Strawberry Tart Recipe

Strawberry Tart topped with strawberry slices and blueberries in a pie dish next to a handful of scattered blueberries and small bowl of two lemons and four strawberries

This lovely Strawberry Tart is filled with berries and has plenty of strawberries piled high on top of a creamy, heavenly filling.  The filling is lightly sweet and I love it that way.  I really don't like sweet fillings in fruit tarts, especially when the fruit is so sweet on it's own! I find if the filling is too sweet, it overpowers the fruit and it's just too many flavors going on at once.  The elegant filling is made up of ricotta cheese, cream cheese, powdered sugar and nutmeg.  Simple ingredients are often best.

Strawberry Tart topped with strawberry slices and blueberries in a pie dish next to a handful of scattered blueberries and small bowl of strawberries

Embracing the light filling is an almond crust, which adds the perfect crunch!

The finishing touch on this strawberry tart is the strawberry glaze that I brushed over the top of the strawberries and blueberries.  Hopefully you'll have a little glaze left over as I did because my husband drizzled some of it over his slice.  It was too good!

Strawberry Tart topped with sliced strawberries and blueberries in a pie dish next to scattered blueberries on a white cloth

I suppose I could have called this tart a Strawberry and Blueberry Tart, but the blueberries were an afterthought.  I thought a scattering of blueberries would add a nice touch of color!  Even so, make sure you're taking advantage of the beautiful strawberries still available and make this dessert a nice part of your summer dinners.

A slice of a Strawberry Tart topped with sliced strawberries and blueberries plated next to a small bowl of strawberries

Enjoy!

Strawberry Tart

Strawberry Tart -a summertime treat filled with berries. Plenty of strawberries piled high on top of a creamy, heavenly filling and topped with a lovely strawberry glaze.
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Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Servings: 8 servings
Author: Joanie Zisk

Ingredients

CRUST

  • 1/2 cup almonds, sliced
  • 3/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter, cut into small pieces

GLAZE

  • 1 pint strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 2 lemon zest, wide strips
  • 1 teaspoon lemon juice

FILLING AND TOPPING

  • 1/2 cup ricotta cheese
  • 8 ounces packaged cream cheese at room temperature
  • 1/4 cup confectioners' sugar
  • pinch of nutmeg
  • 1 pint strawberries, hulled and sliced
  • 1/2 pint blueberries

Instructions

Crust

  • Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until golden, about 5 minutes. Transfer to plate and let cool.
  • Combine the flour, 1/3 cup of the toasted almonds, the granulated sugar and the salt in a food processor and pulse until finely ground. Add the pieces of butter and pulse until the mixture resembles wet sand. Add 2 tablespoons of ice water and pulse until the dough becomes smooth. Turn out the dough onto a piece of plastic wrap, place another piece of plastic wrap on top and form the dough into a disk; wrap tightly and refrigerate for 15 minutes. Unwrap the dough and press evenly into the bottom and up the sides of a buttered 9-inch pie or tart pan. Freeze until firm, about 10 minutes.
  • Place the pie pan on a baking sheet, bake until the crust is golden brown, about 20 minutes. Transfer to a rack to cool completely.

Glaze

  • Combine the sliced strawberries, granulated sugar, lemon zest and juice and 1 cup of water in a small saucepan. Bring to a simmer over medium heat and cook until the strawberries are soft and the glaze is thickened, about 10 minutes. Remove the lemon zest and let the glaze cool.

Filling

  • Mix the ricotta, cream cheese, confectioners' sugar and nutmeg in a bowl with a mixer until smooth. Spread evenly in the crust. Spoon the strawberries from the glaze over the filling. Arrange the sliced strawberries on top of the filling and around the softened strawberries. Scatter the blueberries around the top of the tart. Brush the strawberries and blueberries with the remaining glaze.
  • Cover and refrigerate for at least an hour.
  • Serve.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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