Description
A delightful Strawberry Tart featuring a buttery, flaky crust, a creamy and tangy cream cheese filling, and a vibrant topping of fresh strawberries glazed with red currant jam. This classic summer dessert combines textures and flavors that are both refreshing and indulgent.
Ingredients
Scale
For the Tart Crust
- 2 cups all purpose flour
- 1/2 cup butter (frozen and grated)
- 1/4 cup sugar
- 1 tsp salt
- 6 Tbsp ice water (add a tablespoon at a time)
For the Filling
- 1 8 oz. cream cheese (room temperature)
- 2 Tbsp sour cream
- 4 Tbsp sugar
- 1 egg yolk
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 tsp lemon zest
For the Topping
- 1 lb. fresh strawberries (enough to fill tart pans)
- 1/4 cup red currant jam (can also use apricot or seedless strawberry jam)
- 2 tsp water
Instructions
- Prepare the Tart Crust: In a bowl, mix the all purpose flour, sugar, and salt. Grate the frozen butter into the flour mixture, then use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing gently until the dough just comes together. Do not overwork the dough. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat Oven and Roll Dough: Preheat your oven to 350°F (175°C). Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to fit your tart pans (usually 9-inch). Transfer the dough to the pans, pressing it into the edges and trimming off any excess.
- Blind Bake the Crust: Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing. Bake the crusts for about 15 minutes, then remove the weights and parchment and bake for an additional 10-15 minutes or until golden brown. Let cool completely.
- Make the Cream Cheese Filling: In a mixing bowl, beat the cream cheese until smooth. Add sour cream, sugar, egg yolk, salt, vanilla, and lemon zest. Mix until fully combined and creamy.
- Fill the Tart Crusts: Spoon the cream cheese filling evenly into the cooled tart shells, smoothing the top with a spatula. Place the tarts in the refrigerator to set while preparing the strawberries.
- Prepare Strawberry Topping: Wash and hull the strawberries. Slice or halve them depending on size. Arrange the fresh strawberries over the cream cheese filling neatly, covering the surface completely.
- Glaze the Strawberries: In a small saucepan, combine the red currant jam with water and heat gently, stirring until melted and smooth. Brush this glaze over the arranged strawberries to give them a shiny finish and to help preserve freshness.
- Chill and Serve: Refrigerate the finished strawberry tarts for at least 1 hour before serving to allow the filling to firm up and flavors to meld. Serve chilled and enjoy as a perfect summertime dessert.
Notes
- A strawberry tart is the perfect summer dessert. It starts with a buttery crust, a creamy filling, and then a topping of fresh berries finished off with a fruit glaze.
- Using frozen grated butter helps to achieve a flaky crust.
- Blind baking the crust prevents it from becoming soggy once the filling is added.
- You can substitute the red currant jam glaze with apricot or seedless strawberry jam for a different flavor.
- This recipe yields 6 tarts, suitable for individual servings or sharing.
Nutrition
- Serving Size: 1 tart
- Calories: 419 kcal
- Sugar: 25 g
- Sodium: 631 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg
