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
Scale
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
