Some recipes aren’t just about the food—they’re about a season, a memory, a feeling that you want to hold on to just a little longer. This strawberry tart is exactly that for me. It reminds me of a June afternoon years ago when my daughter was little and we picked strawberries at a local farm until our fingers were stained and our sun hats barely kept the heat off our flushed cheeks. We came home with far more berries than we knew what to do with, and while the idea of jam danced through my head, it was the tart that won out that evening. I had a scrap of puff pastry in the freezer, a brick of cream cheese softening on the counter, and a sudden inspiration I couldn’t ignore. That first tart was imperfect—slightly lopsided, the glaze a little too thick—but it disappeared in minutes. And it’s been a family favorite ever since. If you’re like me, always looking for honest, unfussy ways to bring fresh fruit to the table, this tart might just become one of your staples too.
Why You’ll Love This Recipe:
- Simple ingredients, nothing fancy or hard to find
- Comes together quickly, especially with store-bought pastry
- Perfect balance of sweet, tart, and creamy
- Show-stopping presentation with very little effort
- Easily adaptable for other fruits or flavor profiles
Ingredients You’ll Need:
Puff Pastry – I usually keep a box of frozen all-butter puff pastry in the freezer for days just like this. You’ll only need one sheet. Let it thaw fully in the fridge or on the counter—don’t rush this or it’ll crack as you unroll it.
Fresh Strawberries – Choose ripe, fragrant berries that are deep red all the way through. If they’re too firm or pale, they’ll look pretty but won’t have the same flavor. I’ve made this tart with backyard berries and supermarket cartons alike—just taste before you commit.
Cream Cheese – This is the base of the filling, and it adds a beautiful tang that cuts through the sweetness. Full-fat is best, and make sure it’s softened so it whips up nicely and smoothly.
Powdered Sugar – You’ll use this to sweeten the cream cheese layer. It dissolves easily and gives that silky texture.
Vanilla Extract – A little splash brings everything together. If you have vanilla bean paste or a scraped pod on hand, even better.
Lemon Zest – Optional, but I love the brightness it adds. Especially if the berries are very sweet, a little citrus keeps the flavors balanced.
Strawberry Jam or Jelly – This is for the glaze, to give the tart that glossy bakery finish. I melt it gently with a splash of water or lemon juice and brush it right on the berries.
Egg (for the crust) – One egg, lightly beaten, gives the crust a golden finish. It’s not strictly necessary, but it adds that little extra polish.
How to Make It (Step-by-Step Instructions):
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and gently unfold your thawed puff pastry onto it. I like to score a border about ½ inch from the edge all the way around—don’t cut all the way through, just enough to guide the puff as it bakes. Then use a fork to prick the inside of that border, which helps prevent the middle from puffing too much. Trust me, I skipped this once and ended up with a pastry balloon. It deflated, but the filling slid off the uneven surface. Lesson learned.
Pop the pastry into the oven and bake for about 15–18 minutes, or until it’s golden and puffed. Keep an eye on it after 12 minutes—ovens vary. Once it’s out, let it cool completely. If the center puffed up despite your best efforts, just gently press it down with the back of a spoon while it’s still warm.
While the crust is cooling, make your filling. In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy. If you’re using lemon zest, fold it in now. This part can be done a day ahead if you like—just keep it chilled and give it a little stir before spreading.
Wash and dry your strawberries thoroughly. Slice them however you like—halves if they’re small and sweet, or thin slices for larger berries. I usually fan them out in overlapping rows, but there’s no wrong way to decorate a tart with fresh fruit. Let the berries guide you.
Once the pastry is cool, spread the cream cheese mixture inside the border. Don’t overdo it—just a nice even layer. Then start laying on the berries. Take your time here. This is the part where the tart starts to look like something you’d find in a bakery window.
To make the glaze, warm the jam in a small saucepan with a teaspoon or two of water or lemon juice. Stir until smooth and barely bubbling, then let it cool slightly before brushing it over the strawberries. This step isn’t just for shine—it also keeps the fruit from drying out.
Chill the tart for at least 30 minutes before serving. It helps everything set and makes slicing easier. And there you have it: a strawberry tart that looks fancy, tastes fresh, and doesn’t require any special equipment or culinary degree.
Expert Tips for the Best Results:
What I’ve learned over the years is that temperature matters more than you think. Make sure your puff pastry is fully thawed but still cold when you unfold it—it’ll be more pliable and less likely to crack. Let the baked crust cool completely before adding the filling, or the cream cheese will melt and run. And don’t skip the jam glaze—it’s the secret to that glossy, polished finish that makes people think you’ve spent hours when really, you pulled this together between loads of laundry and watering the garden.
Variations & Substitutions:
I’ve made this tart more ways than I can count. Once, I had no cream cheese, so I whipped mascarpone with a little honey and vanilla—absolutely lovely. Another time, I swapped strawberries for sliced peaches and used apricot jam for the glaze, which was a hit at a summer potluck. If dairy’s off the table, I’ve even used coconut yogurt thickened with a bit of cornstarch for a vegan version. It’s a forgiving recipe, and honestly, some of my favorite versions were the ones I threw together with whatever was in the fridge.
Serving Suggestions:
This tart is the kind of dessert that fits just about anywhere—brunch with friends, a light summer supper, or even as a birthday treat for someone who doesn’t love traditional cake. I like to serve it chilled, maybe with a glass of cold white wine or a pot of mint tea. It’s elegant without trying too hard, and it disappears fast, so if you’re feeding a crowd, consider making two.
Storage & Reheating Instructions:
Store any leftovers in the fridge, loosely covered. It’ll hold for about two days before the pastry starts to soften too much. That said, I’ve never had it last that long in my house. You don’t need to reheat it—this tart is meant to be enjoyed chilled or at room temperature. If the strawberries look a little dull after a day, a quick brush with leftover glaze perks them right up.
Recipe FAQs (Answered by Clara):
Can I make this ahead of time?
You sure can. I often bake the crust and make the filling a day ahead, then assemble everything a few hours before guests arrive. It keeps beautifully chilled.
What if I don’t have puff pastry?
I’ve used pie dough in a pinch. Roll it thin, dock it well, and bake it flat—more like a crostata. It’s different but still lovely.
Can I use frozen strawberries?
Fresh is best here. Frozen berries release too much moisture and don’t hold their shape. Save those for smoothies or compote.
Do I need to use a tart pan?
No tart pan needed! The beauty of this recipe is that it’s free-form. Just shape and score the puff pastry right on your baking sheet.
If you’ve made it this far, thank you for spending time in my kitchen today. I hope this strawberry tart brings a little sunshine to your table the way it always does to mine. It’s a recipe that welcomes imperfection—sliced a little uneven, berries not quite symmetrical—and somehow still turns out beautiful. If you try it, I’d love to hear how it goes. Leave a comment, share your twist, or just quietly enjoy it with someone you love. That’s the best kind of cooking there is.
Nutrition Information (Per Slice, based on 8 servings):
- Calories: 290
- Fat: 19g
- Carbohydrates: 27g
- Sugar: 12g
- Protein: 4g
- Fiber: 2g
- (Note: Values are approximate and will vary based on ingredients used.)
Strawberry Tart
Ingredients
For the Crust:
- 1¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, cold and cubed
- 1 egg yolk
- 2 –3 tablespoons cold water
For the Pastry Cream:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1½ teaspoons vanilla extract
- Pinch of salt
For the Topping:
- 1½ –2 cups fresh strawberries hulled and halved
- ¼ cup apricot jam or strawberry jelly for glaze
- 1 teaspoon water
Instructions
- Make the crust: In a food processor, pulse flour, sugar, and salt. Add cubed butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and cold water; pulse until dough begins to come together. Shape into a disk, wrap, and chill for 30 minutes.
- Bake the crust: Preheat oven to 375°F (190°C). Roll out the dough on a floured surface and press into a 9-inch tart pan. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or beans. Bake for 15 minutes, then remove weights and bake for another 5–7 minutes until golden. Let cool completely.
- Make the pastry cream: In a medium saucepan, heat milk over medium heat until steaming. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly pour warm milk into the yolk mixture while whisking, then return the mixture to the pan. Cook over medium heat, stirring constantly, until thickened (2–3 minutes). Remove from heat, stir in butter, vanilla, and salt. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill until cool.
- Assemble the tart: Spread chilled pastry cream into the cooled crust. Arrange strawberries on top in a circular pattern.
- Glaze: Warm the jam and water in a small pan or microwave until melted. Brush lightly over the strawberries for shine.
- Serve: Chill until ready to serve. Slice and enjoy cold.
Notes
- Use store-bought pie crust and pudding for a shortcut version.
- For variety, add other berries like blueberries or raspberries.
- Tart is best eaten the day it’s assembled, but can be stored in the fridge for up to 2 days.
- Add lemon zest to the pastry cream for a citrus twist.
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