[Photograph: Quentin Bacon]

I've often confessed to being addicted to crumb topping. Recently, I found a new way to enjoy it—atop a tart that has a prebaked crust and a creamy filling.

This does necessitate the extra step of baking the crumb topping separately, but you can do that while baking the tart crust. The crisp crumb topping with a hint of chopped almonds is a perfect contrast to this tart's light cream cheese filling and juicy strawberries.

Right now the local berries are sweet, so take advantage of them in this tart. Strawberries are excellent, but you can also use blueberries, raspberries, blackberries, or a combination of berries. Really sweet diced peaches or mango would also work well.

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Nick Malgieri's Strawberry Cream Cheese Crumble Tart