This strawberry tart has an easy-to-make baked almond-and-flour crust, a cream cheese layer, and a topping of sliced fresh strawberries.
Use Fresh Berries for the Strawberry Tart
I enjoy strawberries year-round, but I prefer fresh ones when they ripen in the local fields during spring. Unfortunately, freshly picked strawberries have a short shelf life, and I often end up buying more than I can use. This strawberry tart is perfect for using up those extra strawberries. It’s a classic recipe that’s easy to make and looks beautiful when finished.
Subtle Lemon Flavor
The tart filling has lemon zest and a tablespoon of lemon juice. While not overly tart, this dessert has a subtle lemon flavor. Additionally, the cream cheese filling is lightened by folding in sweetened whipped cream.
Use a Tart Pan or Pie Dish
Although the recipe calls for a tart pan with a removable rim, you can use a 9-inch pie dish instead. But give the shallow tart pan a try! I’ve found that this crust holds together well when you remove the outer rim of the pan. It is pretty served on a pedestal cake plate.
Customize the Crust for this Strawberry Tart
Gluten-Free Crust for the Strawberry Tart
The crust for this tart is made from a combination of almond flour and all-purpose flour. Almond flour is naturally gluten-free, but all-purpose flour is not. However, you can make an entirely gluten-free crust in one of two ways. For the first option, substitute gluten-free flour, such as Cup4Cup, for the all-purpose flour listed in the recipe. For the second option, use 1 1/4 cups of almond flour for the cust and eliminate the all-purpose flour.
Gluten-free crusts can be more fragile than a classic gluten crust. To prevent the crust from breaking when you remove the tart pan ring, let the crust cool completely before attempting to remove the ring. Also, be gentle when moving it.
Other Strawberry Recipes You Might Enjoy
Click on each name to link to the recipe.
Strawberry Tart
Equipment
- 10-inch tart pan with a removable bottom
Ingredients
Crust Ingredients
- 1 cup all-purpose flour
- ¼ cup almond flour
- ⅓ cup powdered sugar
- 6 tablespoons butter, cubed
Filling Ingredients
- (1) 8-ounce package cream cheese, softened
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- ½ cup plus 1 tablespoon granulated sugar, divided
- 1 cup heavy whipping cream
- 2 cups or more fresh strawberries, sliced
Instructions
Directions for Crust
- Preheat the oven to 350°F. Grease a tart pan that has a removable bottom.
- Place all the crust ingredients in a food processor and blend until the mixture is well mixed but coarse.
- Press the crust mixture firmly into the greased tart pan.
- Bake 15 to 20 minutes, or until lightly browned.
- Cool completely (approximately 30 minutes).
Directions for Filling
- In a glass or metal bowl, beat whipping cream until stiff peaks form. Set aside.
- In a separate bowl, add 1 tablespoon of granulated sugar to the sliced strawberries and stir until coated. Let it sit for at least 5 minutes.
- In a mixing bowl, beat the cream cheese at medium speed until smooth.
- Add lemon zest, lemon juice, and ½ cup of granulated sugar. Beat until well blended, scraping down sides of the mixing bowl.
- Carefully fold the whipped cream into the cream cheese mixture until thoroughly combined.
- Place the cream cheese mixture into the cooled tart shell and spoon the prepared strawberries over the top.
- Remove the tart rim before serving by holding the bottom of the pan and pulling the ring down.