Easy Strawberry Tart

June 26, 2013

Easy Strawberry Tart - Sweet & Savory Kitchens

Margaux says…

This was the weekend of getting stuff done.  Actually, every weekend needs to be the weekend of getting stuff done, but somehow that doesn’t happen.  If I haven’t mentioned it before, my husband and I (more my husband, less me) are remodeling our house.  FOREVER remodeling our house.  Right now we’re re-doing our upstairs bedrooms…all three of them.  It’s going slowly, as usual.  Since it’s summer, we’re also trying to make our outdoor spaces more livable so that we go out there more often.  I always feel like we spend more time at Home Depot and Menard’s than we do actually doing any work…but that might just be because I really don’t like those places very much.

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This weekend I got the front yard looking pretty great…mulched, weeded, re-planted a bunch of stuff.  And meanwhile, in the backyard, Jason painted the wicker furniture that I found in the alley a while back.  I love finds like that!  Now all it needs are some cushions and we’re on our way to some outdoor living!

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So complicated baking projects were out of the question…but I had two quarts of strawberries that I needed to do something with ASAP.  I saw this recipe on Martha Stewart’s website last week, and thought it would be the perfect quick dessert to use up most of the strawberries with.  I love tarts, but making the pastry cream can be so time consuming and tedious.  This was a great alternative, and who doesn’t like a dessert with cream cheese??  It reminds me of a dessert my Aunt Gigi always made for summer gatherings, especially the Fourth of July, strawberry pizza.  It’s the same idea, with a shortbread-type crust, cream cheese topping and fresh strawberries.  This is even better I think, though, because it has about twice the amount of cream cheese filling…yum!

Easy Strawberry Tart

adapted from Everyday Food

1 bar (8 ounces) cream cheese, softened
1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
1/4 cup sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly or apple jelly
1/4 teaspoon salt

Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom. With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.

Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan). Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese. Microwave jelly in a small bowl until liquified, about 30 seconds (keep a close eye so it doesn’t boil). Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

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7 Responses to “Easy Strawberry Tart”

  1. lisaleblanc Says:

    This seems like the perfect July 4th dessert as you mentioned. I was thinking of a star pattern with blueberries in between the strawberries. Ever tried that configuration? I can’t believe it’s so simple, though I have never made a successful crust. Any beginner tips? Thank you and please give Suzie a kiss for me. Lisa LeBlanc lisaleblanc@bellsouth.net 504.363.2760 office504.583.9007 cell lisa.maria.leblanc Skype


    • Sounds cute!! This crust is super simple if you have a food processor…the key is not to overwork it. But as long as you follow the instructions in the recipe, it should turn out great!


    • HI Lisa – it’s Suzy! Kisses back to you. I’ll let Margaux answer your question about the crust, but the blueberry star pattern sounds great. Good tasting and a nice artistic touch. Let us know how it turns out. Suzy

  2. lisaleblanc Says:

    Happy Happy July 4th to all ya’ll !! I made the Strawberry Tart and I could not believe how beautifully it turned out. Decided against the blueberries, the strawberries looked so lovely. Thanks so much for your creativity and great directions. I was afraid to make my own crust so the store bought one will have to suffice this time. Thanks again, love your site. Lisa

    Lisa LeBlanc lisaleblanc@bellsouth.net 504.363.2760 office504.583.9007 cell lisa.maria.leblanc Skype

  3. lisaleblanc Says:

    Quick question / Do you set the glaze with pie on the counter or in the frig? Thanks, Lisa Lisa LeBlanc lisaleblanc@bellsouth.net 504.363.2760 office504.583.9007 cell lisa.maria.leblanc Skype


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