Martha Stewart’s Easy Strawberry Tart is a stunning yet simple dessert that showcases fresh, juicy strawberries at their best. With a buttery shortbread-style crust, a smooth sweetened cream cheese filling, and a glossy currant jelly glaze, this tart is as delicious as it is beautiful.
Perfect for spring and summer, this dessert is ideal for entertaining, brunches, or special occasions when you want something elegant without too much effort.
Why Everyone Will Love This Recipe
This strawberry tart is a true crowd-pleaser.
- Buttery, crisp crust with a melt-in-your-mouth texture
- Creamy, lightly sweet filling
- Fresh strawberries for natural sweetness
- Elegant presentation with minimal effort
- Make-ahead friendly
It looks impressive—but is surprisingly easy to make.
What Is a Strawberry Tart?
A strawberry tart is a classic dessert made with a pastry crust filled with cream or custard and topped with fresh strawberries. This version stands out because of a press-in crust (no rolling needed), a cream cheese filling instead of custard and a glossy fruit glaze for a professional finish. The result is a dessert that’s both rustic and refined.
Baking Tips for the Perfect Strawberry Tart
- Keep the butter cold. This ensures a crumbly, tender crust.
- Press the crust evenly. Use a measuring cup for smooth edges.
- Freeze before baking. Helps the crust hold its shape.
- Cool completely. Prevents the filling from melting.
- Arrange strawberries tightly. Creates a beautiful pattern.
- Warm the jelly gently. Makes glazing easier.
Frequently Asked Questions
Can I use frozen strawberries?
Fresh strawberries are best for texture and presentation.
Can I make the tart ahead of time?
Yes. Chill for up to 24 hours before serving.
What can I use instead of currant jelly?
Apricot jam works as a great substitute.
Can I use a different fruit?
Yes! Try blueberries, raspberries, or mixed berries.
How do I prevent a soggy crust?
Make sure the crust is fully baked and cooled before adding filling.
Can I make mini tarts?
Absolutely. Use smaller tart pans and reduce baking time.
How to Store Strawberry Tart
Store in the refrigerator for up to 3 days, covered with plastic wrap or in an airtight container.
How to Freeze Strawberry Tart
Freezing is not recommended, as the fresh strawberries and cream cheese filling may lose texture.
Ingredients
For the Crust
- 1 + 1/4 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/3 cup granulated sugar
- 1/4 teaspoon
- salt
For the Filling
- 8 oz. cream cheese, softened
- 1/4 cup granulated sugar
- 1 + 1/2 to 2 pounds fresh strawberries, hulled and halved
- 1/4 cup seedless red currant jelly
How to Make Martha Stewart's Strawberry Tart
- Preheat your oven to 350°F (175°C).
- In a food processor, blend the flour, butter, sugar and salt. Pulse until the mixture forms moist crumbs.
- Transfer the dough to a 9-inch tart pan. Press evenly into the bottom and up the sides using floured fingers or a measuring cup.
- Freeze for 10–15 minutes until firm.
- Prick the crust with a fork. Bake for 25–30 minutes, until golden. Let cool completely.
- In a bowl, mix the cream cheese and sugar until smooth.
- Spread the cream cheese mixture evenly over the cooled crust. Arrange the strawberries in concentric circles, cut side down.
- Warm the currant jelly until liquid. Brush gently over the strawberries.
- Let the tart set for at least 20 minutes, then refrigerate for 1 hour before serving.
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