Strawberry Tart

By Joanie Zisk

Prep Time:

40m

Bake/Cook Time:

20m

Yield:

6 to 8 servings

Our Strawberry Tart is a bright and fresh dessert that's as pretty as it is tasty. Made with a tangy cream cheese filling nestled in a crisp, buttery crust and topped with sliced strawberries, this Strawberry Tart is a celebration of summer's favorite berry. The fresh strawberries are plump, juicy, and bursting with flavor, providing a fresh and fruity flavor that balances the richness of the buttery crust and the cream cheese filling. This elegant dessert is easier to make than it looks. Serve it as a centerpiece at any dinner party, baby shower, or summer picnic.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Ingredients

Buttery Crust

1/2 cup sliced almonds
3/4 cup all-purpose flour*
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
2 tablespoons cold water

Strawberry Glaze

1 pint strawberries, hulled and sliced (for the glaze)
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
2 wide strips lemon zest
1 teaspoon lemon juice
1 cup water

Cream Cheese Filling

1/2 cup ricotta cheese, room temperature
1 package (8 ounces) cream cheese, room temperature
1/4 cup Dixie Crystals Confectioners Powdered Sugar
Pinch nutmeg

Decoration

1 pint strawberries, hulled and sliced
1/2 pint blueberries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375°F. Spread almonds on a baking sheet and bake until golden, about 5 minutes. Transfer to a plate and let cool.
Combine flour, 1/3 cup of toasted almonds, granulated sugar, and salt in a food processor and pulse until finely ground. Add pieces of butter and pulse until mixture resembles wet sand. Add 2 tablespoons cold water and pulse until dough becomes smooth. Turn out dough onto plastic wrap, place another piece of plastic wrap on top, and form dough into a disk. Wrap tightly and refrigerate for 15 minutes. Unwrap dough and press evenly into bottom and up sides of a buttered 9-inch pie or tart pan. Freeze until firm, about 10 minutes.
Place pie pan on a baking sheet and bake until crust is golden brown, about 20 minutes. Transfer to a rack to cool completely.
Glaze: Combine sliced strawberries, granulated sugar, lemon zest, lemon juice and 1 cup of water in a small saucepan. Bring to a simmer over medium heat and cook until strawberries are soft and glaze is thickened - about 10 minutes. Remove lemon zest and let glaze cool.
Filling: Mix ricotta, cream cheese, confectioners sugar, and nutmeg until smooth. Spread evenly in crust. Spoon strawberry glaze over cream cheese filling. Arrange sliced fresh strawberries on top of filling and around the softened strawberries. Scatter fresh blueberries around top of tart. Brush topping strawberries and blueberries with any remaining glaze.
Cover and refrigerate for at least an hour.

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