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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
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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.
Prep Time40 minutes
Cook Time40 minutes
Total Time1 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.