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This lovely Strawberry Tart would have been a perfect dessert for the Fourth of July, but I’m a little behind and am posting this a bit late for you. You may even have your holiday menu planned already, if not, you might want to consider this tasty and festive little tart.
I admit that this summer, I’ve been operating a little off my editorial calendar. With four of my five children back at home, almost constant ballet carpools and just wanting to hang out with my kids, I’ve been baking, photographing and writing when I can. Sometimes it’s late at night or very early in the morning or when I’m lucky, I steal a couple of hours with a cup of tea and my computer and work away.
Perhaps it’s best that I didn’t post this glorious dessert for the Fourth because it might have gotten tucked away only to be pulled out again next year and I assure you, you wouldn’t want to do that. No, I guarantee that wouldn’t be good.
This summertime treat is filled with berries. 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.
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!
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 and that’s when I realized this dessert would have been perfect for a patriotic holiday. 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.
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- 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
- 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
- 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.
- 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.
- 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.
Recipe adapted from Food Network Magazine July/August 2013 issue