Strawberry Tart is a stunning French pastry that showcases the natural beauty and sweetness of fresh strawberries atop a buttery, golden crust filled with silky pastry cream. This classic dessert combines three essential elements – a crisp pâte sucrée base, luxurious vanilla pastry cream, and perfectly arranged fresh strawberries – to create a tart that’s as visually spectacular as it is delicious. The contrast between the tender, sweet strawberries and the rich, creamy filling nestled in a delicate pastry shell makes this dessert a true celebration of seasonal fruit. Popular in French patisseries and beloved worldwide, this tart transforms simple ingredients into an elegant centerpiece perfect for special occasions or when you want to impress guests with a professional-looking dessert. This recipe serves 8-10 people and creates a 9-inch tart that’s ideal for entertaining.
Ingredients for the Pastry Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
Ingredients for Pastry Cream
- 2 cups whole milk
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Ingredients for Assembly
- 2 pounds fresh strawberries, hulled
- 1/4 cup apricot jam
- 1 tablespoon water
- Fresh mint leaves for garnish
Making the Perfect Pastry Crust
In a large bowl, whisk together flour, powdered sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces. Create a well in the center and add the egg yolk and 2 tablespoons of ice water. Gently mix with a fork until the dough just comes together, adding more water if needed.
Forming and Chilling the Dough
Turn the dough onto a lightly floured surface and gently gather it into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight. This chilling time allows the gluten to relax and the butter to firm up, making the dough easier to roll and preventing shrinkage during baking.
Rolling and Shaping
Remove the dough from the refrigerator and let it sit for 10 minutes to soften slightly. On a floured surface, roll the dough into a 12-inch circle, turning it frequently and adding flour as needed to prevent sticking. Carefully transfer to a 9-inch tart pan with removable bottom, pressing gently into the corners and trimming excess dough to leave a 1/2-inch overhang.
Blind Baking the Crust
Preheat the oven to 375°F (190°C). Fold the overhanging dough inward to create a double-thick edge and crimp decoratively. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 10-15 minutes until golden brown and fully cooked. Cool completely on a wire rack.
Preparing the Pastry Cream
In a medium saucepan, heat the milk over medium heat until steaming and small bubbles form around the edges. In a separate bowl, whisk together egg yolks and sugar until pale and thick. Add cornstarch and salt, whisking until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Cooking the Cream
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Continue cooking for 1-2 minutes until very thick. Remove from heat and whisk in butter and vanilla extract until smooth. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until completely cool, at least 2 hours.
Preparing the Strawberries
Select the most beautiful strawberries for the top arrangement. If they’re large, cut them in half lengthwise; smaller berries can be left whole. Pat the strawberries dry with paper towels to remove excess moisture that could make the tart soggy.
Creating the Glaze
In a small saucepan, combine apricot jam and water. Heat over low heat, stirring until the jam melts and becomes smooth. Strain through a fine-mesh sieve to remove any fruit pieces, creating a glossy, clear glaze.
Assembling the Tart
Spread the chilled pastry cream evenly in the cooled tart shell, smoothing the top with an offset spatula. Arrange the strawberries cut-side down in concentric circles, starting from the outside edge and working toward the center. Pack them closely together for the most attractive presentation.
Final Glazing
Using a pastry brush, carefully brush the warm apricot glaze over the strawberries, ensuring even coverage. The glaze not only adds shine but also helps preserve the strawberries and prevents them from drying out. Work quickly as the glaze will set as it cools.
Serving and Storage
Refrigerate the completed tart for at least 30 minutes before serving to allow the glaze to set. Serve chilled, cutting with a sharp knife that’s been wiped clean between slices. Garnish individual slices with fresh mint leaves if desired. The tart is best enjoyed the day it’s made but can be stored in the refrigerator for up to 2 days.
Professional Tips for Success
Use the freshest, ripest strawberries available for the best flavor and appearance. The pastry cream can be made up to 2 days ahead and stored covered in the refrigerator. For the crispest crust, assemble the tart no more than 4 hours before serving. If strawberries aren’t in season, this tart works beautifully with other fresh fruits like raspberries, blueberries, or sliced peaches. For an extra special touch, brush the inside of the cooled tart shell with melted chocolate before adding the pastry cream to create a moisture barrier.
