Description
This Whipped Strawberry Tart features a buttery, flaky pre-baked crust filled with lightly sweetened, fluffy whipped cream and topped with fresh, sliced strawberries glazed with a shiny fruit jam. It’s a beautiful and refreshing dessert perfect for spring and summer gatherings.
Ingredients
Scale
For the Tart Crust
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 4-6 tablespoons ice water
For the Whipped Cream Filling
- 2 cups heavy cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping and Glaze
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons strawberry jam or apricot jam
- 1 tablespoon water
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to evenly distribute the ingredients for the crust.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to incorporate the butter until the mixture resembles coarse crumbs, ensuring a flaky crust texture.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently just until the dough begins to come together. Avoid overmixing to keep the crust tender.
- Form the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up the butter.
- Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle, large enough to fit your tart pan.
- Transfer to Tart Pan: Carefully place the dough into a 9-inch tart pan with a removable bottom. Press it firmly into the bottom and sides, then trim any excess dough hanging over the edges.
- Pre-Bake the Crust: Dock the bottom with a fork to prevent puffing. Line with parchment paper, fill with pie weights or dried beans to weigh down the crust.
- Bake: Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake another 5-7 minutes until golden and cooked through.
- Cool: Allow the tart crust to cool completely in the pan before adding any filling.
- Chill Equipment: Place your mixing bowl and whisk attachment in the freezer for 15-20 minutes to ensure the cream whips properly.
- Whip the Cream: Pour cold heavy cream into the chilled bowl. Beat on medium speed until soft peaks form.
- Add Sweeteners: Gradually add powdered sugar, vanilla, and a pinch of salt while continuing to whip until stiff peaks form, taking care not to overbeat.
- Fill the Crust: Spoon the whipped cream evenly into the cooled tart shell, smoothing the top gently.
- Arrange Strawberries: Decoratively place sliced strawberries over the whipped cream to cover the surface.
- Prepare the Glaze: In a small saucepan over low heat, warm the strawberry or apricot jam with water, stirring until smooth. Strain to remove any solids.
- Glaze the Strawberries: Using a pastry brush, coat the strawberries with the warm glaze to give a shiny, appetizing finish.
- Chill: Refrigerate the completed tart for at least 30 minutes to set and chill before serving.
Notes
- Ensure the butter and cream are very cold for the best texture in crust and whipped cream.
- Do not overmix the dough or the cream to avoid toughness or butter turning to liquid.
- Using a removable-bottom tart pan makes it easier to serve slices neat and clean.
- The glaze not only adds shine but helps keep the strawberries fresh and prevents them from drying out.
- You can substitute apricot jam for strawberry jam if preferred.
- Chilling times can be extended if preparing ahead of time for convenience.
