Buttery Strawberry Tart

Here is my favorite strawberry tart recipe, with a simple, buttery pastry crust and a creamy vanilla filling topped with fresh, juicy strawberries and a light glaze.

This strawberry tart is what I make whenever I want to impress guests but don’t want to spend all day in the kitchen. The kids love helping me arrange the strawberries on top, and it always disappears fast at dinner parties.

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for this tart – frozen ones will release too much water and make your tart soggy. Look for berries that are bright red all over with fresh green tops, and give them a gentle sniff to make sure they smell sweet and fragrant. Medium-sized strawberries work best since they’re easier to arrange nicely on your tart, but don’t stress too much if you can only find large ones – just slice them if needed. Make sure to hull and wash your strawberries right before using them, not hours ahead, to keep them from getting mushy.

Options for Substitutions

This strawberry tart is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• All-purpose flour: You can substitute with pastry flour for an even more tender crust, but avoid using bread flour as it will make the tart shell too tough.
• Butter: Cold butter works just as well as frozen – just make sure to keep it chilled. You can also use vegetable shortening, though the flavor won’t be quite as rich.
• Cream cheese: Mascarpone makes a lovely substitute for a slightly sweeter filling, or you can use ricotta mixed with a bit of heavy cream for a lighter texture.
• Sour cream: Greek yogurt or heavy cream work well here. If using heavy cream, add an extra squeeze of lemon juice to maintain that slight tang.
• Fresh strawberries: While strawberries are traditional, you can top this tart with any fresh berries like raspberries, blueberries, or mixed berries. Just arrange them nicely on top.
• Red currant jam: Apricot jam is the most common substitute and works perfectly. Seedless strawberry jam or even honey mixed with a tablespoon of water will give you that glossy finish.
• Lemon zest: Orange zest adds a nice citrus note, or you can use 1/2 teaspoon of vanilla extract instead if you prefer a more classic flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making strawberry tart is overworking the pastry dough, which leads to a tough, chewy crust instead of the flaky, tender base you want – mix just until the dough comes together and handle it as little as possible.

Another common error is not blind-baking the tart shell completely before adding the filling, which can result in a soggy bottom that ruins the whole dessert – make sure your crust is golden brown and fully set before proceeding.

When arranging your strawberries, avoid washing them right before use since excess moisture will make your tart watery; instead, wash and dry them thoroughly at least an hour ahead of time.

Finally, don’t skip heating the jam with water before brushing it over the strawberries, as this step creates a glossy protective layer that keeps your fruit looking fresh and prevents the tart from becoming soggy.

What to Serve With Strawberry Tart?

This strawberry tart is pretty perfect on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream makes it even better. I love serving it alongside a hot cup of coffee or tea – the rich, creamy filling pairs beautifully with something warm to drink. If you’re hosting a dinner party, this tart works great as the grand finale after a light meal like grilled chicken or fish. You could also serve smaller slices with some fresh berries on the side or a drizzle of chocolate sauce if you’re feeling fancy.

Storage Instructions

Refrigerate: This strawberry tart is best stored covered in the refrigerator for up to 3 days. The fresh strawberries will start to release their juices after a while, so it’s really at its peak within the first day or two. I like to cover it loosely with plastic wrap or keep it in a cake container to protect those beautiful berries.

Make Ahead: You can definitely prep parts of this tart ahead of time! The tart shell can be baked and stored at room temperature for up to 2 days, and the cream cheese filling can be made a day in advance and kept in the fridge. Just assemble with fresh strawberries and glaze on the day you plan to serve it for the best results.

Serve: This tart is meant to be enjoyed chilled, so pull it straight from the fridge when you’re ready to slice and serve. The crust might soften slightly after a day, but it still tastes great. If you have leftovers, they’re perfect with your morning coffee!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2650-2850
• Protein: 35-43 g
• Fat: 135-150 g
• Carbohydrates: 330-350 g

Ingredients

For the crust:

• 2 cups all-purpose flour
• 1/2 cup frozen unsalted butter, grated
• 1/4 cup granulated sugar
• 1 tsp salt
• 6 tbsp ice water

For the cream cheese filling:

• 8 oz cream cheese, brought to room temperature
• 2 tbsp sour cream
• 4 tbsp sugar
• 1 egg yolk
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp grated lemon zest

For the fruit layer:

• 1 lb fresh strawberries

For the glaze:

• 1/4 cup red currant jam (or apricot or seedless strawberry jam)
• 2 tsp water

Step 1: Prepare the Tart Dough

• 2 cups all-purpose flour
• 1/2 cup frozen unsalted butter, grated
• 1/4 cup granulated sugar
• 1 tsp salt
• 6 tbsp ice water

Preheat your oven to 375°F (190°C).

In a food processor, combine the all-purpose flour, grated frozen unsalted butter, granulated sugar, and salt.

Pulse the ingredients together until the mixture resembles coarse crumbs.

Gradually, add the ice water one tablespoon at a time while pulsing, until the dough just begins to come together and forms a light yellow clump.

Form the dough mixture into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill and rest.

Step 2: Roll Out and Bake the Tart Shell

• dough from Step 1

On a lightly floured surface, roll out the chilled dough (from Step 1) to about 1/8 inch thick, making a circle roughly 1 1/2 inches larger than your tart pan.

Carefully place the rolled dough into a removable bottom tart pan, pressing it into the bottom and up the sides.

Trim any excess dough so it is level with the rim.

Prick the bottom of the dough with a fork to prevent bubbling.

Bake the tart shell in the preheated oven for 15-20 minutes, until it just begins to turn golden brown.

Remove the shell from the oven and allow it to cool completely before filling.

Step 3: Make the Cream Cheese Filling

• 8 oz cream cheese, brought to room temperature
• 2 tbsp sour cream
• 4 tbsp sugar
• 1 egg yolk
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp grated lemon zest

In a medium bowl, combine the room temperature cream cheese, sour cream, sugar, egg yolk, salt, vanilla extract, and grated lemon zest.

Mix until the filling is smooth and creamy with no lumps remaining.

Step 4: Fill and Bake the Tart

• cream cheese filling from Step 3
• baked tart shell from Step 2

Spread the cream cheese filling (from Step 3) into the cooled tart shell (from Step 2), creating an even layer about 1/2 inch thick.

Bake the tart in the oven at 375°F (190°C) for another 12-15 minutes, or until the filling is set and the crust is golden brown.

Remove from the oven and let the tart cool completely before proceeding.

Step 5: Arrange the Strawberries

• 1 lb fresh strawberries

Wash, hull, and pat dry the strawberries.

Place the fresh strawberries on top of the cooled cream cheese layer, starting in the center and working outward in a decorative circular pattern.

I like to slice some strawberries in half to make the top look extra pretty, but you can use whole berries as well.

Step 6: Glaze the Tart and Serve

• 1/4 cup red currant jam (or apricot or seedless strawberry jam)
• 2 tsp water

In a small saucepan, heat the red currant jam and water together until the jam melts and the mixture is smooth.

Remove from heat and let cool slightly, then gently brush the glaze over the arranged strawberries to give them a glossy finish and to help them stay fresh.

Carefully remove the tart from the pan and refrigerate until ready to serve.

Buttery Strawberry Tart

Delicious Buttery Strawberry Tart recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 23 minutes mins

Cook Time 47 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4

Calories 2750 kcal

Ingredients

  

For the crust:

• 2 cups all-purpose flour
• 1/2 cup frozen unsalted butter, grated
• 1/4 cup granulated sugar
• 1 tsp salt
• 6 tbsp ice water

For the cream cheese filling:

• 8 oz cream cheese, brought to room temperature
• 2 tbsp sour cream
• 4 tbsp sugar
• 1 egg yolk
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp grated lemon zest

For the fruit layer:

• 1 lb fresh strawberries

For the glaze:

• 1/4 cup red currant jam (or apricot or seedless strawberry jam)
• 2 tsp water

Instructions

 

• Preheat your oven to 375°F (190°C). In a food processor, combine the all-purpose flour, grated frozen unsalted butter, granulated sugar, and salt. Pulse the ingredients together until the mixture resembles coarse crumbs. Gradually, add the ice water one tablespoon at a time while pulsing, until the dough just begins to come together and forms a light yellow clump. Form the dough mixture into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill and rest.
• On a lightly floured surface, roll out the chilled dough (from Step 1) to about 1/8 inch thick, making a circle roughly 1 1/2 inches larger than your tart pan. Carefully place the rolled dough into a removable bottom tart pan, pressing it into the bottom and up the sides. Trim any excess dough so it is level with the rim. Prick the bottom of the dough with a fork to prevent bubbling. Bake the tart shell in the preheated oven for 15-20 minutes, until it just begins to turn golden brown. Remove the shell from the oven and allow it to cool completely before filling.
• In a medium bowl, combine the room temperature cream cheese, sour cream, sugar, egg yolk, salt, vanilla extract, and grated lemon zest. Mix until the filling is smooth and creamy with no lumps remaining.
• Spread the cream cheese filling (from Step 3) into the cooled tart shell (from Step 2), creating an even layer about 1/2 inch thick. Bake the tart in the oven at 375°F (190°C) for another 12-15 minutes, or until the filling is set and the crust is golden brown. Remove from the oven and let the tart cool completely before proceeding.
• Wash, hull, and pat dry the strawberries. Place the fresh strawberries on top of the cooled cream cheese layer, starting in the center and working outward in a decorative circular pattern. I like to slice some strawberries in half to make the top look extra pretty, but you can use whole berries as well.
• In a small saucepan, heat the red currant jam and water together until the jam melts and the mixture is smooth. Remove from heat and let cool slightly, then gently brush the glaze over the arranged strawberries to give them a glossy finish and to help them stay fresh. Carefully remove the tart from the pan and refrigerate until ready to serve.