Traditional French Strawberry Tart Recipe

Few desserts capture the essence of spring and summer quite like a Traditional French Strawberry Tart. With its buttery, melt-in-your-mouth crust, silky vanilla pastry cream, and a crown of glistening fresh strawberries, this classic treat is as beautiful as it is delicious. Each slice is a celebration of simple ingredients transformed into something truly special—a dessert sure to delight both the eyes and the palate, whether served at a festive gathering or savored on a quiet afternoon.

Ingredients You’ll Need

Every element in this Traditional French Strawberry Tart has a purpose, coming together to create a dessert that’s both elegant and approachable. From the crisp pâte sucrée to the dreamy crème pâtissière and the vibrant strawberries, these ingredients are the heart of what makes this tart so irresistible.

• All-purpose flour: Forms the sturdy yet tender base for the crust—choose a good quality flour for best results.
• Powdered sugar: Adds a delicate sweetness and helps the tart shell bake up soft and crumbly.
• Unsalted butter: Cold and cubed, this is key for that rich, melt-in-your-mouth texture of the pâte sucrée.
• Egg yolk: Binds the dough and adds a lovely golden color.
• Cold water: Just a splash or two brings the dough together without making it tough.
• Whole milk: The backbone of a creamy, luscious pastry cream—use full-fat for the silkiest texture.
• Granulated sugar: Sweetens the pastry cream to balance the tang of the berries.
• Large egg yolks: Essential for a rich, thick crème pâtissière that holds its shape in the tart.
• Cornstarch: Thickens the filling without making it heavy.
• Vanilla extract: Infuses the pastry cream with unmistakable warmth and aroma.
• Fresh strawberries: The star of the show—choose ripe, fragrant berries for flavor and color.
• Apricot jam: When melted and brushed on, gives the strawberries a gorgeous, glossy finish.
• Water: Thins the jam just enough for a smooth, easily spreadable glaze.

How to Make Traditional French Strawberry Tart

Step 1: Prepare the Pâte Sucrée (Sweet Tart Crust)

Begin by whisking together the flour and powdered sugar in a mixing bowl. Add in the cold, cubed butter and use a pastry cutter or your fingertips to rub the butter into the flour until you have a crumbly, sand-like mixture. Mix in the egg yolk, then gradually add cold water, just enough for the dough to come together. Form the dough into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes—this helps ensure a tender, flaky crust.

Step 2: Roll Out and Bake the Tart Shell

Roll the chilled dough on a lightly floured surface until it’s large enough to fit your tart pan. Gently press it into the pan, trim the edges, and prick the bottom with a fork to prevent bubbling. Line the crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, remove the weights, and bake for another 10 minutes until golden brown. Let the shell cool completely before filling.

Step 3: Make the Crème Pâtissière (Pastry Cream)

Warm the milk in a saucepan just until it begins to simmer. In a separate bowl, whisk the sugar, egg yolks, and cornstarch until smooth and pale. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs, then return everything to the saucepan. Cook over medium heat, stirring nonstop, until the cream thickens—about 3 to 5 minutes. Remove from heat, stir in vanilla and butter, then cover with plastic wrap pressed onto the surface to prevent a skin from forming. Chill until completely cool.

Step 4: Assemble the Tart

Once the tart shell and pastry cream are cool, spread the crème pâtissière evenly in the shell. Arrange the strawberry halves, cut side down, in concentric circles or any pretty pattern you like—the more artful, the better! This is where the Traditional French Strawberry Tart truly shines.

Step 5: Glaze and Chill

Warm the apricot jam with a tablespoon of water in a small saucepan or in the microwave until fluid. Using a pastry brush, gently coat the strawberries with the glaze, giving them an irresistible sheen. Chill the tart in the fridge for at least an hour before slicing and serving—this allows the flavors to meld and the filling to set.

How to Serve Traditional French Strawberry Tart

Garnishes

A few sprigs of fresh mint or a light dusting of powdered sugar can elevate the Traditional French Strawberry Tart to new heights. For a special touch, add a dollop of softly whipped cream or a scatter of toasted sliced almonds for crunch and contrast.

Side Dishes

This tart pairs beautifully with a scoop of vanilla bean ice cream or a drizzle of crème anglaise. For an extra indulgent experience, serve with a glass of chilled dessert wine or sparkling rosé to complement the fresh strawberry flavors.

Creative Ways to Present

Try making mini tarts for a stunning dessert platter, or serve slices with a tiny spoonful of lemon curd for a citrusy twist. For an elegant brunch, consider layering the tart with other seasonal berries or edible flowers for a burst of color and flavor.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Traditional French Strawberry Tart tightly with plastic wrap and refrigerate. It’s best enjoyed within two days, as the crust can soften over time, but the flavors actually deepen and become even more luscious by the next day.

Freezing

While you can freeze the baked tart shell and the pastry cream separately, it’s not recommended to freeze the assembled tart—the strawberries lose their texture and the glaze can become watery. If you’re planning ahead, simply assemble just before serving for the freshest result.

Reheating

There’s no need to reheat the Traditional French Strawberry Tart—this dessert is meant to be served cold or at room temperature. If you’ve made the crust in advance, you can refresh it in a low oven for 5 minutes before filling.

FAQs

Can I use a different fruit instead of strawberries?

Absolutely! While strawberries are classic, you can swap in raspberries, blueberries, or even sliced peaches for a new take on this French favorite. Just be sure to use ripe, flavorful fruit for the best results.

What if I don’t have a tart pan?

A pie dish can work in a pinch, though you may not get the signature straight sides of a Traditional French Strawberry Tart. For mini versions, use muffin tins and cut the dough into rounds.

Can I make the components ahead of time?

Yes! The tart shell and pastry cream can both be made a day in advance. Store the shell at room temperature and the cream in the fridge, then assemble with strawberries and glaze just before serving.

How do I prevent the tart crust from getting soggy?

Make sure your tart shell is fully baked and cooled before adding the pastry cream. If you want extra insurance, brush a thin layer of melted white chocolate on the inside of the shell before filling—it acts as a barrier against moisture.

Is the glaze necessary?

The apricot glaze isn’t just for looks—it seals in the fruit’s freshness and adds a touch of sweetness. If you’re out of apricot jam, try using apple jelly or even a simple sugar syrup as an alternative.

Final Thoughts

If you’ve never tried making a Traditional French Strawberry Tart at home, I hope this guide inspires you to roll up your sleeves and give it a go. There’s something so joyful about assembling this beautiful dessert and sharing it with loved ones—one taste, and you’ll see why it’s a classic that never goes out of style.

Traditional French Strawberry Tart Recipe

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• Author: admin
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A classic Traditional French Strawberry Tart featuring a buttery pâte sucrée crust, rich and creamy vanilla pastry cream, and fresh strawberries glazed with apricot jam for a glossy finish. Perfect for a delightful dessert that balances crisp textures and sweet, fruity flavors.

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Ingredients

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For the crust (pâte sucrée):

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tablespoons 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
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the topping:

• 1 lb fresh strawberries, hulled and halved
• 1/4 cup apricot jam (for glaze)
• 1 tablespoon water

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Instructions

1. Prepare the crust: In a bowl, combine flour and powdered sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Mix in egg yolk and cold water until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
2. Bake the crust: Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface and press into a 9-inch tart pan. Trim edges and prick the base with a fork. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights, then bake another 10 minutes until golden. Let cool.
3. Make the pastry cream: Heat milk until just simmering. Whisk sugar, egg yolks, and cornstarch in a bowl until smooth. Gradually add hot milk to the egg mixture, whisking constantly. Return to saucepan and cook over medium heat, whisking until thickened (3–5 minutes). Remove from heat; stir in vanilla and butter. Cover with plastic wrap pressed onto the surface, chill until cool.
4. Assemble the tart: Spread cooled pastry cream evenly in the tart shell. Arrange strawberry halves cut-side down in a decorative pattern on top.
5. Glaze and chill: Warm apricot jam with water until thin and brush over strawberries for a shiny finish. Chill tart for 1 hour before serving.

Notes

• Use the freshest strawberries possible for the best flavor and appearance.
• The tart shell and pastry cream can be prepared a day ahead; assemble just before serving.
• If desired, substitute apricot jam glaze with melted clear jelly or a neutral glaze.
• Handle pastry cream carefully to avoid lumps by whisking constantly during cooking.

• Prep Time: 45 minutes (plus 30 minutes chilling for dough and additional chilling for pastry cream and final tart)
• Cook Time: 25 minutes total (15 minutes initial tart shell bake, 10 minutes finishing bake, plus 3-5 minutes pastry cream cooking)
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18 g
• Sodium: 90 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 135 mg