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A fresh and easy strawberry tart featuring a no-roll, press-in buttery crust, a light lemon-kissed cream cheese and whipped cream filling, topped with glazed ripe strawberries. Perfect for spring and summer gatherings, this make-ahead tart offers a bright and indulgent treat.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar (for crust)
  • 1/4 teaspoon kosher salt
  • 6 tablespoons melted unsalted butter
  • 1 cup heavy cream (cold)
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 12 ounces fresh strawberries, sliced
  • 1/4 cup strawberry or raspberry preserves
  • 2 teaspoons water

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together all-purpose flour, 1/4 cup granulated sugar, and kosher salt.
  3. Pour melted butter into dry ingredients and stir until a dough forms.
  4. Press the dough evenly into a 9-inch tart pan, smoothing along the bottom and sides.
  5. Lightly prick the dough all over with a fork to prevent puffing.
  6. Bake the crust for 25-30 minutes, or until golden brown.
  7. Allow the crust to cool completely.
  8. In a chilled bowl, whip the heavy cream with a hand mixer until stiff peaks form.
  9. In a separate bowl, beat the cream cheese and 1/4 cup granulated sugar until smooth.
  10. Add lemon juice, lemon zest, and vanilla extract to the cream cheese mixture and blend until combined.
  11. Gently fold whipped cream into the cream cheese mixture until light and airy.
  12. Spread the filling evenly into the cooled crust.
  13. Arrange sliced strawberries on top of the filling in concentric circles covering the entire surface.
  14. In a small microwave-safe bowl, stir preserves with 2 teaspoons water and warm for about 30 seconds until melted.
  15. Brush the warm preserves glaze evenly over the strawberries to give a glossy finish.
  16. Refrigerate the assembled tart for at least 2 hours to set before serving.

Notes

Use ripe, in-season strawberries for the best flavor and texture., To prevent a soggy crust, ensure the crust is fully baked and cooled before adding the filling., Optionally brush the inside of the baked crust with melted chocolate or preserves as a moisture barrier., You can make the crust and filling up to 3 days ahead, store separately, and assemble before serving., Stiff peaks for whipped cream can be achieved by chilling the bowl and beaters, using cold cream, and whipping on medium-high speed., For a gluten-free crust option, use almond flour-based crusts., Variations include swapping cream cheese with mascarpone, or using other fruit or preserves for topping.

Nutrition

Find it online: https://gingerbaking.com/my-strawberry-tart-is-the-perfect-way-to-spring-into-summer/