Strawberry Tart
This gorgeous Strawberry Tart looks like it belongs in a pâtisserie window, but is easy to make with just 10 ingredients.
Servings 8 servings
Calories 561kcal
Ingredients
For the Pastry Crust:
- 2¼ cups all-purpose flour (270g)
- ¼ cup granulated sugar (50g)
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed (113g)
- 6 tablespoons ice water (90ml)
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 fresh strawberries hulled and sliced (450g)
- 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.
Video
Notes
- Don’t overwork the dough. The secret to tender pastry is making sure the butter is well distributed throughout the flour mixture and that the dough isn’t overworked. The food processor is a very powerful tool, so make sure you’re using the “pulse” function to ensure you don’t overdo it.
- Freeze pastry dough discs ahead of time for easy prep. Want to get a headstart on your dinner party? The pastry dough can easily be made up to a month or so ahead of time, then wrapped very tightly in several layers of plastic wrap and frozen. To use, allow it to defrost overnight in the fridge for 24 hours, then roll and shape as directed.
- How to Pick Good Strawberries - Fresh berries are at the center of this easy strawberry tart, so it’s essential that you pick the very best ones. I suggest grabbing local, in-season berries from your farmer’s market for the absolute best flavor. Otherwise, just make sure the berries are bright red with firm, unblemished skin. Finally, give them the sniff test — if they smell fragrantly of berries, they should taste that way, too!
Nutrition
Calories: 561kcal | Carbohydrates: 51g | Protein: 8g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 332mg | Potassium: 221mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1342IU | Vitamin C: 34mg | Calcium: 84mg | Iron: 2mg