Strawberry Tart

This simple strawberry tart shines with the natural sweetness of fresh strawberries. A lightly sweetened cream cheese filling holds the berries in place, while a light glaze of strawberry jam gives the tart an extra boost of strawberry flavor.

Strawberry Tart
Photo: Victor Protasio
Active Time:
30 mins
Total Time:
4 hrs 45 mins
Nutrition Profile:


  • 1 ¼ cups white whole-wheat flour, plus more for work surface

  • ½ teaspoon salt

  • 1 tablespoon granulated sugar plus ½ cup, divided

  • ½ cup cold unsalted butter, cubed

  • ¼ cup ice water plus 1 ½ teaspoons, divided

  • 1 (8-ounce) package cream cheese, softened

  • 1 (8-ounce) package reduced-fat cream cheese, softened

  • 1 ½ tablespoons grated lemon zest

  • ¼ cup fresh lemon juice

  • 1 ½ pounds fresh strawberries, hulled and halved (about 3 cups)

  • 3 tablespoons seedless strawberry jam


  1. Pulse flour, salt and 1 tablespoon sugar in a food processor until thoroughly combined, 2 to 3 pulses. Add butter; pulse until pea-size clumps form, 10 to 12 pulses. Drizzle in ¼ cup ice water and pulse until the crumbs are moistened, about 10 pulses. Turn the dough out onto a lightly floured work surface and shape into a disk. Cover tightly with plastic wrap; refrigerate for at least 30 minutes or up to 2 days.

  2. Unwrap the dough and roll into a 12-inch circle on a lightly floured work surface. Fit the dough into a 9-inch pie pan. Fold edges under; trim slightly, if needed and crimp. Prick bottom and sides of the crust with a fork. Refrigerate for 30 minutes.

  3. Preheat oven to 375°F. Place the chilled crust on a large rimmed baking sheet. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust is set and the edges are lightly browned, about 20 minutes. Carefully remove the weights and parchment paper and continue baking until golden brown, 10 to 15 minutes. Transfer the pie pan to a wire rack; let cool completely, about 30 minutes.

  4. Beat cream cheese, reduced-fat cream cheese, lemon zest, lemon juice and the remaining ½ cup sugar in a medium bowl with an electric mixer on medium speed until smooth, 1 to 2 minutes. Spread the mixture evenly over bottom of the cooled crust.

  5. Starting from the outside edge, arrange strawberry halves, stem-side down, in tight circles on the cream cheese mixture to cover the surface.

  6. Combine jam and the remaining 1 ½ teaspoons water in a small saucepan; cook over medium heat, stirring occasionally, until liquefied, about 3 minutes. Gently brush the glaze over the strawberries in the tart. Let stand at room temperature for 20 minutes, then refrigerate until the filling is set, about 2 hours.

To make ahead

Wrap unbaked crust (Steps 1-2) in plastic wrap and refrigerate for up to 2 days. Store baked crust (Step 3) at room temperature for up to 1 day before adding the filling. Refrigerate the finished tart for up to 1 day.

Nutrition Facts (per serving)

282 Calories
18g Fat
29g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 282
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 3g 11%
Total Sugars 17g
Protein 4g 8%
Total Fat 18g 23%
Saturated Fat 11g 55%
Cholesterol 52mg 17%
Vitamin A 696IU 14%
Sodium 231mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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