Strawberry Tart

“I remember, years ago, Mama and I motoring to Ponchatoula (a two- hour drive) to pick up a flat of the bright red, luscious berries. Mama wanted to make a strawberry tart, and I voted to bake meringues in which to put the berries.” – Marcelle Bienvenu

5.0 from 1 reviews
Strawberry Tart
Yields: 8 servings
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • ⅛ teaspoon kosher salt
  • 2 tablespoons fresh orange zest
  • ¼ cup chilled unsalted butter, chopped
  • 1 large egg, lightly beaten
  • 2 pints fresh strawberries, hulled and halved
  • 3 tablespoons orange liqueur
  • 1 (¼ -ounce) package unflavored gelatin
  • 1 (12-ounce) jar strawberry jelly
  • Orange Whipped Cream, recipe follows
  1. In the work bowl of a food processor, combine flour, sugar, salt, and orange zest. Pulse to combine. Add butter, and pulse until mixture is crumbly. With machine running, pour egg through spout, and process until mixture comes together.
  2. Press dough in bottom and up sides of a 9-inch tart pan with removable bottom. Refrigerate at least 30 minutes.
  3. Preheat oven to 375°. Line dough with parchment paper; cover with pie weights. Bake crust until light golden brown, about 20 minutes. Remove from oven, remove parchments and pie weights, and cool completely.
  4. Arrange berries on crust in an overlapping spiral pattern; set aside. In a small bowl, combine liqueur and gelatin. Let stand 5 minutes.
  5. In a small saucepan, heat jelly over medium heat, whisking until melted. Add gelatin mixture, whisking until smooth and gelatin is dissolved. Pour mixture over berries, covering entire surface. Refrigerate at least 2 hours.
  6. Serve with Orange Whipped Cream, if desired. Store covered in refrigerator up to 3 days.

5.0 from 1 reviews
Orange Whipped Cream
  • 4 cups heavy whipping cream
  • 1¾ cups sugar
  • ¼ cup orange liqueur
  • 3 tablespoons sour cream
  • 1 tablespoon vanilla extract
  1. In a large bowl, combine cream, sugar, liqueur, sour cream, and vanilla. Beat at medium speed with an electric mixer until medium peaks form. Use immediately, or cover, and refrigerate up to 2 days.




  1. Made this today with Bonne Maman Strawberry Preserves and after a taste test of the strawberries w “sauce”
    1) not sure we’ll be able to let it set two hours
    2) pretty sure the “lasts three days in the fridge” part is not going to be a problem.

    I used King Arthur clear-jel for the gelatin and satsuma rum for the liquor. I chopped my strawberries into chunks and filled pre-cooked mini pie shells. Even if I never do that part again, I will be keeping the filling on file near the top. The strawberries mixed with the “sauce” is divine.


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