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Strawberry Shortbread Tart with Orange-Ricotta Cream

Scott Phillips

Servings: 6 to 8

A press-in crust makes this impressive-looking tart a breeze to prepare. Serve slightly chilled.


  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces
  • 1/4 cup plus 1-1/2 Tbs. granulated sugar
  • 1/2 tsp. kosher salt
  • 8 oz. (1 cup) whole-milk ricotta, any liquid poured off
  • 1 tsp. finely grated orange zest
  • 1-1/4 lb. medium strawberries, hulled, 1 left whole, the rest halved lengthwise
  • 3 Tbs. red currant jelly
  • 1 Tbs. orange liqueur, such as Grand Marnier, or water

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 45
  • Sodium (mg): 95
  • Carbohydrates (g): 33
  • Fiber (g): 2
  • Protein (g): 5


  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Pulse the flour, butter, 1/4 cup of the sugar, and the salt in a food processor until it resembles coarse meal. Scrape the mixture into a 9-inch fluted tart pan with a removable bottom and press evenly into the bottom and up the sides. If the dough sticks to your fingers, cover it with plastic wrap and use the flat bottom of a glass to press it.
  • Put the tart pan on a large baking sheet and bake, rotating halfway through, until the crust is golden, 15 to 18 minutes. Cool to room temperature on a rack.
  • In a medium bowl, whisk the ricotta, the remaining 1-1/2 Tbs. sugar, and the orange zest until combined. Spread evenly in the crust.
  • Put the whole strawberry in the center of the tart and then arrange the halved strawberries in circles around it, leaning them inward (the first ones will rest against the whole strawberry) until the ricotta is covered.
  • In an 8-inch skillet, bring the jelly and orange liqueur or water to a boil over medium heat, stirring, and let boil for 45 seconds. Remove from the heat and let sit until the bubbling stops, about 1 minute. Brush the glaze lightly over the strawberries. Refrigerate the tart for at least 1 hour before serving.

Make Ahead Tips

The crust can be made and baked up to 1 day ahead and kept covered at room temperature.

Once filled, glazed, and chilled, the tart will hold at room temperature for about 3 hours or in the fridge for up to 8 hours.


Rate or Review

Reviews (8 reviews)

  • TheEarlofGrey | 07/01/2017

    Delicious! The crust is simple and is my go-to tart crust now for all kinds of fillings. We've made this with lots of different summer fruit but we use an electric mixer to beat the ricotta or hand whisk it vigorously to make it creamier. Otherwise, the texture is a bit off for the kids.

  • Penderp | 05/26/2016

    The crust was a little dry which made it tricky to fit up to the rim of the pan, but the end result was definitely worth it. Delicate, crispy crust with a delicious filling. I added a touch of the orange liqueur to the ricotta filling just to pump up the orange flavor a bit. I've made two in the last week and am doing another one tomorrow to take to a dinner party - a definite hit during fresh berry season.

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