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Strawberry Sour Cream Tart View Larger

Strawberry Sour Cream Tart


For the crust:
  • 6 Tablespoons unsalted butter, melted, plus additional for greasing pan
  • Flour for dusting pan
  • 1 3/4 cups graham cracker crumbs
  • 2 1/2 Tablespoons granulated sugar
For the filling:
  • 8 ounces cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1 quart fresh strawberries
  • 1/2 cup Stonewall Kitchen Strawberry Jam


  1. Preheat oven to 375 degrees F.
  2. Grease and flour a 9-inch tart pan with removable bottom.
  3. Combine all crust ingredients in a bowl with a fork until well combined. Place crumb mixture in the tart pan and press with your fingers (or the back of a measuring cup) evenly and firmly onto the bottom and up the sides. Place pan on baking sheet.
  4. Bake the graham cracker crust until crust is firm to touch, about 8 minutes. Cool on rack.
  5. Using an electric mixer beat cream cheese and sugar in a medium bowl until smooth. Beat in sour cream, lemon juice and vanilla.
  6. Spread filling in cooled crust. Cover and chill until firm, at least 4 hours or overnight.
  7. Arrange berries over filling.
  8. Heat jam in a small saucepan or in the microwave until it is spreadable but not hot.
  9. Drizzle jam over berries. Serve.


In Stock

Strawberry Jam
Strawberry Jam Item: 101310 $7.95