Glazed Fresh Strawberry Tart
This elegant tart features a flaky buttery crust, creamy filling, and glossy fresh strawberries, perfect for a light and refreshing dessert.
Equipment
- 1 tart pan
- 1 mixing bowl
- 1 fork for pricking dough
- 1 brush for glazing
Ingredients
- 2 cups plain flour
- ½ cup frozen butter grated
- ¼ cup granulated sugar
- 1 teaspoon salt
- 6 tablespoons ice-cold water added gradually
- 8 oz cream cheese room temperature
- 2 tablespoons sour cream
- 4 tablespoons sugar
- 1 egg yolk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1 lb fresh strawberries hulled
- ¼ cup red currant jam or apricot/strawberry jam
- 2 teaspoons water
Instructions
- Mix flour, sugar, and salt in a bowl.
- Add grated frozen butter and mix until crumbly.
- Gradually add ice water one tablespoon at a time, mixing until dough forms.
- Form dough into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 350°F (175°C).
- Roll out dough and press it into a tart pan.
- Prick the base with a fork to prevent bubbling.
- Bake crust for 15 minutes, then cool slightly.
- Beat cream cheese, sour cream, and sugar until smooth.
- Add egg yolk, salt, vanilla extract, and lemon zest, mixing until creamy.
- Pour filling into the baked crust.
- Bake tart for 10–15 minutes until filling is set.
- Cool completely then chill the tart for 1 hour.
- Arrange fresh strawberries neatly on top of the tart.
- Heat jam with water until smooth, then brush gently over strawberries for a glossy finish.
- Chill slightly before slicing and serving.
Notes
- Use cold butter to ensure a flaky crust.
- Arrange strawberries tightly for a professional look.
- Warm glaze just enough to make brushing easy.
- Store leftover tart refrigerated up to 2 days.