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Fresh Strawberry Tart

Bright, juicy strawberries layered over a creamy filling and crisp pastry make this tart feel like pure sunshine on a plate. Store-bought sweet pastry dough keeps the process approachable while still delivering a bakery-style finish.
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Total Time 2 hours 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 (8 ounce) ball sweet pastry dough
  • 1 (8 ounce) package cream cheese room temperature
  • 2 tablespoons crème fraîche
  • 2 tablespoons white sugar
  • 1 large egg yolk
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 1 pound fresh ripe strawberries hulled, halved
  • 1/4 cup apricot jam
  • 2 teaspoons water

Method
 

  1. Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
  2. Place pastry dough on a lightly floured work surface and roll into a round disk about 1/8-inch thick and 12 inches in diameter.
  3. Transfer dough to the prepared baking sheet.
  4. Brush the outside 2 inches around the edges of the dough lightly with water.
  5. Curl and roll the edge of the dough slightly to create a thicker border, then crimp the crust with floured fingers.
  6. Dock the bottom surface of the dough with a fork to create tiny holes.
  7. Bake the tart shell until golden brown, 20 to 25 minutes.
  8. Let the tart shell cool for about 10 minutes without turning off the oven.
  9. Combine cream cheese, crème fraîche, sugar, egg yolk, salt, vanilla extract, and lemon zest in a mixing bowl and mix thoroughly.
  10. Pour a thin layer of cheese mixture evenly into the pastry shell.
  11. Bake the filled tart until the cheese layer is set and the crust is browned, about 20 minutes.
  12. Let the tart cool completely to room temperature.
  13. Arrange strawberries cut side down with pointed ends facing outward, starting around the edges and working toward the center.
  14. Cut additional strawberry pieces as needed to fill gaps in the tart.
  15. Place apricot jam and water in a saucepan and heat over low heat until thin enough to brush.
  16. Let the glaze cool slightly, then brush generously over the strawberries and crust.
  17. Transfer tart to a serving plate before serving.

Notes

Store the tart covered in the refrigerator for up to 3 to 4 days. For the best presentation, add the strawberries and apricot glaze shortly before serving. Serve with whipped cream, coffee, or vanilla ice cream.