This tart is a lesson in contrasts: a tender, almond-kissed crust, a silky cream cheese cushion, bright fresh strawberries, and a crunchy brown-sugar crumble on top. It’s not fussy, but it does ask for a little patience — chilling and cooling are part of the plan so the tart slices cleanly and the textures stay true.

I test recipes with a practical mindset: will it travel, sit on a dessert table, or hold up for a picnic? This one passes. Make the crust ahead, keep the filling ready, and assemble the day you serve. The crumb topping gives the whole tart a homemade, slightly rustic finish that looks far more impressive than the effort it requires.

I’ll walk you through exactly what to gather, how to execute each stage from crust to crumb to assembly, and the small traps I see home bakers fall into. Follow the steps below in order and you’ll have a tart that looks bakery-level and tastes like summer.

What You’ll Gather

Plan for active work time of about 45–60 minutes across several stages, plus at least an hour of chill time for the crust and cooling time for the baked components. You’ll need a mix of common kitchen gear and a little patience for chilling and cooling.

Ingredients are straightforward and mostly pantry-stable until you add the strawberries and cream cheese. Read through the instructions before you start so you can time the chilling, preheat, and the two-piece bake (tart shell and crumb sheet) without stress.

Ingredients

2 tablespoons slivered almonds — gives the crust a faint almond note and texture when ground with powdered sugar.
6 tablespoons powdered sugar, sifted — sweetens and helps create a tender crust when combined with the almonds.
1¼ cups (156.25 g) all-purpose flour — for the crust; provides structure.
Pinch of salt — balances sweetness in the crust.
½ cup (113.5 g) unsalted butter, cold, cut into 8 pieces — rubbed/pulsed into the flour to create flaky layers in the tart shell.
1 egg yolk — binds the crust and adds richness.
½ teaspoon (0.5 teaspoon) vanilla extract — flavor lift for the crust.
1¼ cups (156.25 g) all-purpose flour — for the crumb topping; separate from the crust flour above.
⅓ cup (66.67 g) granulated sugar — provides sweetness and helps the crumbs brown.
¼ teaspoon (0.25 teaspoon) baking powder — a small lift for the crumb to keep it from being too dense.
¼ teaspoon (0.25 teaspoon) ground cinnamon — warm note in the crumble.
Pinch of salt — enhances flavor in the crumb.
¼ cup (27 g) slivered almonds, coarsely chopped — folded into the crumble for crunch.
½ cup (113.5 g) unsalted butter, melted — binds the crumb mixture and helps it brown.
16 ounces (453.59 g) cream cheese, at room temperature — the creamy filling; beat until smooth for a silky layer.
1 cup (120 g) powdered sugar, sifted — sweetens and lightens the cream cheese filling when beaten in.
1½ teaspoons (1.5 teaspoons) vanilla extract — flavor for the cream cheese filling.
16 ounces (453.59 g) fresh strawberries, rinsed, hulled and halved (quartered if large) — the fresh fruit layer; use ripe but still firm berries for best texture.

Strawberry Cream Cheese Crumble Tart — Do This Next

Make the tart crust: In the bowl of a food processor, combine 2 tablespoons slivered almonds and 6 tablespoons powdered sugar (sifted). Pulse repeatedly until the almonds and sugar are finely ground, about 1 minute. Add 1¼ cups (156.25 g) all-purpose flour and a pinch of salt; pulse a few times to combine. Add ½ cup (113.5 g) cold unsalted butter, cut into 8 pieces, and pulse repeatedly (about 10 pulses) until no visible pieces of butter remain. Add 1 egg yolk and ½ teaspoon vanilla extract and pulse until the dough just comes together in a ball. Turn the dough out onto a lightly floured surface, shape into a thick disk, wrap in plastic wrap, and refrigerate until firm, at least 1 hour.
Roll and chill the crust: Remove the dough from the refrigerator and let it soften at cool room temperature for about 20 minutes, until just soft enough to roll without cracking but still firm. Unwrap and place on a floured surface. Use the palm of your hand to press it to about 1/4 inch thickness, then lightly flour the top and bottom and gently roll into a 13-inch disk, adding small pinches of flour under and on top as needed. Transfer the dough to a 10-inch tart pan and press it evenly into the bottom and up the sides. Trim excess dough at the rim by rolling a rolling pin over the edge or scraping with the back of a paring knife. Slide the tart pan onto a cookie sheet, cover with plastic wrap, and refrigerate for several hours or overnight.
Preheat the oven and prepare a pan for the crumbs: When ready to bake, position oven racks in the upper third and lower third of the oven and preheat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Make the crumb topping: In a medium bowl whisk together 1¼ cups (156.25 g) all-purpose flour, ⅓ cup (66.67 g) granulated sugar, ¼ teaspoon baking powder, ¼ teaspoon ground cinnamon, and a pinch of salt. Stir in ¼ cup (27 g) slivered almonds, coarsely chopped. Using a rubber spatula, stir in ½ cup (113.5 g) melted unsalted butter until the dry ingredients are evenly moistened. Let the mixture sit 5 minutes, then use your fingertips to break it into ¼- to ½-inch crumbs. Spread the crumbs in an even layer on the prepared baking sheet.
Bake the crust and crumbs: Remove the chilled tart pan from the refrigerator and remove the plastic wrap. Line the tart shell with a piece of parchment paper and fill it with pie weights. Place the tart shell on the lower rack and the crumb-topped baking sheet on the upper rack. Bake both for 10 minutes. After 10 minutes, remove the parchment and pie weights from the tart shell, move the tart shell to the upper rack, and move the baking sheet with the crumbs to the lower rack. Continue baking the tart shell 15 to 20 additional minutes, until the shell is dry and light golden. Continue baking the crumb topping 10 to 15 additional minutes, until deep golden and firm. Check the crumbs around 10 minutes and adjust as needed. Transfer both the tart shell and the baked crumbs to wire racks and cool completely.
Make the cream cheese filling: In the bowl of a mixer, beat 16 ounces (453.59 g) cream cheese at medium speed until smooth, scraping the bowl as needed. Add 1 cup (120 g) powdered sugar (sifted) and 1½ teaspoons vanilla extract and continue beating until the mixture is smooth and slightly lightened, about 1 minute.
Assemble the tart: Once the tart shell is completely cool, spread half of the cream cheese filling evenly on the bottom of the shell. Arrange 16 ounces (453.59 g) fresh strawberries (rinsed, hulled and halved; quarter if large) cut-side down over the filling. Spread the remaining cream cheese filling over the strawberries to cover them. Evenly scatter the cooled crumb topping over the top of the filling.
Finish and store: Unmold the tart from the pan and transfer to a serving platter. Right before serving, lightly dust the topping with powdered sugar and garnish with additional strawberries if desired. Wrap and refrigerate any leftovers.

Why You’ll Love This Recipe

This tart is full of contrasts that make every bite interesting: a crisp, buttery shell; a smooth, lightly sweetened cream cheese layer; juicy strawberries in the middle; and a crunchy crumble on top. The textures balance one another, making it feel both indulgent and fresh.

It’s also highly make-ahead friendly. The crust benefits from chilling and can be prepared a day or two in advance. The crumb can be baked and stored separately. That lets you assemble the tart shortly before serving so the strawberries stay bright and the crumbs stay crisp.

Finally, the flavor profile is broadly appealing. The tart is not overly sweet; the powdered sugar in the filling and the crunch of the crumbs give just enough sweetness to let the strawberries shine.

Swap Guide

If you need to tweak the recipe for convenience or allergies, here are practical, low-risk swaps and adjustments that don’t require reworking the method.

Short on time: Use a store-bought tart shell or prebaked tart shell to skip the crust-making and blind-baking steps. Bake the crumb topping as directed and proceed with the filling and assembly.
Nut-free option: Omit both the slivered almonds called for in the crust and the chopped slivered almonds in the crumb. The texture will be slightly less nutty but still pleasing.
Make-ahead approach: Bake the crust and crumb up to 48 hours ahead and store each in an airtight container at room temperature. Keep the cream cheese filling chilled and assemble the day you plan to serve.
Lighten it: If you prefer a lighter texture, reduce the crumb topping applied to the tart surface or only use half the crumb; the recipe still works without exact changes to proportions during assembly.

What’s in the Gear List

Food processor — for grinding the almonds and bringing the crust dough together quickly.
Stand mixer or hand mixer — for beating the cream cheese to a smooth filling.
10-inch tart pan — the recipe is scaled for a 10-inch pan.
Rolling pin — to roll the chilled dough into a 13-inch disk.
Cookie sheet and parchment — for baking the crumb topping and transporting the tart.
Pie weights or dried beans — to blind-bake the tart shell.
Wire racks — for cooling the crust and crumb completely.
Rubber spatula and bench scraper — for folding and transferring mixtures and trimming the crust.

Easy-to-Miss Gotchas

Pay attention to these points to avoid small mistakes that affect texture and presentation.

Chill the crust long enough. If the dough isn’t firm, it will be hard to roll and will shrink or tear in the pan.
Let components cool completely. If the tart shell or the crumbs are warm when you assemble, the cream cheese filling can soften and slide, and the crumbs can lose crunch.
Beat the cream cheese until smooth. Lumpiness in the filling will show through the final tart because the filling is applied in a thin layer around the strawberries.
Check crumbs early while baking. They can go from golden to overly dark quickly; start checking around the 10-minute mark of the second bake window.

Dietary Customizations

Here are straightforward changes to fit common dietary needs without changing the method or ordering of steps.

Nut-free: Omit slivered almonds in the crust and crumble. The recipe still works; you’ll lose the nutty flavor but keep the structure.
Vegetarian: The recipe is vegetarian as written.
Lower-sugar serving: Reduce or skip the powdered sugar dusting at the end; the filling and crumb already provide sweetness.
Gluten-free note: If you commonly bake gluten-free, use a gluten-free pastry and a gluten-free flour blend for the crumb and crust, and follow package instructions for handling and chill times.

What Could Go Wrong

Common problems and how to fix or prevent them:

Soggy bottom: Ensure the crust is fully blind-baked until dry and light golden. Removing the parchment and weights after the first bake is essential so the shell finishes browning.
Runny filling: If the cream cheese wasn’t beaten smooth or the shell wasn’t cool, the filling can break or slide. Bring cream cheese to room temperature and cool the shell completely.
Crumbs losing crunch: Store crumbs separately if you’re not serving immediately. If they soften, they can be refreshed briefly in a low oven before serving.
Strawberries weeping: Use ripe but firm strawberries and avoid macerating them before assembly. Cut them just before assembling if possible.

Freezer-Friendly Notes

You can freeze components but not the fully assembled tart if you want the best texture on serving day.

Crust: Fully baked crust can be wrapped tightly and frozen for up to 1 month. Thaw in the refrigerator before filling.
Crumb topping: Store baked crumbs in an airtight container in the freezer for up to 1 month; warm briefly in a low oven to refresh before using.
Filled but uncrumbed tart: If you must freeze a filled tart, do so before adding the crumb topping and powdered sugar. Wrap tightly and freeze for up to 2 weeks. Thaw overnight in the fridge, then add the crumb topping and powdered sugar right before serving. Note: textures will be slightly different after freezing.

Questions People Ask

Q: Can I substitute a whole egg for the yolk in the crust?

A: The recipe calls for 1 egg yolk to bind the dough without adding too much moisture. Using a whole egg will add more water to the dough and can change the texture and handling. If you must, try that cautiously and expect a slightly stickier dough.

Q: How ripe should the strawberries be?

A: Choose strawberries that are fragrant and red but still firm to the touch. Overripe berries can become mushy and release juice that will soften the cream filling and crumbs.

Q: Can I make the crumb less sweet?

A: Yes — reduce how much crumb you spread on top of the assembled tart. The crumb recipe itself balances for a nicely sweet, crunchy topping; applying less preserves the crumbs’ texture and cuts the sugar per slice.

See You at the Table

If you follow the steps in order and respect the chill and cooling times, this Strawberry Cream Cheese Crumble Tart will reward you with tidy slices, a satisfying crunch, and bright berry flavor. It’s a recipe I reach for when I want something that feels special without being intimidating. Make the crust and crumbs ahead if you like, keep the filling chilled, and assemble the day you serve for the best presentation.

Send a photo when you make it—I’m always curious how home versions look, and small tweaks often make the recipe feel like yours. Enjoy the tart, and see you at the next recipe.

Print Recipe Save it for later

Strawberry Cream Cheese Crumble Tart

Indulge your senses with this luscious Strawberry Cream Cheese Crumble…

Prep Time20

Cook Time30

Total Time12 50

Course: Dessert

Servings: 8 servings

Ingredients

2 tablespoonsslivered almonds
6 tablespoonspowdered sugar sifted
1 1/4 cups 156.25 gall-purpose flour
Pinchof salt
1/2 cup 113.5 gunsalted butter, cold, cut into 8 pieces
1 egg yolk
1/2 teaspoon 0.5 teaspoonvanilla extract
1 1/4 cups 156.25 gall-purpose flour
1/3 cup 66.67 ggranulated sugar
1/4 teaspoon 0.25 teaspoonbaking powder
1/4 teaspoon 0.25 teaspoonground cinnamon
Pinchof salt
1/4 cup 27 gslivered almonds, coarsely chopped
1/2 cup 113.5 gunsalted butter, melted
16 ounces 453.59 gcream cheese, at room temperature
1 cup 120 gpowdered sugar, sifted
1 1/2 teaspoons 1.5 teaspoonsvanilla extract
16 ounces 453.59 gfresh strawberries, rinsed, hulled and halved (quartered if large)

Instructions

Make the tart crust: In the bowl of a food processor, combine 2 tablespoons slivered almonds and 6 tablespoons powdered sugar (sifted). Pulse repeatedly until the almonds and sugar are finely ground, about 1 minute. Add 1¼ cups (156.25 g) all-purpose flour and a pinch of salt; pulse a few times to combine. Add ½ cup (113.5 g) cold unsalted butter, cut into 8 pieces, and pulse repeatedly (about 10 pulses) until no visible pieces of butter remain. Add 1 egg yolk and ½ teaspoon vanilla extract and pulse until the dough just comes together in a ball. Turn the dough out onto a lightly floured surface, shape into a thick disk, wrap in plastic wrap, and refrigerate until firm, at least 1 hour.
Roll and chill the crust: Remove the dough from the refrigerator and let it soften at cool room temperature for about 20 minutes, until just soft enough to roll without cracking but still firm. Unwrap and place on a floured surface. Use the palm of your hand to press it to about 1/4 inch thickness, then lightly flour the top and bottom and gently roll into a 13-inch disk, adding small pinches of flour under and on top as needed. Transfer the dough to a 10-inch tart pan and press it evenly into the bottom and up the sides. Trim excess dough at the rim by rolling a rolling pin over the edge or scraping with the back of a paring knife. Slide the tart pan onto a cookie sheet, cover with plastic wrap, and refrigerate for several hours or overnight.
Preheat the oven and prepare a pan for the crumbs: When ready to bake, position oven racks in the upper third and lower third of the oven and preheat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Make the crumb topping: In a medium bowl whisk together 1¼ cups (156.25 g) all-purpose flour, ⅓ cup (66.67 g) granulated sugar, ¼ teaspoon baking powder, ¼ teaspoon ground cinnamon, and a pinch of salt. Stir in ¼ cup (27 g) slivered almonds, coarsely chopped. Using a rubber spatula, stir in ½ cup (113.5 g) melted unsalted butter until the dry ingredients are evenly moistened. Let the mixture sit 5 minutes, then use your fingertips to break it into ¼- to ½-inch crumbs. Spread the crumbs in an even layer on the prepared baking sheet.
Bake the crust and crumbs: Remove the chilled tart pan from the refrigerator and remove the plastic wrap. Line the tart shell with a piece of parchment paper and fill it with pie weights. Place the tart shell on the lower rack and the crumb-topped baking sheet on the upper rack. Bake both for 10 minutes. After 10 minutes, remove the parchment and pie weights from the tart shell, move the tart shell to the upper rack, and move the baking sheet with the crumbs to the lower rack. Continue baking the tart shell 15 to 20 additional minutes, until the shell is dry and light golden. Continue baking the crumb topping 10 to 15 additional minutes, until deep golden and firm. Check the crumbs around 10 minutes and adjust as needed. Transfer both the tart shell and the baked crumbs to wire racks and cool completely.
Make the cream cheese filling: In the bowl of a mixer, beat 16 ounces (453.59 g) cream cheese at medium speed until smooth, scraping the bowl as needed. Add 1 cup (120 g) powdered sugar (sifted) and 1½ teaspoons vanilla extract and continue beating until the mixture is smooth and slightly lightened, about 1 minute.
Assemble the tart: Once the tart shell is completely cool, spread half of the cream cheese filling evenly on the bottom of the shell. Arrange 16 ounces (453.59 g) fresh strawberries (rinsed, hulled and halved; quarter if large) cut-side down over the filling. Spread the remaining cream cheese filling over the strawberries to cover them. Evenly scatter the cooled crumb topping over the top of the filling.
Finish and store: Unmold the tart from the pan and transfer to a serving platter. Right before serving, lightly dust the topping with powdered sugar and garnish with additional strawberries if desired. Wrap and refrigerate any leftovers.

Equipment

Food Processor
Rolling Pin
10-inch tart pan
Plastic Wrap
Cookie Sheet
Parchment Paper
Silicone Baking Mat
pie weights
Medium Bowl
Rubber spatula
Mixer
wire racks

Notes

Notes
Note #1: You can omit the nuts in both the crust and the crumb topping. No need to substitute anything else.
Note #2: You should assemble the tart within a few hours of serving it, as the crust will soften after it has been refrigerated.