Ingredients
1 1/3 c. all-purpose flour
1/4 c. granulated sugar
1/2 tsp. kosher salt
10 tbsp. butter, melted
1/2 c. heavy cream
2 (8 oz.) blocks cream cheese, softened
1/2 c. granulated sugar
Juice and zest of 1 lemon
1 tsp. pure vanilla extract
1 1/2 lb. strawberries, hulled and sliced
3 tbsp. strawberry or raspberry preserves
Preparation
Step 1Make crust: Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until dough forms. Press mixture into a 10" or 11" tart pan with a removable bottom, pressing until dough is smooth. Prick all over with a fork and bake until golden, 25 to 30 minutes. Let cool completely.Step 2Meanwhile, make filling: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form, 7 minutes. In another large bowl, beat together cream cheese and sugar until smooth. Add lemon juice and zest, and vanilla. Beat until combined. Fold in whipped cream, then spoon into cooled crust and smooth top.Step 3Starting on the outside, arrange strawberries on top of tart in a circle until entire tart is covered. Step 4In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.
If you want to make this ahead of time you can bake the crust off and leave unfilled for up to 3 days. The filling can be made and left refrigerated for up to 3 days as well. Wait to assemble the tart until the day you plan to serve it for the crispest crust!
