Description
This Traditional French Strawberry Tart features a crisp pâte sucrée crust filled with smooth, vanilla-infused crème pâtissière and topped with fresh, glossy strawberries. The tart is finished with a delicate apricot glaze that adds a beautiful shine and subtle sweetness, making it a classic and elegant dessert perfect for any occasion.
Ingredients
Scale
For the Tart Crust (Pâte Sucrée):
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into cubes
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1–2 tablespoons cold water
- Pinch of salt
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 1/2 pounds fresh strawberries, hulled and halved
- 1/4 cup apricot jam (for glaze)
- 1 tablespoon water
Instructions
- Make the tart crust: In a mixing bowl or food processor, combine the flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of cold water. Mix until the dough comes together, adding more water if needed. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Bake the tart shell: Preheat oven to 375°F (190°C). Roll out the dough on a floured surface and press it into a 9-inch tart pan with a removable bottom. Trim edges and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 10–12 minutes until golden. Let cool completely.
- Make the pastry cream: Heat the milk in a saucepan until just simmering. In a bowl, whisk the egg yolks with sugar and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking. Return the mixture to the pan and cook over medium heat, whisking constantly until thickened, about 2–3 minutes. Remove from heat, stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap (touching the surface), and chill until cool.
- Assemble the tart: Spread the cooled pastry cream evenly in the tart shell. Arrange the halved strawberries on top in concentric circles. In a small saucepan, warm the apricot jam with 1 tablespoon water until melted. Brush gently over the strawberries for a glossy finish. Chill tart for at least 1 hour before serving.
Notes
- Use the best-quality strawberries for optimal flavor and presentation.
- The tart can be made a day ahead; add glaze just before serving for the best shine.
- Make sure the pastry cream is fully cooled before spreading to avoid melting the tart shell.
- Chilling the tart helps the glaze set and the flavors meld together.
