Strawberry Tart with Orange Cream

This elegant, make-ahead tart is the perfect dessert for a dinner party when strawberries come into season. Use full-fat cream cheese for the best results.

 

Strawberry Tart with Orange Cream

 

Ingredients

 

For the dough:

• 1 egg yolk
• 1 tsp. vanilla extract
• 2 Tbs. ice water
• 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour
• 1/4 cup (2 oz./60 g) sugar
• 1/4 tsp. salt
• 1/2 cup (4 oz./125 g) cold unsalted butter, cut into cubes

For the filling:

• 1/2 lb. (250 g) full-fat cream cheese, at room temperature
• 1/4 cup (2 oz./60 g) sugar
• 1 tsp. finely grated orange zest
• 2 tsp. orange liqueur
• 1/2 lb. (250 g) fresh strawberries (about 2 cups), hulled and halved lengthwise
• 1/2 cup (5 oz./155 g) apricot jam

Directions

 

1. To make the dough, in a small bowl, stir together the egg yolk, vanilla and ice water. In a food processor, combine the flour, sugar and salt. Pulse 2 or 3 times to mix the ingredients evenly. Add the butter and pulse 8 to 10 times, until the butter pieces are the size of peas.

 

2. Pour the egg mixture over the flour mixture and process just until the mixture starts to come together.

 

3. Transfer the dough to a work surface and shape into a 6-inch (15-cm) disk. Wrap well in plastic wrap and refrigerate for at least 1 hour or up to 1 day.

 

4. On a lightly floured surface, roll out the dough into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Transfer it to a 9 1/2-inch (24-cm) tart pan, preferably with a removable bottom, and fit the dough into the pan. Trim off any excess by gently running a rolling pin across the top of the pan. Press the dough into the sides of the pan so that it extends slightly above the rim. Refrigerate or freeze the tart shell until firm, about 30 minutes.

 

5. Meanwhile, place a rack in the lower third of the oven and preheat to 400°F (200°C).

 

6. Line the chilled tart crust with aluminum foil, making sure to press the foil into the corners of the crust. Fill the foil-lined crust with dried beans, uncooked rice, or pie weights. Bake the lined crust until it dries out, about 15 minutes. Check to see if the crust is ready by pulling up one corner of the foil. If the foil sticks, the crust is not fully dried out. Return it to the oven and check every 2 minutes. Carefully remove the weights and foil, then continue to bake until the crust is golden brown, about 10 minutes longer. Transfer the crust to a wire rack and let cool completely, about 30 minutes.

 

7. To make the filling, using an electric mixer, beat together the cream cheese and sugar on medium speed until smooth, 3 to 5 minutes. Beat in the orange zest and liqueur until combined. Spread the cream cheese mixture evenly over the bottom of the tart shell. Arrange the strawberry halves in concentric circles on top, completely covering the surface of the tart.

 

8. In a small saucepan, warm the apricot jam over low heat until it liquefies. Pour through a fine-mesh sieve set over a small bowl to strain out any fruit chunks. Using a small pastry brush, gently brush the strawberries with a thin coating of the jam to glaze the fruit. Refrigerate until ready to serve, at least 1 hour and up to 24 hours.

 

9. Let the tart stand at room temperature for about 20 minutes before serving. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Serves 8.

 

 

 

Find more fresh ideas for pies, cakes, tarts and more in
our new Luscious Fruit Desserts.