This beautiful Strawberry Tart recipe has bite-sized pieces of strawberries with a tender shortbread crust topped with whipped cream.
There are two fruits that say summertime to me, one is watermelon, and the other is strawberries. I love them both, and although they are available year-round, the fresh summer fruits are the best. This strawberry tart is a delicious way to showcase summer fruit and is perfect for all of your summer celebrations from Memorial Day through Labor Day.
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How To Make A Strawberry Tart
Start by making the shortbread crust. Crush shortbread cookies and place them in a bowl. Add melted butter and stir until moistened. Press the mixture into a 9-inch tart pan (or pie pan). Bake at 350˚F for 8-10 minutes. Then, cool the crust completely.
While the crust is cooling, prepare the strawberry sauce. Cook the strawberries, sugar, water, and lemon juice in a saucepan over medium heat for 12-15 minutes until the strawberries start to break down, stirring often. Use a wooden spoon to mash up the strawberries even more.
Add the cornstarch/water mixture, stirring constantly, and cook until thickened. Remove from heat and stir in the vanilla and salt. Allow the mixture to cool.
Mix together the sliced strawberries and cooled strawberry sauce. Pour the mixture into the shortbread crust. Chill in the refrigerator to allow the filling to set.
Pipe whipped cream or whipped topping onto the dessert. I used a large open star tip to make the swirls.
Removing The Tart Pan
If you do use a tart pan, allow the tart to chill, and then remove the scalloped edge of the pan by placing the tart pan on a soup can and sliding the edge off. See my video below to watch me do it.
Frequently Asked Questions
A strawberry tart is a dessert made in a tart pan. The filling is similar to a strawberry pie and often includes a cream layer.
Yes, a regular 9-inch pie pan will work to make this dessert. I used a 9-inch tart pan instead because I thought the scalloped crust would look beautiful and filled with fresh strawberries.
I made a shortbread cookie crust by crushing store-bought shortbread cookies, but you can also use a graham cracker crust, golden Oreo crust, or a traditional pie crust.
More Strawberry Recipes
- This Strawberry Rhubarb Pie is a sweet and tangy classic summer dessert.
- Serve Strawberry Nachos with cinnamon chips, whipped cream, and strawberries!
- This Strawberry Cheesecake Dessert has been part of our family for generations.
- Strawberry Pecan Pretzel Salad is such a popular recipe and one of our favorites!
- 2 ½ cups fresh strawberries washed and hulled
- ½ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
- 2 tablespoon cold water
- 2 tablespoon cornstarch
- ½ teaspoon vanilla
- 1 pinch of salt
- 20 shortbread cookies
- ¼ cup butter melted
- 3 cups sliced strawberries
- 2 cups strawberry sauce or canned strawberry pie filling
- 1 ½ cups whipped cream or whipped topping
- Cook strawberries, sugar, 1/4 cup water, and lemon juice in a saucepan over medium heat for 12-15 minutes until the strawberries start to break down, stirring often.
- Use a wooden spoon to mash up the strawberries even more.
- Mix together cold water and cornstarch in a small bowl. Add to the sauce, stirring constantly, and cook until thickened.
- Remove from heat and stir in vanilla and salt. Cool.
- Crush the shortbread cookies and pour them into a bowl. Add melted butter and stir. Press into a 9-inch tart pan (or pie pan). Bake at 350°F for 8-10 minutes. Cool completely.
- Mix together the sliced strawberries and cooled strawberry sauce. Spread over cooled crust. Refrigerate to allow the filling to set.
- Remove the scalloped edge of the tart pan and pipe whipped cream swirls around the edge of the pie before serving.