…an easy trade-off. It’s a beautiful tart, the perfect ending to a lovely dinner party.
Before jumping to the strawberry tart recipe, read over some of these tips for general tart success.
tips for successful tarts
- Weigh your flour. I am in the habit of weighing flour when baking; you’ll be surprised how many times there really is a difference between the volume measurement and weight measurement.
If you don’t have a kitchen scale, treat yourself to one. You’ll wonder how you survived without it. I use mine almost daily. I used to have this one with the pull-out display. After many years of use, I replaced it with a cheaper model, and I have a bear of a time reading the display if there is a big bowl on it. Splurge on one with a pull-out display.
- Have all your tart dough ingredients chilled, even your flour and sugar. The colder the ingredients, the less likely the fat from the butter will melt. Those hard bits of butter translate to air pockets while baked, which translates to a flaky, buttery crust!
- Don’t overwork your dough, handle it as little as possible. When I turn it out on the counter after having it just combined, I don’t work it at all. I gently press it together in the shape I want and then wrap it. It will get worked together again when it is rolled out.
- When blind baking a tart crust or pie crust, make sure to prick the bottom of the dough. Adding weight, in the form of pie weights, dried beans or rice will also help keep the crust from shrinking or bubbling when you blind bake. Make sure the weight goes to the top of the crust. AND, place a piece of parchment paper between the dough and your weights.
- An aluminum foil ‘shield’ will prevent the edges of your tart crust from browning too quickly. I know that this seems like alot of work, but it is easy and will help ensure you have a tart you are tickled with.
- You really need a tart pan with a removable bottom if you want to remove your tart in one piece.
- When you are ready to remove the rim of the tart for serving or presentation, place the pan over two jars with diameter smaller than the removable bottom. The jars will hold up the tart on the insert, letting the outer rim fall away. Serve the tart on the removable insert.
more strawberry recipes
If you enjoyed this Strawberry Tart Recipe and would like some more strawberry recipes, you have come to the right place! These Mini Strawberry Tarts use a sugar cookie crust and a tart strawberry curd for a delightful little dessert. Strawberry Crisp is an easy strawberry dessert of cooked strawberries topped with oatmeal and brown sugar topping.
strawberries galore! 🍓
- Sweet Tart Dough
- 1 & 1/4 cup (150g) all-purpose flour or pastry flour, chilled if possible. (see note 1)
- 1/3 cup powdered sugar
- 1/4 teaspoon fine salt
- 1/2 cup (8 tablespoons) unsalted butter
- 1 egg yolk
- 2 tablespoons whole milk or heavy cream
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, at room temperature
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon Triple Sec, Cointreau, or Grand Marnier (optional)
- Strawberry Glaze
- 1 cup diced strawberries
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon cornstarch (maybe more, as needed)
- 14 fresh strawberries, cleaned and hulled (all around the same size) (note 2)
- Pie weights, dried beans, or rice.
- Aluminum foil
- Parchment paper
- A tart pan with removable bottom.
Cut butter in half lengthwise, turn it on the side, and cut it half lengthwise again. Then slice down the length of the stick of butter into 1/2 inch cubes. Put the butter back in the refrigerator.
Mix egg yolk, cream, and vanilla extract in a small bowl. Put in refrigerator.
Combine the flour, sugar, and salt in the bowl of a food processor.
Add the cold butter all at once to the flour and pulse until the texture resembles coarse cornmeal. There may be a few larger pieces, but no bigger than pea-sized.
Add the egg yolk mixture and pulse a few more times until the dough just starts to pull together.
Transfer the dough to a lightly floured work surface and gather it together. If your tart pan is round, gather the dough into a ball and flatten it into a disk. If you have a rectangular tart pan, gather it into a log and flatten it to a rectangle. Handle the dough as little as possible.
Wrap the dough in cling film or plastic wrap and refrigerate for at least 30 minutes, preferably an hour. If need be, you can freeze the dough for up to 3 months, well-wrapped.
To roll out, place the dough on lightly floured parchment paper. Lightly flour the surface of the dough as necessary. Roll out from the center of the dough, turning a quarter after each roll.
Roll the dough into either a disc or a rectangle, 2" wider than your pan.
Slide the dough parchment paper with the dough onto a cookie sheet and place the cookie sheet in the refrigerator for 20 minutes. This makes it easier to get it into your pan.
Spray tart pan with oil or release spray or butter it.
After 20 minutes, remove the dough from the refrigerator and lay it over the pan. Gently tuck the dough into the pan without stretching or pulling it.
Roll your rolling pin over the top of the pan to cut off the excess. Gently push the dough into each fold and bend of the tart pan. Save the excess dough to patch any cracks that appear during baking.
Cut a rectangle from a piece of aluminum foil slightly smaller than the inside of the tart pan and set the aluminum foil aside.
Prick the inside of the tart multiple times with a fork.
Place the tart in the freezer for 10-15 minutes.
Spray one side of the aluminum foil with oil or release spray.
Remove the tart from the freezer and place the aluminum foil over it. Bend the inside edges down over the edges of the tart pan. This will keep the edges from getting too brown.
Place a parchment paper over the tart shell and fill it with pie weights, beans, or rice. This will keep the dough from shrinking or bubbling up.
Place the tart back in the freezer for another 10-15 minutes. And preheat the oven to 375°F.
Bake the tart for 20 minutes. Take it out and carefully remove the aluminum foil and the parchment paper with your weights. Return to the oven for another 10-15 minutes, until dry and golden brown.
Remove the oven and let cool on the wire rack. Please DO NOT remove the tart from the pan until you are ready to serve it!
At this point, you can wrap the baked tart carefully and store it in the refrigerator.
For Cream Cheese Filling
Place cream cheese, sugar, vanilla, and liquor in the bowl of a mixer and blend until combined. Set aside if you are using it immediately, or you can refrigerate it for later use.
For Strawberry Glaze
Place diced strawberries, sugar, and water in a saucepan over medium-high heat. Stir from time to time while it comes to a boil.
Once the mixture comes to a boil, reduce heat to low and let simmer for 10 minutes, stirring from time to time. While it is cooking, use a potato masher or spoon to mash the fruit, allowing more juices to be released.
Remove the pan from the heat and pour strawberries and liquid into a fine-mesh sieve over a medium-sized bowl. Gently press the strawberries to release more juice, but not so much that you push the pulp through the sieve.
Toss (or eat 😉) the soft fruit and pour the liquid back into the saucepan over low heat.
Whisk the cornstarch with two tablespoons of cold water until cornstarch is fully incorporated. SLOWLY pour/dribble the cornstarch mixture into the berry juice while whisking constantly.
Increase heat to high and whisk until the glaze thickens (3-5 minutes).
Remove from heat, and when cooled to room temperature, place in refrigerator until chilled. A piece of plastic wrap against the surface of the glaze will prevent the top from drying out. It will thicken a little more when cool.
If you'd like it a little thicker when you remove it from the fridge, you can return it to the stove over medium heat and whisk in more cornstarch/water, starting with one teaspoon cornstarch to 1 teaspoon water. Make sure your cornstarch is chilled before you use it on your tart.
You can freeze any leftover glaze. It may be a little lumpy looking when you defrost it, but just gently warm it on the stove, whisking it until it smooths out again.
Slice your Strawberries
Cut a thin slice off of both sides of each berry. Then cut the berry from top to bottom, about a 1/4" for each slice.
Alternately, you could keep your berries whole.
Spread the cream cheese mixture inside the tart.
Lay your berry slices or place your whole berries, stem side down over the cream cheese.
Brush the glaze over all.
While I think it doesn't need anything else, my mom loves it with a dollop of fresh whipped cream or a scoop of ice cream.
1. Pastry flour will yield a more tender crust.
2. As you go through your strawberries, pick out and set aside the plumpest and freshest strawberries that are about the same size to adorn your tart.
Prep Time can be reduced by preparing glaze and cream cheese filling while tart is refrigerating and baking.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 770Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 100mgSodium: 506mgCarbohydrates: 117gFiber: 6gSugar: 66gProtein: 11g
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