Around town we have these single standing strawberry stands set up here and there and I love it! It’s so easy to get persuaded by those big signs and those extra juicy and sweet smell strawberries. I bought an entire flat of them the other day and have been making tons of strawberry things including jams, salsas, salads, etc. Today we have this Strawberry Tart that I’ve also been making with the loads of strawberries I have.
This tart is so easy to make and really tasty. It’s perfect to enjoy with a cup of coffee or tea for breakfast or with a scoop of ice cream for dessert. I also like how simple and pretty this tart is and the pistachios add a nice textural crunch to the dish. If you’re looking for a fuss free dessert to make in 30 minutes this summer, this tart is perfect! Enjoy!
How to Make Our Strawberry Tart
Ingredients
Process
- Preheat oven to 400˚F. Place cream cheese and honey into a mixing bowl.
- Beat together until light and fluffy.
- Place your puff pastry sheet onto a parchment lined baking sheet.
- Spread honey whipped cream cheese in an even layer leaving half an inch edge.
- Spread strawberries over the cream cheese in a single, even layer.
- Then evenly stack rest of sliced strawberries over single layer of strawberries.
- Fold in the ½ inch puff pastry border and place tart into the oven.
- Remove tart from oven and cool for a few minutes.
- Drizzle honey and sprinkle chopped pistachio over the top. Allow the tart to cool for 15 minutes before you cut into it and serve.
Preventing a Soggy Strawberry Tart Crust
A soggy crust is a huge bummer. Ideally, you eat this tart the day you make it. However, because we make our tart with puff pastry, you can easily reheat and re-crisp up the bottom.
You can reheat in the oven at 250° until it’s heated through. You can also place the pieces in a nonstick skillet heated on low heat until it crisps up.
Variations
We love this simple tart, especially because it can easily be customized based on personal preferences.
- For a more ‘tart’ flavor swap the cream cheese out for some whipped goat cheese.
- If you want a saltier ‘bite’ try sprinkling the top with sea salt flakes OR replace half the cream cheese with whipped feta.
- The pistachios can also be replaced with toasted and crushed hazelnuts or almonds.
Storing and Reheating Instructions
To store any leftover strawberry tart, place pieces in an airtight container. Top each layer with a piece of parchment (to help absorb any excess moisture) before sealing with a lid. Refrigerate container for up to 2 days.
To reheat, place individual pieces onto a parchment lined baking sheet and bake for a few minutes at 350˚F until heated through. (the tart can also be enjoyed cold or at room temperature)
What to Serve with Our Strawberry Tart
We love the tart as is, but also love adding a big scoop of vanilla ice cream on top or even a big dollop of sweetened whipped cream!
You can also top individual tart pieces with a vanilla custard or curd for an extra rich and decadent experience!
More Delicious Strawberry Recipes You Will Love
Strawberry Tart
INGREDIENTS
- 6 ounces cream cheese, softened
- 3 tablespoons honey, plus more for drizzling
- 1 sheet puff pastry, thawed
- 18 to 20 strawberries, hulled and thinly sliced crosswise
- ¼ cup crushed pistachios
INSTRUCTIONS
- Preheat oven to 400˚F.
- Place cream cheese and honey into a mixing bowl and beat together until light and fluffy, about 1 minute.
- Place puff pastry sheet onto a parchment lined baking sheet and spread honey whipped cream cheese onto the surface, in an even layer.
- Spread strawberries over the cream cheese, leaving a ½ inch border, in a single, even layer, before stacking the remaining strawberries.
- Fold in the ½ inch puff pastry border and place tart into the oven.
- Bake tart for 18 to 22 minutes or until the crust is golden brown and the strawberries have caramelized.
- Remove tart from oven and drizzle honey over the top. Sprinkle pistachios over the top.
- Allow tart to cool, about 15 minutes before slicing and serving.
NOTES
- *Makes 1 8”x8” tart
- Honey and cream cheese mixture can be made ahead of time and refrigerated for up to 2 days.
- When ready to use, allow cream cheese mixture to sit at room temperature for at least 1 hour to soften, which will make it easier to spread.
- Strawberries can be cut up to 2 days ahead of time and stored in an airtight container in the refrigerator. If strawberries get too juicy when cut, gently blot with paper towel before arranging on tart to prevent tart from getting soggy.
Did you make this recipe? We want to see!
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This was delicious and super easy! I used the full 8 oz package of cream cheese and it turned out great. (And has a lovely presentation as well!)
What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!Thank you so much for the recipe!
This was so delicious, a big hit! I soaked my strawberries in balsamic and a bit of sugar the night before to give them some additional flavor. Worked out great!
Confused on the border, you leave a 1/2″ border but then turn it in 1/2″ but I still see a border. Thanks for helping me on this :)
Lol, you’re absolutely right! It should say leave a 1 inch border, then fold over 1/2 inch. Sorry for the confusion! Updating the recipe now!
Glad I read the comments on the 1″ border. You may want to correct the recipe 😊
Oh strange that it didn’t update! Thanks for letting us know
This looks amazing! Can’t wait to try it. I think I might add a little rose water to the cream cheese? Hmmm….
had to comment after seeing the photograph, it’s so gorgeous I don’t care if it’s edible or not! What a lovely recipe, thank you, great for 4th and other entertaining, flavors though look wonderful too, with cream cheese and pistaccios
Wow, what an amazing looking tart!!!! Strawberry and pistachio are my favorite!!!!! Have to try making it this weekend.