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Summer Strawberry Tart

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
130 min
SERVINGS
8 servings
Dessert French
Summer Strawberry Tart
Ingredients
  • 1 (8 ounce) ball sweet pastry dough
  • 1 (8 ounce) package cream cheese, room temperature
  • 2 tablespoons crème fraîche
  • 2 tablespoons white sugar
  • 1 large egg yolk
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 1 pound fresh ripe strawberries, hulled, halved
  • 1/4 cup apricot jam
  • 2 teaspoons water
Instructions
1
Preheat your oven to 375 degrees Fahrenheit (the equivalent temperature being 190 degrees Celsius). To prevent the baking sheet from sticking, line it with parchment paper.
2
Place the pastry dough on a lightly dusted work surface. Unfold the dough and roll it out into a circular shape, approximately 1/8-inch thick and 12 inches in diameter. Transfer the dough to the prepared baking sheet.
3
Gently moisten the outer 2 inches of the dough's edge with a small amount of water. Fold in some of the dough's edges to create a more rounded shape, while also thickening the edge slightly. If some areas are thicker than others, remove excess dough and re-form the edges to create a uniform circle. Roll each edge once more to achieve the desired thickness for crimping.
4
Use your fingers, dusted with flour, to crimp the crust and seal it tightly.
5
Using a fork, create small holes on the bottom surface of the dough to prevent it from bubbling up during baking.
6
Place the preheated oven in use and bake until the crust is golden brown, taking around 20 to 25 minutes. Allow the tart to cool for approximately 10 minutes before removing it from the oven.
7
In a mixing bowl, combine cream cheese, crème fraîche, sugar, egg yolk, salt, vanilla, and lemon zest. Mix the ingredients thoroughly to create a smooth mixture.
8
Carefully pour a thin layer of the cheese mixture evenly into the pastry shell. You may not need to use all of the cheese mixture.
9
Transfer the filled tart to the oven and bake until the cheese layer is set and the crust is browned, taking around 20 minutes. Allow the tart to cool completely before adding the berries.
10
Arrange the berries, cut side down and pointy end outwards, starting with the larger berries around the edges. You can slightly lean the strawberries as you work your way towards the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
11
In a saucepan, combine apricot jam and 2 teaspoons of water. Heat the mixture over low heat until it reaches a thin consistency, suitable for brushing. Allow it to cool slightly before generously brushing it over all the berries and crust.
12
Transfer the tart to a serving plate, where it can be admired.