{From Garden to Table} Fresh Strawberry Tart

Strawberries are one of my favorite things to eat!  I think I could eat a whole bowl full of them by myself while watching some chick flick and lounging in my favorite la-z-boy recliner.  Yeah, that’s right, I said la-z-boy.  While a bowl full of strawberries is a great treat for veg night this dessert comes in at a close second!  It is relaxed enough for a lazy night at home but also perfect for entertaining family and friends!  Plus, it’s so easy to put together that bowl full of strawberries may be morphing into this more often…trust me!

Ask anyone who attended my {From Garden to Table} Cooking Class and they can attest to the ease at which this dessert is thrown together.  Get over your fear of working with pastry dough, if you have one, and all that is left is mixing, cleaning, and arranging!  The pastry dough is very easy to work with in the recipe and it is very similar to a sugar cookie recipe.  Try it this weekend and you won’t be sorry!

Fresh Strawberry Tart

  • 1 baked pastry crust, recipe below
  • 2 tblsp strawberry jam or jelly
  • 1 box of instant vanilla pudding
  • 1/2 container of Cool Whip
  • 1/2 tsp lemon extract
  • 1 pound fresh strawberries, washed and hulled

Prepare the crust per the recipe below.  Heat the strawberry jam in the microwave for 20 seconds until it is pourable.  Brush onto the crust.  Mix the pudding according to the directions on the box.  Fold in the Cool Whip and the lemon extract.  Pour and spread the pudding mixture into the cooled tart crust and top with fresh strawberries.  Allow to chill in the refrigerator until you are ready to serve.

Pastry Dough

  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1 large egg, at room temperature
  • 1/8 tsp salt
  • 1 1/2 cup all-purpose flour

Cream the butter and the sugar.  Beat in the egg and salt.  Slowly add the flour until the mixture forms a ball.  Flatten into a disk and wrap in plastic wrap.  Chill in the refrigerator for 15-30 minutes.   Roll or press into a tart dish or pie plate.  Butter and flour the bottom of your pie plate to ensure the crust doesn’t stick when you are serving it.  Prick the bottom of the crust all over with a fork.  Bake at 350 degrees for 15-17 minutes.

Here is another recipe I demonstrated at my cooking class.  {From Garden to Table} Pico de Gallo Recipe

Or perhaps you would like another strawberry recipe…Wheat Berry Salad


  1. I love your site. It’s so adorable and your dishes are beautiful. I’ve been wondering what to do with all those strawberries in my fridge. These days, they’re always on sale at the market and look so good, but we can never finish them. Thanks!

  2. This looks absolutely delicious. I know we are getting pretty close to Strawberry season here in NH, and I can’t wait to make amazing deserts out of local produce.

  3. This is so gorgeous! I love the first photo. Perfect summertime dessert. My mom uses a recipe for pie crust that has oil instead of butter (I know, crazy!) but it is so good! And so easy! I hope to post it (eventually…).

  4. This looks so delicious! Gorgeous pictures!

    New to your blog; happy I found you!

    Mary xo
    Delightful Bitefuls


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