I love this seasonal tart. I made it last Saturday, when my cousin Heath was visiting. I also made it on Tuesday, as part of a live cooking-demonstration for the Kinderhook Garden Club. And this morning, I whipped up the tart yet again, in order to photograph the step-by-step recipe for you! (Flash forward seven whole years, and I made the tart for my YouTube lifestyle channel. The video is embedded below.)
To see me make this tart from start to finish (and to see me serve it for Afternoon Tea), watch the above video tutorial. Then scroll down for the printable recipe.
This is an awesome tart, my friends. The crust is good ole Pate Brisee Sucree (French pastry dough), spread with sweetened cream cheese, and crowned with perfectly-ripe, freshly-picked, local strawberries. To make the berries glisten, I brushed them with red currant jelly. (In the video, I glazed the berries with strawberry jam.)
Want to try this deliciousness? Here we go:
First, make a batch of Pate Brisee Sucree…
And blind-bake it in a 9-inch removeable-bottom tart pan. You can find such pans at any kitchen supply store, or online from Amazon. They are not expensive.
Not sure how to make and blind-bake Pate Brisee Sucree? Click here for the easy directions.
Now grab some fresh, local strawberries (you’ll need about 40 medium-size berries for this tart)…
And slice off the stem-ends. Set the berries aside.
Then fling an 8-ounce block of cream cheese into a purple bowl…
Add 1/2 cup of confectioners’ sugar…
And the grated zest of 1 lemon. I hope you have a microplane zester.
Beat the works with a blue spoon until perfectly smooth.
Now plop the cream cheese mixture onto the center of the tart shell…
And spread it out evenly with the help of an offset spatula.
Lick the spatula.
Now arrange the berries in concentric circles…
Until the tart shell is fully loaded.
Shall we give our berries a glistening glaze? Good. Grab 2 tablespoons of red currant jelly…
And mix it, in a small microwave-safe bowl, with 1 teaspoon granulated sugar. Heat the mixture in the microwave until the jelly melts and starts to boil — about 45 seconds. Stir thoroughly to break up any clumps.
Then take a pastry brush and go to town, dabbing the berries with the melted jelly. The berries will sparkle.
Then grab a plate and a fork, and dive into this sexy seasonal sumptuousness.
Think you’ll give this recipe a go? You can let me know by leaving a comment. As always, I love hearing from you.
Enjoy seasonal recipes? Get my email updates!
Meantime, here’s the printable:
If you already have a French pastry shell in your freezer, you can make this bit of poetry in a matter of minutes. The crust is spread with cream cheese and lemon zest, and topped with shimmering, freshly-picked strawberries. It's the perfect finish for a June dinner party.
Ingredients
- 1 recipe Pate Brisee Sucree, blind baked in an 8-inch removable-bottom tart pan
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (50g) confectioners' sugar
- The grated zest of 1 lemon
- 40 medium-large, perfectly-ripe, freshly-picked strawberries, hulled
- 2 tablespoons strawberry jam OR red currant jelly
- 1 teaspoon granulated sugar
Instructions
- Put the cream cheese, confectioners' sugar and lemon zest in a medium bowl, and beat with a spoon until perfectly smooth. Then scoop the mixture onto the center of the tart shell, and spread it out evenly with an offset spatula. Arrange the strawberries, flat (hulled)-side down, in concentric circles over the cream cheese mixture.
- Mix the red currant jelly and granulated sugar in a small, microwave-safe bowl. Microwave on "high" until the jelly melts and starts to boil -- about 45 seconds. Stir to dissolve any clumps of jelly. Using a pastry brush, dab the jelly mixture all over the tops and sides of the berries. Refrigerate the tart until serving time.
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Becky D. says
Mmmmmm, I am going to try this for our 4th of July cookout!
Brenda Johnson says
Dear readers- please tell me that no matter what corner of the earth you are reading this from, you have wonderful fresh strawberries!!!!! Juicy sweet jewels that are perfection in themselves, leave it to Kevin to improve upon that perfection! Crisp buttery crust, creamy lightly sweetened cream cheese with a sunny kiss of lemon- AMAZING!!! Beautiful to look at, delicious to eat- a go to summer treat!! Thanks for sharing Kevin!!
Linda says
Wish I could just pull it out of the computer. We have a farm nearby and I will buy the berries tomorrow and give this a try. Thanks for sharing, Kevin. BTW is there any alternative to the currant jelly?
Mary in Iowa says
I tore out my strawberry patch last fall and threw the works into the compost bin. A new bed won’t be planted until next spring, but a neighbor and I are heading to a you-pick farm next week. This–or a variation–will definitely be on the agenda. Am thinking of planting some currants this fall to make my own jelly in the future.
Beverly, zone 6, eastern PA says
Even though I have bowls of fresh strawberries sitting in my fridge right now, I can’t make this recipe until we have finished the Lavender Shortbread Cookies which I made today using your recipe, Kevin, stuck inside on a rainy day. My lavenders are at just the right stage for making those” lovelies” and they are so good! I hope to take some to a Father’s Day dinner, if they last that long. After that, the strawberry tart will be tackled. Your ideas inspire us! Thank you, thank you.
Tressa says
Wow.
Cam Koerber says
Will definitely try this! Anyway I must have missed this but what does “blind baked” mean? Should I take off my glasses?
Kevin Lee Jacobs says
Hi Beverly – So glad my Lavender Shortbread Cookies worked out for you!
Hi Cam – For step-by-step directions on making and baking a Pate Brisee Sucree tart shell, see this recipe: Perfect Sweet Tart Crust.
Mary in Iowa says
Cam Koerber: Thanks for the hearty laugh! Love your sense of humor!
JOn Beattie says
Beautiful !!! Thanks again Kevin!
Marilyn says
It is one of my favorites and have been makinking it for years. When peach season is in full swing I make it with peaches and blueberries tossed in a glaze tinted with crushed berries.
Sheri says
I could “Face-Plant” right into that.
Diane says
“Lick the spatula” … BWAHAHA!
Debbie says
I have been waiting for this recipe since I first saw you post a picture of this YUMMONIE looking TART! Now to find a tart pan like youuuuuuuuuuuuu have… and a blue spoon of course 🙂
Deborah West says
I love fresh strawberries and all berries available in the summer. This looks like a winning recipe to prepare and share with friends and family. Thank you!
Bette Hanauer says
In the narrative you speak of an 8 inch tart pan but the actual recipe specifies a 9 inch pan. Do you think the recipe will work for either size? Neither a skimpy crust nor a too thick one would make me happy.
gloria says
Since you have started sharing your secrets with us, I have become a fabulous chef, especially in the dessert department. No fears. just follow your directions ala “Plop the cream cheese” and
“Lick the spatula” and a Star is Born.
Keep up the wonderful work!
Donna Cheung says
Hi Kevin,
I have made your Pate Brisee pie crust twice, it is very delicious, but I have noticed that there are two different recipes for Pate Brisse on your site, one with water and no egg, and one with egg and no water…why is that? Which one do you use most often?
Renate says
If I could keep the chipmunk from pulling them off andtaking 2 bites and than leaving them, I might enjoy one too. Anyone have suggestions? Traps do not work, because some small ants that I never see otherwise come by the million and eat the bait snd chippy won’t touch it.
Kevin Lee Jacobs says
Hi Donna Cheung – Yes, there are 2 types of Pâte brisée. The egg version is for a tender-firm tart shell. The other version, which includes a little water, and no egg, is for flaky pie crusts. Both types are delicious!
Leslie D says
Hi Kevin,
Our local berries are just coming in. I can hardly wait to try this recipe, it looks great.
Glad to have your instructions to lick the spatula – now I have an excuse.
Many thanks for this and all your recipes and garden tips. I am also making rhubarb sauce, but I prefer the addition of the flesh of a large navel orange plus the zest of that orange – delicious.
Scritch to Lily, love to all.
E. Karan says
I think mascarpone may be a good thing to try here 🙂
Kevin Lee Jacobs says
Hi Leslie D – Licking the spatula is not an optional step. (Tee-hee.)
E. Karan – Mascarpone could be a marvelous base for strawberries. Enjoy!
Sheryl L Graves says
I am dairy intolerant (that makes me sound so…snooty…that’s NOT what I mean!) and am wondering if there is some other base I can substitute for the cream cheese in this tart. (I also looked at a couple of your other strawberry recipes…all with cream cheese!!!) BTW, I love cream cheese…but it’s just too much for me.
Sheryl
Lynnie says
I will be making this for sure soon. Such a festive summer dessert!
Deborah Rogers says
Love how easy this recipe is AND you’ll be happy to know that a sunshine yellow mixing bowl will work just as well as a purple one in a pinch 😀
mlaiuppa says
I came here looking for a recipe for Pots de Creme (I can always count on you) and spotted your most recent post on this luscious strawberry tart. I am ready to do this. I will be using a smaller tin and halving the recipe as this is just for ME and I am going to eat all of it! Instead of a gazillion leftovers I have to eat over and over for a week I am not cutting recipes and cooking for one. Or no more than two so only one repeat. (I’ve also added an instant pot with air fryer lid to my arsenal. Next up? A food processor.)
This tart is for this month and after that I will be tackling pots de creme.
Just love the recipes, garden tips and the videos on both. If I’m not careful I’ll just watch all day and nothing will get done.
Patti Haber says
Hi Kevin,
I am new to your channel and I love watching your videos. Cooking ( especially your desserts), gardening, your beautiful house, afternoon tea, drinks and nibbles, all of your content appeals to me. I am so glad I found your channel. I think we would be best of friends!
Sincerely,
Patti