Strawberry Tart
User Reviews
5
Strawberry Tart
Description
The Strawberry Tart begins with a short dough made by pulsing flour, sugar, and salt with cold butter until crumbly, then adding ice water just until it forms a dough. Chilled and rolled out, this dough bakes to a lightly golden crust that holds the filling well. The filling is a mix of cream cheese, heavy cream, sugar, lemon juice, and vanilla that creates a rich yet bright cream layer.
Fresh, sliced strawberries spread atop the filling provide freshness and texture, while warmed red currant or other jam brushed over the berries adds shine and a touch of sweetness. This tart showcases the strawberries naturally, making it a lovely dessert when berries are in season or a crowd-pleasing option for gatherings.
Take care not to overwork the dough to maintain tenderness. Choosing ripe, firm, and fragrant strawberries enhances the final flavor significantly, with a suggestion to pick local, in-season berries for best results.
Ingredients
For the Pastry Crust:
- 2¼ cups all-purpose flour (270g)
- ¼ cup granulated sugar (50g)
- ½ teaspoon salt
- ½ cup butter cubed (113g, cold unsalted
- 6 tablespoons water 90ml, ice
For the Filling:
- ½ cup heavy whipping cream (120mL)
- 2 (8-ounce/226g) blocks cream cheese room temperature
- ⅓ cup granulated sugar (66g)
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
For the Topping:
- 1 pound strawberry hulled and sliced (450g, fresh
- 1 tablespoon red currant jam or apricot, or strawberry
- ½ teaspoon water
Instructions
- In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the butter, and pulse until very crumbly, about 30 seconds.
- Drizzle in the ice water, and pulse a few times until the mixture is crumbly, but sticks together when pressed between your fingers. Turn out the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 1 hour or up to 2 days.
- Preheat oven to 400°F.
- Roll out the chilled dough onto a lightly floured surface into a 13-inch circle. Transfer the dough to a 10-inch tart pan with a removable bottom. Press the dough into the bottom and sides of the pan, and trim off any excess hanging over the sides. Poke the bottom of the crust all over with a fork. Line the crust with a piece of parchment paper and add enough dried beans or pie weights to fill the tart.
- Bake for 20 minutes or until the edges are dry and lightly golden brown. Remove pie weights and continue to bake for an additional 5 to 8 minutes until the bottom appears dry and the crust begins to pull away from the sides of the pan. Let the crust cool completely in the pan before removing.
For the Filling:
- In a large bowl, beat the whipping cream on medium-high speed until stiff peaks form, about 2 minutes.
- In another large bowl, beat the cream cheese on medium-high speed until smooth and fluffy, about 2 minutes. (No need to clean beaters between the cream and cream cheese.) Add the granulated sugar, lemon juice, and vanilla, beating until smooth, about 1 minute. Gently fold in the whipped cream until combined. Spoon the filling into the cooled crust, spreading it into an even layer.
For the Topping:
- Arrange strawberries on top of filling fanning in concentric circles around the center.
- In a small bowl, microwave the jam and water until bubbling, about 30 seconds. Brush jam mixture over the sliced strawberries. Refrigerate for 1 hour or until ready to serve.
Notes
- Avoid overmixing the dough to keep the pastry tender and flaky.
- Pastry dough can be frozen for up to a month; thaw in the refrigerator before rolling out and baking.
- Select the freshest, firmest, and most fragrant strawberries for optimal flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 105mg | 35% |
| Sodium | 332mg | 14% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 1342IU | 27% |
| Vitamin C | 34mg | 38% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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