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Strawberry Tart

  • Author: Myles
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x


This strawberry tart is the perfect all-year-round dessert, but it’s best during the summertime. Nobody could ever resist its buttery crust, cream filling, and fresh strawberry topping, plus the delicious fruit glaze. It’s a must-try, indeed!




2 c. all-purpose flour

1/2 c. butter (frozen and grated)

1/4 c. sugar

1 tsp salt

6 tbsp ice water

Cream filling:

8 ounces cream cheese (room temperature)

2 tablespoons sour cream

4 tablespoons sugar

1 egg yolk

1/4 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon lemon zest

Strawberry topping:

1 lb. fresh strawberries (enough to fill the tart pans)

1/4 c. red currant jam

2 teaspoons water


Pastry crust:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place all ingredients for the pastry crust, except the water, in a food processor. Pulse together until crumbs are formed.
  3. Gradually pour in water while pulsing, one tablespoon at a time. Pulse until the dough turns light yellow and begins to form a clump.
  4. Form the mixture into a ball, flatten it, wrap it in plastic, and refrigerate for about 30 minutes.
  5. Roll dough out to about 1/8 inch thick into a circle about 1 1/2 inches bigger around the tart pan.
  6. Place dough into a tart pan or pans with a removable bottom and press into the bottom and up the sides of the pan. Trim the edges.
  7. Prick the bottom of the dough using a fork.
  8. Bake for about 15 to 20 minutes or until golden brown. Let cool before filling with cream cheese filling.

Cream filling:

  1. Mix all the cream filling ingredients in a bowl until smooth and creamy.
  2. Add cream cheese filling (about 1/2 inch thick) to the tart pan.
  3. Bake for about 12 to 15 minutes or until the filling is set and the crust is browned. Allow to cool.
  4. Add berries to the cream cheese layer, starting in the middle and working around in a circle.
  5. In a saucepan, heat jam and water, cool slightly and brush over the fruit.
  6. Remove from tart pans. Refrigerate until ready to serve.


  • Instead of red currant jam, you can use apricot or seedless strawberry jam.
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