Rustic Braided Strawberry Tart

Total Time:
50 min
20 min
30 min

8 servings

  • 4 ounces cream cheese, at room temperature
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 1 1/2 pounds strawberries, hulled and quartered
  • 3 tablespoons all-purpose flour, plus more for dusting
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • Pinch salt
  • 1 sheet frozen puff pastry, thawed (half of a 17.3-ounce package)
  • 1 large egg, beaten
  • 2 tablespoons turbinado sugar
  • Confectioners' sugar, for dusting
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.

  • Add the cream cheese and 1 tablespoon of the granulated sugar to a bowl and beat together with a hand mixer until light and spreadable.

  • In a large bowl, toss together the remaining 1/2 cup granulated sugar, the strawberries, flour, cornstarch, vanilla extract and salt, and set aside for later use.

  • Lightly dust your work surface with flour. Unroll the puff pastry and roll it out to an 11-by-17-inch rectangle (almost the size of a half sheet tray). Place on the prepared sheet tray and spread the cream cheese down the center of the puff pastry using first a rubber spatula, and then your fingers to evenly spread it out. Spoon the strawberries on top of the cream cheese. Use a knife to cut 1 1/2-inch slits on both sides of the filling, coming within 1/2-inch of the filling. Alternately fold each strip of dough over each other to create a braid. Tuck in the ends and brush the top of the tart with egg wash and sprinkle with the turbinado sugar. Bake until puffed and golden, 25 to 30 minutes.

  • Cool for 25 minutes before serving. Dust with confectioners' sugar to garnish and slice to serve.

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