Glazed Fresh Strawberry Tart
A delightful tart featuring a flaky crust, creamy vanilla cheese filling, and fresh strawberries glazed with jam for a glossy finish, perfect for spring and summer desserts.
Equipment
- 1 9-inch tart pan or small tart pans
- 1 mixing bowls
- 1 fork
- 1 small saucepan
- 1 Rolling Pin for dough
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 225 g cream cheese, room temperature
- 2 tablespoons sour cream
- 4 tablespoons sugar
- 1 egg yolk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon grated lemon peel
- 1 lb fresh strawberries
- ¼ cup red currant jam or apricot jam or seedless strawberry jam
- 2 teaspoons water
Instructions
- Combine flour, sugar, and salt in a bowl and cut in grated frozen butter until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough holds together.
- Form dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out chilled dough and press into a 9-inch tart pan. Prick the base with a fork.
- Bake crust for 12 to 15 minutes until lightly golden. Let cool completely.
- Beat cream cheese, sour cream, and sugar until smooth. Add egg yolk, salt, vanilla extract, and lemon peel; mix until creamy.
- Spread filling evenly in the baked tart shell and bake at 350°F (175°C) for 12 to 15 minutes until just set.
- Allow the tart to cool completely.
- Wash and dry strawberries, then arrange them neatly on top of the tart.
- Heat jam and water in a small saucepan until smooth, then brush this glaze gently over the strawberries for a shiny finish.
Notes
- Chill the tart for 1 hour before serving for improved texture and flavor.
- Use small sweet strawberries for the best presentation.
- Garnish with mint leaves or a dusting of powdered sugar for extra appeal.