Description
A classic French dessert featuring a crisp buttery tart shell filled with silky vanilla pastry cream and crowned with glossy, fresh strawberries. Perfect for spring and summer celebrations.
Ingredients
- All-purpose flour, 1 1/4 cups (150 g)
- Unsalted butter, 1/2 cup (115 g), cold and cubed
- Granulated sugar (for crust), 1/4 cup (50 g)
- Large egg yolk (for dough), 1
- Cold water, 2 to 3 tablespoons
- Whole milk, 2 cups (500 ml)
- Vanilla bean split or pure vanilla extract, 1 bean or 2 teaspoons
- Large egg yolks (for pastry cream), 4
- Granulated sugar (for pastry cream), 1/2 cup (100 g)
- Cornstarch, 1/4 cup (30 g)
- Unsalted butter (for pastry cream), 2 tablespoons (30 g)
- Fresh strawberries, about 1 pound (450 g), hulled and halved or sliced as preferred
- Apricot jam, 1/4 cup (60 g), warmed and strained for glazing
- Pinch of salt (for dough), 1/8 teaspoon
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch tart pan with removable bottom.
- Combine Ingredients: In a bowl, whisk together 1 1/4 cups (150 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, and a pinch of salt. Cut in 1/2 cup (115 g) cold cubed unsalted butter until the mixture looks like coarse crumbs. Add 1 egg yolk and 2 to 3 tablespoons cold water, mixing until the dough just comes together.
- Prepare Your Cooking Vessel: Roll the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trim the edges, prick the base with a fork, and chill in the refrigerator for 20 minutes.
- Assemble the Dish: Line the chilled shell with parchment and fill with baking weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake another 10 minutes until golden. Remove from oven and cool completely on a rack.
- Cook to Perfection: Make the pastry cream by heating 2 cups (500 ml) whole milk with a split vanilla bean (or 2 teaspoons vanilla extract) until hot but not boiling. In a bowl, whisk 4 egg yolks, 1/2 cup (100 g) granulated sugar, and 1/4 cup (30 g) cornstarch until smooth. Temper the yolk mixture by whisking in a small stream of the hot milk, then return everything to the saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and whisk in 2 tablespoons (30 g) unsalted butter until smooth. Strain the pastry cream through a fine sieve, cover with plastic touching the surface, and chill until fully cold.
- Finishing Touches: Spread the chilled pastry cream evenly into the cooled tart shell using an offset spatula. Arrange about 1 pound (450 g) fresh strawberries in a neat pattern on top. Warm and thin 1/4 cup (60 g) apricot jam with a teaspoon of water, strain if necessary, and brush a light glaze over the strawberries for shine and protection.
- Serve and Enjoy: Chill the assembled tart briefly to set the glaze, then slice with a serrated knife and serve chilled. Enjoy each crisp, creamy, and fruity bite.
Notes
- Use cold butter and minimal handling when making the dough to keep the crust tender and flaky.
- For the smoothest pastry cream, strain it after cooking to remove any lumps.
- Assemble the tart just before serving for the freshest-looking strawberries; the glaze helps preserve their shine.
- If apricot jam is too thick, loosen it with a little water and warm gently to make brushing easier.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 310
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
Keywords: strawberry tart, tarte aux fraises, French dessert, pastry cream, summer dessert, tart recipe