Ingredients
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1 (8 ounce) ball sweet pastry dough
Sweet Cheese Mixture:
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1 (8 ounce) package cream cheese, room temperature
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2 tablespoons crème fraîche
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2 tablespoons white sugar
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1 large egg yolk
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¼ teaspoon salt
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¼ teaspoon vanilla extract
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½ teaspoon grated lemon zest
Strawberries:
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1 pound fresh ripe strawberries, hulled, halved
Glaze:
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¼ cup apricot jam
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2 teaspoons water
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to the prepared baking sheet.
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Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
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Use a fork to "dock" dough's bottom surface, covering it with tiny holes to prevent dough from bubbling up as it bakes.
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Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
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Place cream cheese, crème fraîche, sugar, egg yolk, salt, vanilla, and lemon zest in a mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
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Transfer filled tart to the oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
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Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on cheese layer.
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Place apricot jam and 2 teaspoons water in a saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to a serving plate.
Chef's Notes
For a homemade crust, use 1/2 of my recipe for Buttercrust Pastry Dough.
To crimp edges of tart shell, flour your hands. Hold your thumb and forefinger about 2 inches apart lightly against the outside edge; push dough from the inside against two fingers to create crimping.
You can substitute 8 ounces fromage blanc for the cream cheese.
Nutrition Facts (per serving)
320 | Calories |
19g | Fat |
34g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 320 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 9g | 43% |
Cholesterol 62mg | 21% |
Sodium 297mg | 13% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 1g | 4% |
Total Sugars 19g | |
Protein 4g | 9% |
Vitamin C 34mg | 38% |
Calcium 36mg | 3% |
Iron 1mg | 4% |
Potassium 131mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.