Food Blog/Recipes

Strawberry Tart

I love all the fresh fruits and vegetables available this time of year.  This month I would like to highlight fresh strawberries.  This tart is simple to make and looks very impressive!

Photo by Doug Korody
Photo by Doug Korody

Strawberry Tart


  • 1 prebaked graham cracker crust – use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan, although you could make it in a 9-inch springform pan or a 10-inch pie plate – lots of options. (Follow the directions on the box of Graham Cracker Crumbs)
  • Filling:
  • 8 oz. package light cream cheese, at room temperature
  • ¼ cup sugar
  • ½ tsp. vanilla extract
  • ¼ tsp. almond extract
  • Topping:*
  • 6 cups small fresh strawberries, divided
  • 1 Tbsp. fresh lemon juice
  • 2/3 cup sugar
  • 1 Tbsp. cornstarch
  • 2 Tbsp. sliced almonds, toasted.


  1. Filling: combine all the filling ingredients in a medium bowl; stir until smooth. Spread the mixture over the bottom of the prepared graham cracker tart crust.
  2. Topping: in a food processor or blender, place 2 cups strawberries and process until smooth. Pour into a small saucepan and add the 2/3 cup sugar, and cornstarch. Cook over medium stirring with a whisk constantly, bring to a boil. Reduce heat to low, cook 1 minute. Remove glaze from heat and let cool to room temperature, stirring occasionally.
  3. Combine the remaining strawberries with the lemon juice, toss to coat. Arrange berries, bottoms up over the tart filling. Sprinkle the almonds around the edge. Cover and chill 3 hours before serving.


* This makes more glaze than is needed for 1 tart. You can freeze it for later, or try it on ice cream or yogurt.

Leave a Reply

Your email address will not be published. Required fields are marked *