strawberry tart recipe

This Strawberry Tart from Delish.com is the perfect dish for celebrating spring.

Easy Strawberry Tart

c. all-purpose flour

c. sugar

kosher salt

tbsp. butter

heavy cream

(8 oz.) blocks cream cheese, softened

lemon

pure vanilla extract

strawberries,

strawberry

There crust is dead on. The filling needs work in my opinion if it was more like a cheese cake filling ( more firm ) I believe I would have enjoyed it more, instead has a firm but yogurt consistency. Also the filling made more then need. Would reduce cream cheese to 12 oz and maybe 1/4 cup of the whip cream also reduce to half of a lemon juice. Possibly add 1 tablespoon of strawberry preservatives to the feeling. I would also soak strawberries for a half a day in a sugar and vanilla mixture with water. Is super easy to make.

Mine came out great! Really simple instructions. Thanks!

I made this and it is super good 👍🏻👌🏻😍

PUH LEESE! It was soooo good! I am definitely  passing this down to future generations. That filling is TO DIE FOR!!! It also looks sooo good when its done! You should try it!!

Spectacular looking tart.  Impressed all those at dinner. Yummy too!

https://streaming.hearstdigitalstudios.com/7bc2176b-3b8b-4884-9238-9abd2b6d2dc8/video_rover_16x9_1080p_hd_1556144242_33766.mp4

Spring was made for this easy strawberry tart.

Strawberry Tart Is Just The Dessert You Were Looking For

An easy summer tart filled with vanilla scented strawberries and surrounded by tender almond dough and sliced almonds.

Finnish Strawberry Almond Tart

all purpose flour

almond flour

sugar

salt

unsalted butter

milk

strawberries

cornstarch

vanilla bean (split in half lengthwise and seeds scraped)

lemon juice

almonds

Preheat oven to 350 degrees.

Combine flour, almond flour, sugar and salt in the work bowl of a food processor.  Process briefly to combine. Sprinkle cubes of butter over the top and pulse until mixture has a sandy texture, approximately 12 pulses.

With the machine running, add the milk through the feeder tube. Process until dough just begins to clump together in pieces.  It will seem dry, but when you squeeze the dough in your hand it should stick together.

Press approximately two-thirds of the dough into a 14 x 4 inch tart pan with a removable bottom, starting at the bottom of the pan and working the dough up the sides as you go.  The crust should be about ¼ inch thick. Wrap remaining dough in plastic wrap and reserve for the topping.

Refrigerate the tart shell and the reserved dough for 30 minutes.  (The crust can be prepared the day before. In that case, wrap the tart shell in plastic wrap and store in the refrigerator for up to 24 hours).

Meanwhile, prepare the Strawberry Filling.  Combine all ingredients except almonds in a medium bowl.  Set aside to macerate at room temperature while the dough continues to chill.

Remove the tart pan from the refrigerator.  Fill with the strawberry filling. Crumble the remaining dough over the top in small pieces and sprinkle with sliced almonds.

Place tart pan on a sheet pan and transfer to the oven.  Bake until the tart is golden brown and bubbly, 45-50 minutes.  Let cool slightly before cutting into slices and serving warm. This tart is best on the day it is made.

What could be more inviting than this Strawberry Crumb Tart? Fresh strawberries on top of Nutella along with an unusual shaping technique that requires no tart pan. It&#039;s quickly mixed in the processor with an easy assembly.

Strawberry Crumb Tart Recipe

unsalted butter, cold (58 grams)

brown sugar (35 grams)

sugar (35 hgrams)

cake flour (75 grams)

almond extract

water

instant yeast

vanilla extract

all-purpose flour (140 grams)

sour cream (58 grams)

sugar (40 grams)

strawberries *

Nutella

The butter needs to be cold.  Cut it into small cubes.

Place the cake flour, granulated and brown sugars in the bowl of a processor.  Process to mix completely.

Add the butter and almond extract. Pulse to form crumbs.  Do not over process or it will become a paste.  Refrigerate until needed.  This can be made a few days ahead and kept covered in the fridge.

Crumb Topping

The butter needs to be refrigerator cold.  Cut in small cubes.  Keep cold.

Combine the water, yeast, and vanilla in a tiny bowl.  Stir together and set aside.

Place the flour in the processor and pulse to mix.

Add the cold butter and process until the butter is indistinguishable.

Add the remaining ingredients including the yeast mixture and process until a ball forms.  Refrigerate for several hours until cold and firm.

The pastry dough can be made a day or two ahead, wrapped and refrigerated.

Pastry Dough - Despite the fact that this dough has yeast in it, it is never put to rise.

Preheat the oven to 325°F.  Line a half sheet pan with parchment paper and set aside.

Remove the dough from the fridge.  If it is hard, let it sit for a few minutes until you can roll it.  Do not let it get soft - it should remain cold.

Roll the dough into a 10 1/2&quot; or  11&quot; round.  Center a 10&quot; cake board, plate turned upside down or a lid on the dough. Cut out the 10&quot; round. Transfer to the parchment lined half sheet pan.  Place in the fridge while you prepare the rest of the ingredients.

Rinse and dry the strawberries.  Cut the tops off and then cut them in half top to bottom.

If the following instructions are a bit confusing, please refer to the photos where it will become very clear.

Remove the pastry base from the fridge.  Place a 5 1/2&quot; to 6&quot; bowl in the center of the pastry.  Spread Nutella on the exposed dough to within 1/4&quot; of the edge of the circle.

Place the strawberries touching each other with the pointed ends touching the  bowl extending to the edge of the Nutella so the entire base is covered.

Crimp the edge of the pastry using your index finger and just pushing it in to meet the Nutella.

Carefully, remove the bowl and cut the exposed pastry into 8 wedges.  This is easiest done with a pizza cutter.  Cut it in half, then fourths and finally eights.

Pick up one wedge at a time and cover the strawberries with it.  Continue around until all 8 wedges are over strawberries.

Beat the egg with a fork until there is no white showing.  Brush the pastry and tops of the strawberries with the egg.  This will hold the crumbs in place.

Cover the tart with a much or little of the crumbs as desired, pressing them onto the egg wash.

Bake for 18 to 22 minutes or until the pastry is very lightly browned..

To serve, cut between the pastry wedges for one serving.

To Make Ahead:  The crumbs and dough can both be made ahead and refrigerated or frozen.  If frozen, thaw overnight in the fridge.  Prepare through spreading the Nutella on the pastry.  Remove the bowl, cover with plastic wrap and refrigerate overnight or freeze for several days.  If frozen, thaw in the fridge overnight.  Replace the bowl on the pastry.  Continue as above in the instructions.

Assembly - This should be assembled the day it is served.  See below for making it ahead.

Top 3 strawberry tart recipe recipes from across the web

The most viewed strawberry tart recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Strawberry Tart

Finnish Strawberry Almond Tart

Strawberry Crumb Tart Recipe

Top 3 strawberry tart recipe recipes from across the web

The most viewed strawberry tart recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Strawberry Tart

Finnish Strawberry Almond Tart

Strawberry Crumb Tart Recipe

The most viewed strawberry tart recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine