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Strawberry Tart

To prevent the delicate crust from breaking, leave it in the pan while assembling and chilling tart. Unmold tart just before serving.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Serves 8
Strawberry Tart

Source: Everyday Food, May 2006


For the Crust

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/3 cup sugar
  • 1/4 teaspoon salt

For the Filling

  • 1 bar (8 ounces) reduced-fat cream cheese, softened
  • 1/4 cup sugar
  • 1 1/2 to 2 pounds strawberries, hulled and halved
  • 1/4 cup seedless red currant jelly


  1. Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.

  2. With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.

  3. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.

  4. Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).

  5. Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.

  6. In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

Cook's Note

To hull strawberries, insert the tip of a paring knife below the strawberry's stem. Gently cut around to remove only the base of the stem and the white core.

Reviews (17)

  • mmfontaine12 3 May, 2013

    This is the best recipe, it holds a special place in my heart. After finishing this dessert, my now husband proposed to me!!

  • awesome5147 8 Aug, 2012

    The crust was very easy to make, and turned out beautifully. I also used the food processor to mix the cream cheese & sugar (why dirty another bowl?), and I added some lemon juice and zest to the cream cheese (as another reviewer suggested). This tart didn't last 15 minutes at family dinner night. Delicious!

  • ljwaldron 30 May, 2011

    It is delicious, easy and doesn't interfere with the fresh taste of the berries. The shameless promotion of your own recipes should not be allowed!

  • vinniepug 21 May, 2011

    Just made mini versions in a silicon bun sheet and added red sugar sprinkles on top...
    Half of them gone in three minutes! At least they like 'em!!

  • turquoise67 12 Jun, 2010

    I baked this tart this morning for dinner with our friends. I was afraid that the dough will no turn out good without water. But it turned out just great! This dessert is so light and deliciouse, just right for hot weather. Our friends and my husband really liked the tart. It is one the easiest and best desserts i have ever made. Thank you for the great recipe!

  • athomical 3 Apr, 2010

    I used seedless raspberry jelly and added about 1/4 cup to the cream cheese mixture. I also made a strawberry mousse to put on top, so the fresh cut strawberries make a middle layer! I was so delighted with myself I made a chocolate/banana version in a chocolate crust, but with out the cream cheese layer!

  • ivanabudic 25 Mar, 2010

    I added some lemon juice and lemon zest to the filling. It was very good.

  • Croco 22 Feb, 2010

    Very nice and tasty. It was a success. However, I could not get a dough without adding water, any advice?

  • karendace 3 Jul, 2009

    What a show stopper! Not only makes a great impression, but it tastes GREAT! This has become a go to for sure.

  • pennymartin1 8 Jul, 2008

    I brought this strawberry tart to a dinner party and it was a huge success. It looked very pretty and tasted great. I made it in the 9" tart pan and think that the crust was a little too thick. I wouldn't use all the dough next time for this pan. It came out of the pan very easily though!

  • Ileneg 6 Jul, 2008

    Deliccious!! Pretty enough to bring to a party, yet tasty enough that you might not want to share it! Tasty shortbread crust, lihgtly sweet cream cheese in the middle and fresh local strawberries, very easy preparation makes this a winning combination in my family. I used a regular pie dish and found it works out just fine. It comes out fo the dish very easily so you don't ruin the presentation. (As if anyone cares when they taste it. )

  • bakingirl93 5 Jul, 2008

    This turned out beautifully, and I used a 9-inch springform pan instead of a tart pan. It tasted amazing, and after sitting a while the crust got softer, which I thought was very good.

  • DixieA 2 Jul, 2008

    I use the small end of my melon baller to remove the stems and hull from my strawberries. It's very quck, simple and makes a very clean, neat job of it.

  • PenelopeRB 29 Jun, 2008

    Very tasty and easy to make. The most time consuming part was prepping the berries and then brushing them with jelly once the tart was assembled. Be sure to keep an eye on the crust as it's not as good if it gets too brown. Beautiful presentation! I'll make again, though the Blueberry Tart also from MSL was an even bigger hit.

  • jdlee 16 May, 2008

    I made this for Mothers Day and it was a HUGE hit! Now I am being solicited to make it for every event and it was easy on top of that!

  • ersi 21 Apr, 2008

    try to substitute the granulated sugar with congfectionate, and do not beat the cream cheese with the sugar. Simply stir it to be incoropreted fully; this will make the filling a lot less runny.

  • JennyBop 14 Feb, 2008

    A great dessert for entertaining. Very light and delicious.

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