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You are here: Home / Topics / Recipes / A Rustic Strawberry Tart with Lemon and Mint Cream Cheese

Recipes

A Rustic Strawberry Tart with Lemon and Mint Cream Cheese

strawberry_tart3

I’d been dreaming about a strawberry tart ever since Nehe’s patch started producing earlier this month.  With nearly 60 pounds of ripe, juicy berries that we harvested, I wanted to make something sweet and memorable to commemorate “Nehemiah’s Strawberry Patch.”

My strawberry patch, my strawberries were good. I like my strawberry garden. (Nehemiah just jumped on my lap and wanted to share a bit about his garden.  These are his words and he typed the message.)

I decided on a rustic tart made beautiful by its imperfections.

strawberry_tart2

For the crust of the tart I made a pate brisee which I have completely fallen in love with.  The french version of a classic pie dough.

It’s quick and easy to make in a food processor.  In five minutes you can make a buttery, flaky dough that can be used in any sweet or savory dish.

It lends to quick supper on the table during these hot and busy days.

To fill the tart, I wanted to use a cream cheese base for richness and to that added lemon zest and fresh mint from the garden.

lemons_cheese_lowres

A refreshing and rustic, summer tart.  Perfectly crispy and flaky.

strawberry_tart

The strawberries are nearly done and my freezers are filled for smoothies and jam later in the year.  It’s funny how the seasons work.  Now that we’ve had our fair share of strawberries, we’re kind of sick of them and ready to move on to raspberries, blueberries and the plethora of stone fruit about to come into season.  Oh summer fruit joy!

Whole Wheat, Rustic Strawberry Tart with Lemon and Mint Cream Cheese

strawberry_tart_slice

Ingredients:

  • 1 recipe pate brisee
  • 8oz cream cheese
  • zest of 1 organic lemon
  • 2-3 tbls fresh mint, chopped finely
  • 1 tbls pure cane juice (azucar morena)
  • 1lb fresh strawberries
  • 1 tbls arrowroot powder
  • 1/4 cup pure cane juice (azucar morena)
  • juice of 1/2 the lemon
  • egg white for brushing on the tart

Method:

1. In a small bowl, mix the cream cheese, lemon zest and 1tbls of pure cane juice.  Add the mint and mix gently.  Allow the cream cheese mixture to rest in the refrigerator for 30 minutes to an hour to incorporate flavors.

2. Once the cream cheese has rested, preheat your oven with a baking stone in it at 400F.

2. In a separate bowl, mix 1/4 cup of cane juice with 1tbls of arrowroot powder.  Add the lemon juice and strawberries.  Mix until the strawberries are well coated with the sweetener.

3. On a floured surface (that you can transfer the tart to the oven on) or on parchment paper, roll out your pate brisse to an 1/8″.

4. Spread the cream cheese mixture allowing enough room on the edges to fold over the tart.

5. Add the strawberries from the mixture with a slotted spoon as not to add the liquid.

assembly

6. You can arrange thinly sliced lemons on top for decorative purposes.

7. Once filled, fold over the edges of the pate brisee to create a rustic tart. Add the remaining juice from the strawberry mixture over the strawberries of the folded tart.

tart_prebake

 

8. Brush egg whites on the edges of the tart for a glowing browned crust.

7. Transfer the tart to the baking stone by sliding off like a pizza peel or bake directly on the parchment paper by placing on the baking stone in the oven.  This method will ensure that you get a nice crispy bottom.

8. Bake for 30-35 minutes.

9. Once baked allow to cool for 10 minutes and transfer to a serving dish.  This can be served warm or at room temperature.

Buen Provecho!


19 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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Comments

  1. Jo Harrington via Facebook says

    June 29, 2011 at 8:39 am

    This looks delicious! I would not have thought of adding mint to the cream cheese, but now I will try it!

    Reply
  2. Lisa | Life in Green says

    June 29, 2011 at 9:51 am

    Wow. That looks amazing. I was going to do fresh strawberry cupcakes…but this may have just changed my mind.

    Reply
  3. Erin @ Dinners, Dishes and Desserts says

    June 29, 2011 at 9:53 am

    This looks amazing! So pretty, and delicious! I should have made a tart with all my strawberries! Oh well, next year!

    Reply
  4. [email protected] says

    June 29, 2011 at 11:12 am

    This is the perfect summer dessert! I love how the filling kind of oozed out!

    Reply
  5. Aimee @ Simple Bites says

    June 29, 2011 at 2:29 pm

    Wow! I’d love a slice! Beautiful photos and presentation, Diana.

    Reply
  6. Priya (Yallapantula) Mitharwal says

    June 29, 2011 at 3:34 pm

    wow, that looks out of this world, amazing pictures and recipe dear.

    Reply
  7. torviewtoronto says

    June 29, 2011 at 8:13 pm

    delicious looking tart aromatic dessert

    Reply
  8. [email protected] in Iowa says

    June 29, 2011 at 9:29 pm

    Thanks everyone! I do take one statement back, I’m feeling like some fresh strawberries right about now ;D

    Reply
  9. Mare @ just-making-noise says

    June 29, 2011 at 11:57 pm

    Looks beautiful! Would love to have a slice when we visit in August ;D Good job on the photography.

    Reply
  10. Noelle says

    June 30, 2011 at 8:50 am

    Diana! Wow this looks really delicious and lovely! What a great way to use strawberries.

    Reply
  11. [email protected] says

    June 30, 2011 at 12:23 pm

    Sounds sweet, delicious, and refreshing! YUMMO!

    Reply
  12. Annapet says

    June 30, 2011 at 5:18 pm

    Absolutely gorgeous dessert! I am keeping my eyes peeled for strawberries. Produce are a bit behind here in California with the weather we’ve been having.

    Thank you for sharing!

    Reply
  13. Lyn @LovelyPantry says

    July 4, 2011 at 3:41 pm

    This is simply delightful. I’d love to try my hand at this. I’m sure my family would love it!

    Reply
  14. Jenn @LeftoverQueen says

    July 8, 2011 at 12:28 pm

    What a wonderful way to celebrate Nehemiah’s strawberry patch!

    Reply
  15. Rachel says

    June 11, 2012 at 10:02 pm

    What would you recommend as a substitute for the cane juice? I am so excited to make this but don’t have the cane juice on hand.

    Reply
    • Diana Bauman says

      June 13, 2012 at 11:21 am

      Rachel, cane juice is another name for organic sugar. If you don’t have organic sugar, white sugar can be substituted as well. Hope that helps 😉

      Reply
  16. Rebecca says

    March 13, 2013 at 11:15 am

    Hi, what a beautiful looking tart! If I could, I’d like to suggest that you allow people to choose which pictures they want to pin onto their Pinterest boards. There’s one picture in particular that I really want to pin from this post, but I’m not able to (I mean, I could save it, then upload it, or possibly go through your flickr site, but that would take longer). Because I can’t pin the photo I want to pin without having to take extra steps, I’m not pinning it at all, which means my Pinterest followers aren’t going to see your beautiful creation. I imagine there are at least a few other people who, like me, won’t pin something unless the picture really “speaks to them”; giving us the option to pin whichever photo we deem most worthy could increase the aggregate number of pins from your site onto Pinterest. best, Rebecca (in no way affiliated with Pinterest except as a user of the site)

    Reply
    • Diana Bauman says

      March 13, 2013 at 6:46 pm

      Rebecca, thanks for letting me know. This was definitely not intentional, so I’m going to have to look for a better pinterest plugin. Thank you!

      Reply

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    September 4, 2013 at 11:18 am

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