July 3, 2012

Simple Strawberry Lemon Cream Tart {Naptime Everyday}

Strawberry Lemon Cream Tart

What’s Going on Today: Thanking a friend.

Naptime Goals: Make tart shortbread crust.

Tonight’s Menu: We are traveling to Boston so no time to cook!

I am so grateful to all of my friends for their help during the book tour. They’ve been nothing short of amazing, always pitching in watch my daughter at odd times whenever a last minute radio spot or television appearance comes up, bringing home school forms when I am not there to pick them up. Two weeks ago I was on Martha Stewart Radio and my awesome neighbor, Sarah, took my daughter for the morning while I whizzed into the city for my early morning spot. (Turns out it wasn’t so early morning since my train broke down on the way in, but that is another story.) With all the help I’ve been getting I’ve been trying to thank everyone appropriately which, in my case, usually means baked goods.

This tart to thank Sarah was inspired by all the of the gorgeous late season fresh strawberries I am finding in the farmer’s market. I’ve always loved the simple dessert of strawberries with whipped cream so I made this tart to take those flavors a step further. While my daughter was taking a much-needed mid-summer nap I made, froze, and baked the simple tart crust. (You’ll understand that order when you read the recipe.) Then I let it cool for the afternoon.

The lemony filling was inspired by the fact that I am pretty sure lemon and strawberry is one of the best flavor pairings of all time. I spread the fluffy cream into the crust and topped it with fresh sliced strawberries tossed with sugar and lemon juice. Adding the little bit of sugar to the berries coaxed out their juices making a light sweet glaze that spilled into the cream as the berries softened. After a little refrigeration the tart was ready for the delivery with a big hearty thank you. We all should be so lucky to have such wonderful friends.


Strawberry Lemon Cream Tart


For the crust (adapted from Dorie Greenspan):

1 ½ cups all-purpose flour
½ cup confectioners’ sugar
1 pinch kosher salt
9 tablespoons cold unsalted butter, cut into pieces
1 large egg yolk

For the filling:

8 ounces cream cheese
½ cup sour cream
3 teaspoons lemon zest (about 1 medium lemon)
¼ cup light brown sugar

For the topping:

2 cups sliced strawberries
¼ cup confectioners’ sugar
2 teaspoons freshly squeezed lemon juice


1. Add the flour, sugar, and salt to a food processor and pulse to combine. Add the butter pieces and pulse until the butter is cut in and is the size of peas. Then, add the egg yolk and pulse for long bursts – about 10 seconds each – until a dough begins to from. When it begins to come together turn off the food processor and turn out the dough. Use your hands to lightly work the dough into a ball. Pat it into a disk and pat it into a 9-inch tart pan. Cover the tart pan with plastic wrap and freeze for at least one hour.

2. Preheat the oven to 375F. Butter the shiny side of aluminum foil and place it butter side down over the crust. Place the pan on a cookie sheet and bake for 25 minutes. Then, remove the foil and bake for an additional 8 to 10 minutes, or until lightly golden. Remove it from the oven and allow to cool completely before filling.

3. To make the filling beat together the cream cheese, sour cream, lemon zest, and brown sugar until completely smooth and fluffy. Use a spatula to spread the filling in the tart crust.

4. To make the topping toss the sliced strawberries with the sugar and lemon juice. Spread them evenly over the fluffy topping and let the juices spread over the cream to the edges of the pan.

5. Cover the tart lightly with plastic wrap and refrigerate for at least an hour, or until the juices are set. Slice and serve!

Naptime Notes

Naptime Recipe Serving ideas

This is perfect served as is, or you can add a scoop of ice cream or sorbet to make it super summery!

Naptime Stopwatch

20 minutes prep time, 30 minutes bake time

Naptime Reviews

I think she liked it!