Roasted Strawberry Tart
MAKES 1 (9-INCH) TART
Use only peak season, ripe, local berries–and then roast them to bring out even more flavor and sweetness. Don’t be fooled by the tart’s elaborate design. It’s a little tedious to arrange the berry slices, but the process is actually quite simple. The result is not only beautiful, but delicious!
Ingredients
- 1/2 recipe All-Butter Pie Dough (see Cook's Tips)
- 8 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Zest of 1 lemon (divided use)
- 2 pints strawberries (1 1/2 lbs), hulled and sliced 1/4-inch thick)
- 2 tablespoons unsalted butter, melted
Directions
- On a lightly floured surface, roll out pie dough into a 12-inch circle. Transfer to a 9-inch tart pan. Press dough into sides of pan. Crimp edges. It's okay for crust to be slightly taller than top of pan. Refrigerate or freeze crust at least 30 minutes (and preferably 2 hours) prior to baking.
- Preheat oven to 425°F. Line chilled pie crust with double layer of aluminum foil. Place tart pan on baking sheet. Fill crust to top with pie weights (ceramic beads, dry beans, rice, or even granulated sugar). Bake crust 15 minutes.
- While crust is baking, place cream cheese and sugar in large mixing bowl. With an electric mixer, beat on low speed until soft and creamy. Add egg, vanilla extract, salt, and half the lemon zest. Beat on medium speed until well combined.
- When crust has finished baking, carefully lift edges of foil to remove weights and set aside.
- Reduce oven temperature to 325°F. Fill crust with cream cheese mixture. Return to oven and bake 10 minutes.
- Remove tart from oven. Arrange strawberries on top in concentric circles, working your way from outside in, with berries pointing up. Brush berries with melted butter. Return to oven and bake an additional 35 to 40 minutes or until strawberries are roasted and jammy.
- Cool completely on wire rack. Remove tart from pan and place on serving dish. Top with remaining lemon zest.
Cook Tips
We suggest always making a full recipe of all-butter pie dough. Either blind bake both halves to use for pies that do not require baking or freeze half for use another time.
This recipe is ideal for showcasing peak-season berries, which are naturally sweet and need no added sugar. If your strawberries are less ripe, you may want to brush the tart with simple syrup after baking (step 6). To make the syrup, heat 2 tablespoons sugar with 2 tablespoons water, stirring until dissolved.
Nutrition
- Calories: 340
- Fat: 0 g
- Saturated Fat: 14.0 g
- Trans Fat: 1.0 g
- Cholesterol: 85.0 mg
- Sodium: 290.0 mg
- Carbohydrates: 28.0 g
- Fiber: 2.0 g
- Added Sugars: 6.0 g
- Sugar: 0 g
- Protein: 5.0 g