Strawberry Tart

by elyn_ryn

I like strawberries year round, but love the fresh ones when they start to ripen in the local fields in spring. Unfortunately, the shelf life of freshly picked strawberries can be very short and it is tempting to buy more than I can actually eat, which I do every time! This strawberry tart is great for using up extra strawberries. It is a classic recipe, easy to make, and looks beautiful when finished.  Although the recipe calls for a tart pan with removable rim, you can use a pie pan instead. But give the tart pan a try! I’ve found that this crust holds together well when removing the outer rim of a tart pan.  Click here to jump to the recipe.

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Strawberry Tart
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 25 minutes
Cook Time 15 minutes
Servings
slices
Ingredients
Crust Ingredients
Prep Time 25 minutes
Cook Time 15 minutes
Servings
slices
Ingredients
Crust Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Directions for Crust
  1. Preheat the oven to 350°F. Grease a tart pan that has a removable bottom.
  2. Place all the crust ingredients in a food processor and blend until the mixture is well mixed but coarse.*
  3. Press crust mixture firmly into the greased tart pan.
  4. Bake 15 to 20 minutes, or until lightly browned.
  5. Cool completely (approximately 30 minutes).
Directions for Filling
  1. In a glass or metal bowl, beat whipping cream until stiff peaks form. Set aside.
  2. In a separate bowl, add 1 tablespoon granulated sugar to the sliced strawberries and stir until coated. Let sit for at least 5 minutes.
  3. In mixing bowl, beat the cream cheese at medium speed until smooth.
  4. Add lemon zest, lemon juice and ½ cup of granulated sugar. Beat until blended well, scraping down sides of the mixing bowl.
  5. Gently fold in the whipped cream until well blended with the cream cheese mixture.
  6. Place the cream cheese mixture into the cooled tart shell and spoon the prepared strawberries over top.
  7. Remove the tart rim before serving by holding the bottom of the pan and pulling down on the ring.
Recipe Notes

*In the absence of a food processor, you can use a pastry cutter to cut the butter into the dry crust ingredients and mix well with your hands.

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