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
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
1 lb. fresh strawberries (enough to fill the tart pans)
1/4 c. red currant jam
2 teaspoons water
- Preheat oven to 375 degrees Fahrenheit.
- Place all ingredients for the pastry crust, except the water, in a food processor. Pulse together until crumbs are formed.
- Gradually pour in water while pulsing, one tablespoon at a time. Pulse until the dough turns light yellow and begins to form a clump.
- Form the mixture into a ball, flatten it, wrap it in plastic, and refrigerate for about 30 minutes.
- Roll dough out to about 1/8 inch thick into a circle about 1 1/2 inches bigger around the tart pan.
- 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.
- Prick the bottom of the dough using a fork.
- Bake for about 15 to 20 minutes or until golden brown. Let cool before filling with cream cheese filling.
- Mix all the cream filling ingredients in a bowl until smooth and creamy.
- Add cream cheese filling (about 1/2 inch thick) to the tart pan.
- Bake for about 12 to 15 minutes or until the filling is set and the crust is browned. Allow to cool.
- Add berries to the cream cheese layer, starting in the middle and working around in a circle.
- In a saucepan, heat jam and water, cool slightly and brush over the fruit.
- Remove from tart pans. Refrigerate until ready to serve.
- Instead of red currant jam, you can use apricot or seedless strawberry jam.