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Strawberry Tart

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Strawberry Tart is an elegant dessert featuring a crisp buttery tart crust, a smooth and creamy filling, and a beautiful topping of fresh strawberries finished with a glossy fruit glaze. It’s a refreshing treat that’s perfect for spring, summer, and special occasions.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 2–3 tbsp ice water
  • 8 oz cream cheese or mascarpone cheese
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (optional)
  • 1 lb fresh strawberries, hulled and halved
  • 2 tbsp strawberry jam or apricot jam
  • 1 tbsp water
  • Fresh mint leaves, optional for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Combine the flour, granulated sugar, and salt in a bowl, then cut in the cold butter until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk and enough ice water to form a smooth dough.
  4. Wrap the dough and chill for at least 30 minutes.
  5. Roll out the dough and press it evenly into a tart pan.
  6. Prick the bottom with a fork, line with parchment paper, and fill with pie weights.
  7. Bake for about 20 minutes, remove the weights, then bake for an additional 8-10 minutes until lightly golden. Cool completely.
  8. Beat the cream cheese or mascarpone with the powdered sugar, vanilla extract, and optional lemon zest until smooth.
  9. Whip the heavy cream to soft peaks and gently fold it into the cream cheese mixture.
  10. Spread the filling evenly into the cooled tart shell.
  11. Arrange the fresh strawberries decoratively over the filling.
  12. Warm the strawberry or apricot jam with the water until smooth, then brush it over the strawberries to create a glossy finish.
  13. Refrigerate the tart for at least 1 hour before slicing and serving.

Notes

  • Fresh strawberries provide the best flavor and texture for this tart.
  • The tart shell can be baked a day in advance and stored in an airtight container.
  • Brush the cooled crust with a thin layer of melted chocolate to help prevent a soggy crust.
  • Try using vanilla pastry cream instead of the cream cheese filling for a classic variation.
  • Store covered in the refrigerator for up to 3 days. Do not freeze the assembled tart.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-tart/