What can I use instead of a tart pan?

If you don't have a tart pan, you can make this recipe in a springform pan. Another option is to use a regular 8-inch baking dish lined with parchment paper, which will allow for easy removal. The tart won't have a fluted edge, but it will taste just as delicious.

Can you use other types of berries?

Yes, you can use other types of berries for this recipe. If you don't have two pounds of strawberries, feel free to add other berry varieties. Try using blueberries, raspberries, or blackberries in addition to the strawberries.

Do you need to use red currant jelly?

No, you don't need to use red currant jelly for this recipe, other types of jelly will work well. Feel free to use apricot, apple, or cherry jelly instead.

Strawberry Tart Recipe (With Video and Step-by-Step)

Name: Easy Strawberry Tart
Prep time: 30 min
Total time: 150 min
Ingredients: 1.25 cups all-purpose flour (spooned and leveled), plus more for handling dough; 0.5 cup (1 stick) cold unsalted butter, cut into small pieces; 0.333 cup sugar; 0.25 teaspoon salt; 1 bar (8 ounces) reduced-fat cream cheese, softened; 0.25 cup sugar; 1 1/2 to 2 pounds strawberries, hulled and halved; 0.25 cup seedless red currant jelly

Prep Time:

30 mins

Total Time:

2 hrs 30 mins

Servings:

8

This gorgeous strawberry tart recipe should be your go-to spring or summer dessert. It's an easy way to make the most of fragrant strawberries while they're in season. The tart has just eight ingredients and takes about 30 minutes to make—but you'll need to allow time for it to chill before serving. It features a buttery cookie-like crust (no pastry to make!) and a filling of sweetened cream cheese. It's finished with a layer of fresh strawberries brushed with melted red currant jelly for extra sweetness and a bit of tang. The jelly also acts as a glaze, creating a beautiful bejeweled appearance.

Best Strawberries to Use

It's important to use fresh, ripe strawberries for this recipe because they are on full display, and their flavor is an important element in the dessert. They should have a vibrant red color, medium firmness, and bright green leaves. Avoid using underripe strawberries or any with blemishes, mushy spots, or mold.

Serving Suggestions

This strawberry tart is so good that it doesn't need much for serving. If you want to jazz it up a little more:

Add a dollop of whipped cream on the side of each slice.
Sprinkle each slice with powdered sugar just before serving.
Crunchy toppings, such as chopped pistachios or almonds, will also offer a welcome contrast to the creamy texture of the tart.

To prevent the delicate crust from breaking, leave it in the pan while assembling and chilling the tart. Unmold the tart just before serving.

Ingredients

For the Crust

1 ¼ cups all-purpose flour (spooned and leveled), plus more for handling dough
½ cup (1 stick) cold unsalted butter, cut into small pieces
⅓ cup sugar
¼ teaspoon salt

For the Filling

1 bar (8 ounces) reduced-fat cream cheese, softened
¼ cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
¼ cup seedless red currant jelly

Directions

Ingredients for strawberry tart — Rachel Marek

Make crust dough:

Preheat oven to 350°F. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute).

Rachel Marek
Transfer dough to tart pan:

Transfer dough to a 9-inch round tart pan with a removable bottom.

Rachel Marek
Press dough into pan and freeze:

With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.

Rachel Marek

Dipping the measuring cup in flour will prevent it from sticking to the dough.
Bake crust, then let cool:

Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.

Rachel Marek
Make cream cheese filling:

In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth.

Rachel Marek
Spread filling in tart pan:

Pour the cream cheese mixture into the tart pan. Spread evenly across the bottom of the baked crust (still in pan).

Rachel Marek

Use an offset spatula for this step. It will spread the filling more evenly than a regular rubber spatula.
Layer strawberries on top:

Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.

Rachel Marek

Rachel Marek

Rachel Marek
Heat jelly and brush on tart:

In a small saucepan, heat jelly on medium-low until liquefied.

Rachel Marek
Chill and serve:

Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours or overnight); remove from pan just before slicing and serving.

Rachel Marek

Variation: Mini Strawberry Tarts

You can adapt this recipe to make smaller strawberry tarts or tartlets. Simply use smaller tart pans and reduce the baking time when preparing the crust.

How to Store Strawberry Tart

Strawberry tarts like this one taste best fresh, but you can store them in the refrigerator for up to 3 days. Cover the tart with plastic wrap or place it in an airtight container.

Frequently Asked Questions

What can I use instead of a tart pan?

If you don't have a tart pan, you can make this recipe in a springform pan. Another option is to use a regular 8-inch baking dish lined with parchment paper, which will allow for easy removal. The tart won't have a fluted edge, but it will taste just as delicious.
Can you use other types of berries?

Yes, you can use other types of berries for this recipe. If you don't have two pounds of strawberries, feel free to add other berry varieties. Try using blueberries, raspberries, or blackberries in addition to the strawberries.
Do you need to use red currant jelly?

No, you don't need to use red currant jelly for this recipe, other types of jelly will work well. Feel free to use apricot, apple, or cherry jelly instead.