The strawberry tart stands as one of the most visually stunning and delicious desserts in French patisserie, combining a buttery, crisp pastry shell with silky vanilla pastry cream and perfectly arranged fresh strawberries. This sophisticated dessert transforms simple ingredients into something truly spectacular, with its golden crust providing the perfect foundation for rich, smooth custard and jewel-bright berries. Each bite delivers a harmonious blend of textures and flavors – the crunch of the pastry, the creaminess of the filling, and the sweet-tart burst of fresh strawberries. Whether served at an elegant dinner party or enjoyed as a special weekend treat, this strawberry tart never fails to impress with its bakery-quality appearance and restaurant-worthy taste.
Serves: 8-10 people (makes one 9-inch tart)
Preparation Time: 45 minutes (plus 2 hours chilling time)
Baking Time: 20 minutes
Total Time: 3 hours 5 minutes
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 cold water
Ingredients for the Pastry Cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/3 cup cornstarch
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Ingredients for Assembly
- 2 pounds fresh strawberries, hulled and halved
- 1/3 cup apricot jam
- 1 tablespoon water
- Fresh mint leaves for garnish
Making the Perfect Pastry Crust
Creating a flaky, buttery crust requires keeping the ingredients cold and handling the dough minimally. In a large bowl, whisk together flour, powdered sugar, and salt. Add the cold cubed butter and work it into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
Create a well in the center and add the egg yolk. Using a fork, gently mix the yolk into the flour mixture. Add cold water one tablespoon at a time, mixing gently until the dough just comes together. The dough should hold together when pressed but not be sticky or wet.
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. 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 the Tart Shell
Remove the chilled dough from the refrigerator and let it sit for 5 minutes to soften slightly. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter, turning it frequently and adding flour as needed to prevent sticking.
Carefully transfer the dough to a 9-inch tart pan with removable bottom by wrapping it around the rolling pin and unrolling it over the pan. Gently press the dough into the bottom and up the sides of the pan, making sure not to stretch it. Trim any excess dough, leaving about 1/2 inch overhang, then fold this overhang inward to create a double thickness around the rim.
Use a fork to prick the bottom of the tart shell all over, creating small holes that prevent puffing during baking. Line the pastry with parchment paper and fill with pie weights or dried beans. Refrigerate for 30 minutes before baking.
Blind Baking the Crust
Preheat your oven to 375°F. Place the chilled tart shell on a baking sheet and bake for 15 minutes with the weights. Remove the parchment paper and weights, then continue baking for 5-7 minutes until the bottom is lightly golden and set. The crust should look dry and no longer raw.
Remove from oven and let cool completely in the pan. The crust can be made up to 2 days ahead and stored covered at room temperature.
Preparing the Silky Pastry Cream
In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Meanwhile, in a separate bowl, whisk together the sugar and egg yolks until pale and thick. Add the cornstarch and whisk until smooth and no lumps remain.
When the milk is hot, slowly pour about half of it into the egg mixture, whisking constantly to prevent the eggs from cooking. This process, called tempering, gradually raises the temperature of the eggs. Pour this mixture back into the saucepan with the remaining milk.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue cooking for 1-2 minutes, whisking vigorously, to cook out the starchy taste of the cornstarch. The pastry cream should coat the back of a spoon and hold its shape when lifted.
Remove from heat and immediately whisk in the butter, vanilla extract, and salt until smooth. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours or until completely cool.
Selecting and Preparing the Strawberries
Choose strawberries that are bright red, firm, and fragrant. Avoid berries that are soft, have white or green shoulders, or show signs of mold. The best strawberries for tarts are medium-sized ones that are similar in size for even presentation.
Gently wash the strawberries in cool water and pat them completely dry with paper towels. Remove the green tops and cut larger berries in half lengthwise, leaving smaller berries whole. The cut side will lie flat against the pastry cream, creating a beautiful presentation.
Assembling the Tart
Remove the cooled tart shell from the pan and place it on your serving plate. Give the chilled pastry cream a gentle whisk to smooth it out, then spread it evenly in the tart shell using an offset spatula. The cream should come almost to the top of the crust.
Starting from the outside edge, arrange the strawberries cut-side down in concentric circles, overlapping them slightly. Work your way toward the center, filling in any gaps with smaller pieces. The strawberries should completely cover the pastry cream surface.
Creating the Glossy Finish
In a small saucepan, heat the apricot jam with 1 tablespoon of water over low heat until melted and smooth. Strain the mixture through a fine-mesh sieve to remove any fruit pieces, creating a smooth glaze.
Using a pastry brush, gently brush the warm glaze over the strawberries, taking care not to disturb their arrangement. The glaze should give the berries a beautiful shine and help preserve their color.
Serving and Storage
Allow the tart to set for at least 30 minutes before slicing to let the pastry cream firm up slightly. Use a sharp knife to cut clean slices, wiping the blade between cuts. Garnish with fresh mint leaves just before serving for a pop of color and fresh aroma.
This strawberry tart is best enjoyed the day it’s assembled, as the strawberries will release their juices over time. The pastry cream can be made 2 days ahead, and the tart shell can be baked 1 day ahead for easier assembly.
Professional Tips for Success
Keep all ingredients as cold as possible when making the pastry to ensure a flaky crust. If the dough becomes too soft while rolling, return it to the refrigerator for 15 minutes. When making pastry cream, constant whisking is essential to prevent lumps and ensure a smooth texture.
For the most professional appearance, choose strawberries that are similar in size and arrange them in neat, overlapping rows. The glaze should be applied while still warm for the best adhesion and shine.
