Fresh From Nancy's Garden

A Fun Place For Gardening Tips and Great Recipes

It’s Strawberry Season–Let’s Make A Tart!

I love the first strawberries of the season. They’re so sweet and you can do so much with them. I add them to spinach or arugula salads, top my yogurt with them, and of course there’s always strawberry shortcake, but my favorite is this delicious and easy strawberry tart. 


1 sheet Pepperidge Farms Puff Pastry (thawed)
8 oz. Philly Cream Cheese–room temperature
2-3 baskets of strawberries, cut into slices
juice of 1 lemon
4-5 TBS white sugar
1 tsp. cinnamon
1 tsp. vanilla
flour to roll dough
1 egg
2 TBS water

Preheat oven to 400 degrees F.

Dust counter with flour and roll pastry into a rectangle that will fit your cookie sheet.

Crimp edges of pastry. Use a fork to make an egg wash with the egg and water–brush edges of pastry. Lightly sprinkle with the sugar/cinnamon mixture.

I like to bake mine on a Silpat, but you could use parchment paper. Bake until nicely browned, about 15 minutes–but check at around 12 minutes.

This is what it should look like when it comes out of the oven. Set aside to cool. You can make this several hours before you’re planning on serving it.

Prepare your strawberries. Rinse, drain and cut into slices.

Sprinkle with 1-2 TBS white sugar, toss, cover and refrigerate for several hours.

Beat cream cheese, lemon juice, 2-4 TBS sugar and vanilla. I like to use my hand held beater and add sugar and lemon gradually. Keep tasting until you reach the sweet/tart level you like. Cover and chill in refrigerator.

I had to add this picture just because I liked it. 

About a half hour before serving take the cream cheese out of the fridge so it’s easier to spread on the pastry.

Add the strawberries, slice into small rectangles and serve. Most of my guests like to pick it right up and eat it, but you can also hand out forks!

So take advantage of the deliciously sweet strawberries and surprise your family and friends with a great dessert tonight.

And for my readers who live in areas where strawberries aren’t in season, you could use your favorite frozen berry or fruit–strawberries, peaches, blueberries–take your pick! 


And now…a big welcome to my readers in Singapore! I’m so happy to have readers on every continent but I noticed I don’t have any readers from South Africa. So if you have any friends who live there, pass along my blog. I hope they like it too!

As always, you can read it first at

Categories: Desserts

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1 reply

  1. This looks delicious! I'll be trying it out tomorrow! 🙂 Thanks!

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