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My review
Fresh Strawberry Tart
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Chef John
"This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries."
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Ingredients
2 h 10 m servings 641Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
- Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
- Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
- Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
- Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
- Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
- Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
- Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.
Footnotes
- Chef's Notes:
- To make Chef John's flaky tart crust, use 1/2 of his recipe for Buttercrust Pastry Dough.
- To crimp edges of tart shell, flour your hands. Hold your thumb and forefinger about 2 inches apart lightly against the outside edge; push the dough from the inside against the 2 fingers to create crimping.
- You can substitute 8 ounces fromage blanc for the (8 ounce) package cream cheese.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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Newest
6/30/2017
This tart is so lovely and really makes the flavor of fresh strawberries stand out. I like the the cheese sauce is not too sweet. My tart turned out a little larger, but I still had plenty of sa...
7/5/2018
I enjoyed making this strawberry tart. I made it as the recipe said except I used sour cream instead of creme fraise. The cream cheese filling was too salty, but I will try it again; maybe I mad...
6/11/2018
My family and I loved this. I used fresh strawberries that we picked a few days ago, which probably made it better. I did use a tart pan (not to be fancy!) and so I just rolled the dough out and...