This strawberry tart is the prettiest summer dessert! It may look extremely impressive and intricate, but it is surprisingly easy. It’s the Wish Farms Pineberries that really make this dessert special. The lovely pink color adds a soft, almost vintage, look to the tart. The Pink-A-Boo® #pineberries got their name as a nod to the traces of pineapple flavor that, combined with tropical notes of strawberry, pear and apricot, give them their unique taste.

The base of this tart is a simple sugar cookie dough pressed into a tart pan. After it’s baked, it is topped with a sweet and slightly tangy cream cheese filling. Then, it’s all about the berries. I cut the pineberries into thin slices and placed them in circles on the top of the filling. Since the pink color is so pretty, I alternated the cut side of the berries to give it dimension and to showcase the colors.

This recipe would be perfect for any bridal shower, baby shower, brunch, party, or even a simple summer BBQ.

Wish Farms Pink-A-Boo® Pineberries are rolling out to grocery retailers across the country. Click here for a list of area retailers carrying Pink-A-Boo Pineberries®.

How are these berries pink!?

Pink-A-Boo® Pineberries, like all Wish Farms’ berries, are developed through natural, traditional breeding techniques and do not contain any genetically modified or bioengineered organisms. In fact, Wish Farms does not grow any genetically modified products. Pink-A-Boo® Pineberries, like all berries, are heart-healthy, have anti-inflammatory properties, and may help protect against certain types of cancer.

They are among the healthiest and most nutritious foods you can eat. Pink-A-Boo® Pineberries are an excellent source of vitamin C, which supports immune function. They also contain folate, which promotes brain health and can help reduce the risk of heart disease, and phosphorus, which promotes strong bones, teeth and muscle recovery.

Wish Farms Pink-A-Boo® Pineberries were developed by the University of Florida. They were developed through natural breeding techniques, crossing a Japanese white strawberry and a Florida red strawberry.

The name traces back to the product’s introduction in the UK market in 2010. It is a nod to the traces of pineapple flavor that, combined with tropical notes of strawberry, pear and apricot, give the Pink-A-Boo® Pineberries their unique taste.

Pink-A-Boo® Pineberries lack the naturally occurring flavonoid, anthocyanin, which makes strawberries red.

Tips:

Regular strawberries can be used in this recipe if desired.

This recipe makes enough for two tarts but can be cut in half if needed. Another option is to make the full recipe and freeze the cookie dough and filling for another time.

I like to use tart pans that have a removable bottom. This makes the tart easy to pop out of the pan.

A stand mixer can also be used for making the filling instead of a hand mixer.

print recipe here

Recipe:

Makes 2 10 inch tarts

Note: The cookie dough and the filling can be frozen, so this is a good option if you only want to make one tart.

1 recipe of sugar cookie dough (recipe here)

16oz cream cheese, room temperature

3/4 cup powdered sugar, plus more if needed

1 teaspoon vanilla extract

2 pints Wish Farms Pink-A-Boo® Pineberries or strawberries

Edible flowers, fresh basil, and powdered sugar for topping, optional

Directions:

Preheat the oven to 350 degrees.

Roll the dough to about 1/4 inch thick.

Place the tart pan upside down and use it as a cookie cutter to get a circle shape.

Flip the tart pan back over and use a spatula or scraper to place the circle-shaped dough into the tart pan.

Press the dough into to tart pan and up the sides. Use excess cookie dough to press into the sides of the tart pan to create the edges.

Use a fork to make indentations all around the tart. This prevents the tart from puffing up when baking.

Bake for about 15-20 minutes. Baking time will vary based on how cold the dough is to begin with and how thick or thin it’s rolled out. The best bet is to keep an eye on it, and when it’s lightly golden, it should be good to go.

Repeat with the second tart pan if making two tarts.

Remove the tart pan from the oven and allow it to cool completely while making the filling.

Make the filling by placing the cream cheese, powdered sugar, and vanilla in a large bowl. Then, use a hand mixer, starting at a very low speed to mix everything together. Bring the mixer up to a medium speed and mix until it is light and easy to spread. Add a little extra powdered sugar if it’s not thick enough.

(This is enough filling for two tarts, so if you are only making one, then use half of the filling and freeze the other half.)

Spread the filling into the cooled tart pan.

Cut the pineberries (or strawberries) into slices and place them on top of the filling. This can be done in any creative way you like. I placed mine in circles around the tart, alternating the inside and outside of the strawberries starting from the outside.

Pop the tart out of the pan, if using the tart pan with the removable bottom, and place on a cake platter.

Top with powdered sugar, freshly torn basil, and edible flowers.

Repeat with the second tart if making two.

Serve!

Thank you to Wish Farms for partnering with me for this recipe!!