Monday, May 5, 2014

Cream Filled & Glazed Fresh Strawberry Tart

Cream Filled & Glazed Fesh Strawberry Tart - Easy Life Meal & Party PlanningMay is Strawberry month which is always exciting around our house. Strawberries are one of our favorite fruits. Not only are they delicious on their own but they make lovely desserts.

You will enjoy this almond flavored pastry filled with a sweet cream cheese filling and topped with glazed strawberries.

Cream Filled & Glazed Fesh Strawberry Tart - Easy Life Meal & Party Planning
Print Recipe

Tart Ingredients 

1 quart strawberries, hulled & sliced in half

Tart Pastry
Tart Filling
Tart Glaze
Whipped Cream



1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon almond extract

1 1/2 sticks unsalted butter, softened 


Preheat oven to 375 degrees F.

Stir sugar, flour and salt together.
Cut in the butter with your fingers or a pasty blender until the size of tiny peas.  Blend until the pastry is smooth and holds together in a ball.
Press the dough into a 11-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even.
Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.



1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
2 teaspoon vanilla extract


Beat  cream cheese, sugar, and vanilla together until smooth. Spread over the lightly glazed cooled crust. 


Cream Filled & Glazed Fesh Strawberry Tart - Easy Life Meal & Party Planning
3/4 cup strawberry jam
1 tablespoon water over medium heat until melted.


Whisk strawberry jam and water together and heat over medium heat until melted.

Let cook slightly and then using a pastry brush lightly glaze cooled tart pastry.

Last Steps

Add filling to pastry and top with strawberries.

Brush glaze over strawberries using a pastry brush.
Serve with whipped cream.

Authored by +Terri Henkels 

Follow Us & Share

 photo facebook_zps9fdec939.png photo rss_zpsebb9d4b3.pngFollow on Bloglovin

No comments:

Post a Comment