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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Assemble the tart: Spread cooled pastry cream evenly in the tart shell. Arrange strawberry halves cut-side down in a decorative pattern on top.
- 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
