Roasted Strawberry Tart Recipe

Roasted Strawberry Tart


Use only peak season, ripe, local berries – and then roast them to bring out even more flavor and sweetness. Don’t be fooled by the tart’s elaborate design. It’s a little tedious to arrange the berry slices, but the process is actually quite simple. The result is not only beautiful, but delicious!


  • Zest of 1 lemon, divided use
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1/4 cup granulated sugar
  • 8 ounces cream cheese, room temperature
  • 1/2 recipe All-Butter Pie Dough (see Cook’s Tip)
  • 2 pints strawberries (1 1/2 pounds), hulled and sliced 1/4-inch thick
  • 2 tablespoons unsalted butter, melted


  1. On a lightly floured surface, roll out pie dough into a 12-inch circle. Transfer to a 9-inch tart pan. Press dough into sides of pan. Crimp edges. It’s okay for crust to be slightly taller than top of pan. Refrigerate or freeze crust at least 30 minutes (and preferably 2 hours) prior to baking.
  2. Preheat oven to 425°F. Line chilled pie crust with double layer of aluminum foil. Place tart pan on baking sheet. Fill crust to top with pie weights (ceramic beads, dry beans, rice, or even granulated sugar). Bake crust 15 minutes.
  3. While crust is baking, place cream cheese and sugar in large mixing bowl. With an electric mixer, beat on low speed until soft and creamy. Add egg, vanilla extract, salt, and half the lemon zest. Beat on medium speed until well combined.
  4. When crust has finished baking, carefully lift edges of foil to remove weights and set aside.
  5. Reduce oven temperature to 325°F. Fill crust with cream cheese mixture. Return to oven and bake 10 minutes.
  6. Remove tart from oven. Arrange strawberries on top in concentric circles, working your way from outside in, with berries pointing up. Brush berries with melted butter. Return to oven and bake an additional 35 to 40 minutes or until strawberries are roasted and jammy.
  7. Cool completely on wire rack. Remove tart from pan and place on serving dish. Top with remaining lemon zest.
  8. Cook’s Tips:
  9. We suggest always making a full recipe of all-butter pie dough. Either blind bake both halves to use for pies that do not require baking or freeze half for use another time.
  10. This recipe is perfect for highlighting peak season ripe berries which require no additional sugar. Depending on seasonality of strawberries, you may choose to brush tart with simple syrup after baking in step 6. To make syrup, heat 2 tablespoons sugar with 2 tablespoons water; stir until dissolved.


Amount Per Serving (Based on 8 Servings)
Total Sugar: 11 g
Fiber: 2 g
Carbohydrates: 28 g
Sodium: 290 mg
Cholesterol: 85 mg
Trans Fat: 1 g
Saturated Fat: 14 g
Total Fat: 24 g
Calories: 340
Added Sugars: 6 g
Protein: 5 g
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