Traditional French Strawberry Tart Recipe
If you’re craving a dessert that feels like a warm hug from a Parisian patisserie, you simply must try this Traditional French Strawberry Tart Recipe. It’s a stunning showcase of fresh, juicy strawberries nestled on a bed of creamy, velvety pastry cream, all encased in a buttery, crisp pâte sucrée crust. Every bite is a perfect harmony of textures and flavors that captures the essence of classic French baking, making it a showstopper for any occasion or just a sweet treat to brighten your day.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this tart’s delicate balance. Each component, from the flaky crust to the luscious cream and vibrant strawberries, plays an essential role in the final masterpiece.
- All-purpose flour: The foundation for a tender and crisp pâte sucrée crust that holds everything beautifully.
- Powdered sugar: Adds subtle sweetness and helps keep the crust tender.
- Salt: Enhances all the flavors, making sure nothing falls flat.
- Unsalted butter: Cold and cubed for maximum flakiness and rich flavor in the crust.
- Egg yolk: Joins the crust dough with richness and color.
- Cold water: A little moisture to bring the crust ingredients together without toughness.
- Whole milk: Creates the creamy base for the silky pastry cream filling.
- Granulated sugar: Sweetens the pastry cream perfectly without overpowering.
- Egg yolks: Provide richness and structure for the custard.
- Cornstarch: The secret thickener for a smooth, stable crème pâtissière.
- Vanilla extract: Infuses the cream with aromatic warmth.
- Apricot jam: Used to glaze the strawberries, adding shine and a subtle fruity finish.
- Water: Helps thin the jam for an even glaze over the fruit.
- Fresh strawberries: Hulled and halved, the star of the tart with bright color and natural sweetness.
How to Make Traditional French Strawberry Tart Recipe
Step 1: Prepare the Tart Crust (Pâte Sucrée)
Start by whisking together flour, powdered sugar, and salt in a mixing bowl. Then, using your fingertips or a pastry cutter, cut in the cold butter until the mixture looks like coarse crumbs—this step is what gives the crust its flaky, melt-in-your-mouth texture. Next, add the egg yolk and cold water, mixing just enough to bring the dough together, careful not to overwork it. Once the dough forms, shape it into a disc, wrap tightly, and refrigerate for at least 30 minutes to rest and set its structure.
Step 2: Blind Bake the Crust
Once chilled, roll out the dough on a lightly floured surface and fit it into a 9-inch tart pan. Gently prick the bottom with a fork to keep bubbles from forming and chill again briefly. Line with parchment and add pie weights to maintain shape while baking. Bake initially for 15 minutes at 375°F (190°C), remove the weights, and then bake another 10 to 12 minutes until the crust turns a beautiful golden brown. Let it cool completely before filling to ensure a crisp crust.
Step 3: Make the Pastry Cream (Crème Pâtissière)
Heat the milk until just steaming, then whisk together egg yolks, sugar, and cornstarch until silky smooth. Temper the yolk mixture by slowly adding the hot milk while whisking to avoid curdling, then return it all to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and bubbles gently. Remove from heat, then stir in vanilla extract and butter to give it that luscious finish. Cover the surface with plastic wrap to prevent a skin forming and chill until cold and set.
Step 4: Assemble the Traditional French Strawberry Tart Recipe
With the crust cooled and the crème pâtissière perfectly chilled, spoon and spread the pastry cream evenly inside the tart shell. Then, arrange the halved strawberries in concentric circles atop the cream for that classic, elegant look. Warm the apricot jam with a touch of water until it’s smooth and brush this glaze over the strawberries to give them a glossy, irresistible shine. Refrigerate the tart for at least an hour to allow everything to set and the flavors to meld beautifully before serving.
How to Serve Traditional French Strawberry Tart Recipe
Garnishes
For an added touch of beauty and flavor, dust the tart lightly with powdered sugar just before serving or sprinkle some finely chopped fresh mint leaves around the edges. You can also add a few edible flowers for a charming springtime vibe that makes your presentation pop.
Side Dishes
This strawberry tart pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the tart’s creamy filling. For a beverage, think light and fresh—a chilled glass of rosé or a crisp sparkling water with lemon zest balances the sweetness perfectly.
Creative Ways to Present
Try individual mini tart versions of this Traditional French Strawberry Tart Recipe by using small tart pans, which are delightful for dinner parties. You can also experiment by dusting a little cocoa powder or shaved dark chocolate around the serving plate for a decadent twist that adds depth to the fresh strawberry flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover tart in the refrigerator, covered loosely with plastic wrap or in an airtight container. It stays fresh for up to 2 days, although enjoying it within the first day gives you the best texture and the brightest strawberry flavor.
Freezing
While the tart is best fresh, you can freeze the crust separately before baking. Wrap the dough disc tightly and store it in the freezer for up to a month. The assembled tart does not freeze well because the strawberries and pastry cream lose their texture when thawed.
Reheating
This tart is best enjoyed chilled, so it’s not recommended to reheat it. If you want to warm the crust prior to filling, bake the crust fresh and use chilled pastry cream for assembling. Any warm serving options tend to compromise the delicate cream and fresh fruit.
FAQs
Can I use frozen strawberries for the tart?
Fresh strawberries are highly recommended for this recipe because they retain their shape and fresh flavor much better than frozen ones, which can become mushy and watery once thawed.
How long can I make the pastry cream ahead of time?
You can prepare the pastry cream up to 2 days in advance; just be sure to cover it tightly with plastic wrap pressed directly on its surface to prevent a skin from forming.
What can I substitute for apricot jam in the glaze?
Red currant jelly or any other clear, mild fruit jam works beautifully for glazing strawberries, as it adds shine without altering the tart’s flavor profile significantly.
Is it possible to make this tart gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend designed for pastries. Keep in mind the texture might vary slightly but it will still be delicious.
Can I make the tart without eggs in the pastry cream?
The eggs provide richness and structure, so replacing them is tricky. However, some may use cornstarch-thickened custard or vegan pastry cream alternatives, but flavor and texture will differ from the traditional crème pâtissière.
Final Thoughts
I truly hope you give this Traditional French Strawberry Tart Recipe a try. It’s one of those timeless desserts that feels both elegant and utterly approachable, a real treasure to have in your baking repertoire. Whether it’s a special celebration or just a weekend treat, the combination of buttery crust, creamy custard, and fresh strawberries will win your heart—and your guests’ too!
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Traditional French Strawberry Tart Recipe
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Traditional French Strawberry Tart features a crisp and buttery pâte sucrée crust filled with smooth, rich vanilla pastry cream and topped with fresh, juicy strawberries glazed in apricot jam for a beautiful, glossy finish. Perfect for a classic French dessert that’s elegant yet approachable.
Ingredients
For the Tart Crust (Pâte Sucrée):
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tablespoons cold water
For the Pastry Cream (Crème Pâtissière):
- 1 1/4 cups whole milk
- 1/4 cup granulated sugar
- 3 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Topping:
- 1 pound fresh strawberries, hulled and halved
- 1/4 cup apricot jam or red currant jelly (for glaze)
- 1 tablespoon water
Instructions
- Make the Crust: In a bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold, cubed butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water, mixing just until the dough comes together; add an additional tablespoon of water if needed. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. Prick the bottom with a fork and chill for 10 minutes. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove the weights, and bake for another 10–12 minutes until golden. Let cool completely.
- Make the Pastry Cream: In a saucepan, heat the milk until just steaming. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and starts bubbling, about 2–3 minutes. Remove from heat and stir in the vanilla extract and unsalted butter until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap placed directly on the surface to prevent a skin forming, and chill until completely cool.
- Assemble the Tart: Spread the chilled pastry cream evenly into the cooled tart shell. Arrange the halved strawberries in concentric circles over the pastry cream. In a small pan, gently heat the apricot jam with water until melted and smooth, then brush this glaze over the strawberries to give them a shiny, attractive finish. Chill the assembled tart for at least 1 hour before serving to allow flavors to meld and the filling to set.
Notes
- Use the freshest strawberries available for the best flavor and appearance.
- The tart crust and pastry cream can be prepared a day in advance for easier assembly on serving day.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
