Description
This Traditional French Strawberry Tart features a buttery, sweet tart crust filled with smooth, vanilla-infused pastry cream and topped with fresh, juicy strawberries glazed in apricot jam. Perfect for an elegant dessert, it balances crisp texture with creamy richness and vibrant fruitiness.
Ingredients
Scale
For the Tart Crust (Pâte Sucrée):
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp cold water
For the Pastry Cream (Crème Pâtissière):
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
For the Topping:
- 1 lb fresh strawberries, hulled and halved
- 1/4 cup apricot jam (for glaze)
Instructions
- Prepare the tart dough: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Form the dough: Add the egg yolk and cold water, pulsing until the dough begins to come together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven and roll dough: Set oven to 350°F (175°C). On a floured surface, roll out the chilled dough and fit it into a 9-inch tart pan. Prick the bottom with a fork to prevent bubbling.
- Bake the crust blind: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and continue baking for an additional 10 minutes until golden brown. Allow to cool completely.
- Heat the milk: In a saucepan, bring the milk to a simmer over medium heat, just before boiling.
- Mix egg yolks and dry ingredients: Whisk together the sugar, egg yolks, and cornstarch in a separate bowl until smooth.
- Temper the eggs: Gradually whisk the hot milk into the egg mixture to prevent curdling. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously until thickened and bubbling.
- Finish the pastry cream: Remove from heat, then stir in the butter and vanilla extract until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface to avoid a skin forming, and chill until fully cold.
- Assemble the tart: Spread the chilled pastry cream evenly over the cooled tart shell.
- Add strawberries: Arrange the halved strawberries decoratively on top of the cream.
- Glaze the strawberries: Warm the apricot jam slightly and brush it over the strawberries to add shine and preserve freshness.
- Chill before serving: Refrigerate the tart for 30 minutes to set before slicing and serving.
Notes
- Blind baking ensures the crust stays crisp and doesn’t become soggy when filled.
- Covering pastry cream with plastic wrap touching the surface prevents a skin from forming.
- Use fresh, ripe strawberries for the best flavor and appearance.
- The apricot glaze adds a beautiful shine and helps keep the fruit fresh longer.
- This tart is best consumed within 2 days of preparation for optimal freshness.
