MY STRAWBERRY TART IS THE PERFECT WAY TO SPRING INTO SUMMER

Yields: 10 servings

Prep Time: 15 minutes

Total Time: 3 hours 20 minutes

Ingredients

For the crust

• 1 1/3 c.

  all-purpose flour

• 1/4 c.

  granulated sugar

• 1/2 tsp.

  kosher salt

• 10 tbsp.

  butter, melted

For the filling

• 1/2 c.

  heavy cream

• 2

  (8 oz.) blocks cream cheese, softened

• 1/2 c.

  granulated sugar

• Juice and zest of 1 lemon

• 1 tsp.

  pure vanilla extract

For the topping

• 1 1/2 lb.

  strawberries, hulled and sliced

• 3 tbsp.

  strawberry or raspberry preserves

Directions

1. Make crust: Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until dough forms. Press mixture into a 10" or 11" tart pan with a removable bottom, pressing until dough is smooth. P**** all over with a fork and bake until golden, 25 to 30 minutes. Let cool completely.
2. Meanwhile, make filling: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form, 7 minutes. In another large bowl, beat together cream cheese and sugar until smooth. Add lemon juice and zest, and vanilla. Beat until combined. Fold in whipped cream, then spoon into cooled crust and smooth top.
3. Starting on the outside, arrange strawberries on top of tart in a circle until entire tart is covered.
4. In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.

Once the weather starts warming up, the list of strawberry desserts I want to make grows long, but this easy strawberry tart is always at the top. The crust is a simple no-chill version of a pie crust that I’ve been obsessed with ever since we used a similar version for our apple tart. It's a press-in and takes all of the stress out of making dough, while still being perfectly buttery. The tart is then filled with a sweet cream cheese mixture with a hint of lemon that really makes the strawberries pop. I know I’ll be making this all season long—here's why you should too:

What People Are Saying:

“PUH LEESE! It was soooo good! I am definitely passing this down to future generations. That filling is TO DIE FOR!!! It also looks sooo good when its done! You should try it!!” -BlueSeahorse

How To Make A Strawberry Tart

INGREDIENTS

• Crust: For this tart I am going for a super simple press-in crust. The basic mixture of all-purpose flour, granulated sugar, kosher salt, and melted butter makes for a buttery, slightly sweet crust that requires absolutely no rolling. Simply mix the ingredients together and press the dough into your tart pan to fit.
• Heavy Cream: Here the heavy cream is going to be beaten into a basic whipped cream that is going to help keep the filling light and fresh.
• Cream Cheese: The cream cheese is going to add some richness to the tart. With sugar, lemon, and vanilla added, the cream cheese mixture won’t be too heavy, and it is lightened even more when the whipped cream is folded in.
• Granulated Sugar: Sugar is going to add some sweetness to the filling. I promise it isn’t going to be too sweet, just the right amount to help the strawberries pop!
• Lemon Juice & Zest: Lemon is the perfect secret to making fruit flavors stand out. The acidity helps to amplify the bright sweetness of the strawberries, while also adding some needed tartness to the tart. Go figure.
• Vanilla Extract: The floral, sweet notes of vanilla pair perfectly with the richness of the cream cheese and fruitiness of the strawberries. A little goes a long way, so be careful not to go overboard.
• Strawberries: You can’t have a strawberry tart without strawberries. These summer favorites are the stars of the show here, bringing both bright color and flavor. The sweetness of strawberries cuts perfectly through the cream cheese filling and makes this dessert pop.
• Strawberry or Raspberry Preserves: This is going to add some extra fruity flavor to the tart, and helps to amplify the strawberry flavor, especially if you are making this tart out of season. Strawberry preserves are my number one choice, but raspberry preserves provide an excellent second option.

STEP-BY-STEP INSTRUCTIONS

To start out, we need to make the crust and preheat the oven. Turn your oven to 350° and, while it heats, whisk together flour, sugar, and salt in a large bowl. Add melted butter to the mixture and stir until a dough forms. Press the dough into a tart pan so that the dough is smooth and even along the bottom and edges. Using a fork, p**** the surface of the dough to allow steam to escape during baking, which prevents the crust from bubbling up. Place the tart pan into the oven and bake for 25 to 30 minutes until the crust is golden brown. Remove from the heat and set aside to cool completely.

While the crust cools, use a hand mixer to beat the heavy cream for around 7 minutes until a whipped cream with stiff peaks forms. Then, in a separate bowl, beat together cream cheese and sugar until the mixture is smooth and the sugar is fully incorporated. Then add lemon juice, zest, and vanilla and continue to beat until combined. Gently fold the whipped cream into the cream cheese mixture, taking care not to overwork and remove too much air from the whipped cream. We want the mixture to retain some of the airiness of the whipped cream. Then spoon the filling into the cooled crust and smooth it out into an even layer.

Working outside-in, place the strawberry slices in concentric circles on top of the tart, until the whole surface is covered.

Combine the fruit preserve of your choice and 2 teaspoons of water and heat in the microwave for about 30 seconds until warmed though. Brush the mixture over to top of the tart for a flavor that really shines, then place the whole tart into the fridge to cool until well set, about 2 hours. Then slice, serve, and enjoy!

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Make this tart in season. Buying and using in-season produce is always the best way to go if possible. Fresh, in-season strawberries are some of the nicest treats in the world. Juicy, sweet, and packed with fruity flavor, there is nothing better than fresh summer fruit.

Storage

If you want to make this ahead of time you can bake the crust off and leave unfilled for up to 3 days. The filling can be made and left refrigerated for up to 3 days as well. Wait to assemble the tart until the day you plan to serve it for the crispest crust!

Made This?

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2025-05-13T20:56:07Z