It’s officially strawberry season and one of my favorite ways to feature summer fruits is in a tart. This strawberry cream tart has a layer of jam at the bottom of the crust to deepen the strawberry flavor, and has a light and creamy filling. Orange zest helps brighten the filling and add a little extra freshness. This tart is inspired by Bon Appetit’s Fresh Raspberry Cream Tart Recipe. I made this tart countless times when I was first getting into baking in high school and while it tasted and looked very impressive, it wasn’t too difficult to make.
My strawberry version uses a slightly different crust recipe and includes homemade roasted strawberry jam for deep strawberry flavor (although you’re welcome to use store bought jam to save time). The apricot glaze on top takes just a couple of minutes and keeps the strawberries looking shiny and fresh.
Tips for Success
- When making the tart dough, if you find it’s very sticky and difficult to work with, refrigerate the dough for 15-20 minutes and then try rolling it out again. You can also roll dough between two sheets of parchment paper if you find it’s sticking to your countertop or cutting board.
- For the filling, make sure you whip the mascarpone and heavy cream on low speed, stopping frequently to check the texture. When I first started baking with mascarpone, I would always overwhip it and cause the mixture to separate. But if you stick to the lowest speed setting, you should be fine.
- The strawberries are the primary flavor of the dessert so be sure to use good quality strawberries whenever possible.
- If you make the roasted strawberry jam included in the recipe note, use a glass baking dish. If using a metal sheet pan, lower the temperature and watch the strawberries closely, because the sugars at the bottom may burn more quickly in a metal pan.
Strawberry cream tart
Cuisine: Pies and tartsDifficulty: Weekend Baking Project1
8-inch tart1
hour30
minutesThis strawberry cream tart recipe is impressive yet easy to make. The tart has double strawberry flavor from the concentrated jam at the bottom and the fresh strawberries on top. The mascarpone filling is creamy, light and a delicious complement to the strawberries.
Ingredients
- For the tart dough
1 1/4 cups (156g) all-purpose flour
1/3 cup (66g) granulated sugar
1/4 tsp salt
2 tsp orange zest
8 Tbsp cold unsalted butter, cubed
1 egg yolk
2 Tbsp cold water
1 tsp vanilla extract
3 Tbsp strawberry jam (see recipe below or use store bought)
- For the filling
1 8-oz container of mascarpone
1/2 cup chilled heavy whipping cream
1/3 cup powdered sugar
1 tsp orange zest
2 tsp vanilla
- For the topping
1 pint strawberries, sliced
1/4 cup apricot jam
2 Tbsp toasted sliced almonds or chopped pistachios (optional)
Instructions
- For the tart dough
- Mix together flour, sugar, orange zest, and salt. Using a pastry blender or pushing down with the tines of a fork, cut the cold butter into pastry dough until the butter pieces are about pea-sized.
- In a separate bowl, mix together the egg yolk, ice water, and vanilla. Pour this mixture over the dough and lightly mix with a fork until the dough starts to come together.
- Finish mixing together with your hands to form a ball of dough. If the dough feels cold and not too sticky, begin to roll it out. Otherwise, refrigerate for 15-20 minutes before rolling it out. On a well-floured work surface, pat the dough of ball into a disk and roll out to fit your tart pan (an 8 or 9-inch tart pan should both work).
- Gently fold the dough in half and move it into the tart pan, unfolding the other half and then pressing the bottom and around the sides to ensure the dough is hugging the tin closely. Run a rolling pin over the top of the tart pan to remove excess dough. If you need to use some excess dough to patch up some of the sides, feel free to do so.
- Freeze the dough for 15 minutes or refrigerate for 30 minutes. Preheat the oven to 375F. When the dough is chilled, prick the bottom in several places with a fork, line the bottom of the tart pan with foil or parchment paper, and place some baking weights on top (I often use dried rice or beans). Bake 20-30 minutes, until the center is lightly golden. Then remove the pie weights and foil, spread jam on the crust and bake for 5-7 minutes. Let cool completely to room temperature before adding the filling.
- For the filling
- Add all of the filling ingredients to a bowl and beat on low speed with an electric mixer until peaks begin to form, about 2 minutes.
- Spread filling into the cooled crust, and chill for at least 2 hours and up to 1 day.
- For the topping
- Wash and hull strawberries, and depending on their size, cut them in half or in two to three slices. Arrange the slices in concentric circles on top of the tart, or choose another pattern to try! I typically try to use up larger strawberries for the outer circles.
- Heat apricot jam slightly in a saucepan until it becomes more liquidy, then strain and gently brush on top of all of the strawberries. Refrigerate the tart and let set for at least one hour in the fridge. Top with toasted almonds or chopped pistachios before serving.
Notes
- Feel free to try to roasted strawberry jam recipe below or use store-bought jam. To make your own roasted strawberry jam, add 1 lb strawberries (hulled and quartered), 1/3 cup granulated sugar, 1/2 tsp of balsamic vinegar, a pinch of black pepper, and 1 Tbsp of lemon juice to a glass baking dish and mix together. Bake at 325F until the strawberries have broken down and the liquid has reduced and thickened, stirring every 20 minutes or so. Mash with a fork or quickly pulse in a food processor, place in a glass container and store in the refrigerator.
- Make ahead: The tart crust can be made the day before. Cover with plastic wrap and store at room temperature or in the fridge. The jam can be made up to 2 weeks in advance.
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