Strawberry Tart Recipe

Name: Strawberry Tart
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: One 9-inch tart
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1/2 cup cold unsalted butter, cubed; 1 large egg yolk; 2 tablespoons ice water; 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 4 large egg yolks; 2 teaspoons vanilla extract; 1 pound fresh strawberries, hulled and halved; 1/4 cup apricot jam; 1 tablespoon water

French · Dessert · 70 min total

Strawberry tart recipe videos

A classic French dessert featuring a crisp pastry shell filled with silky vanilla pastry cream and topped with fresh, glossy strawberries.

45
min prep

25
min cook

8
servings

380
kcal/serving

Ingredients

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cubed
1 large egg yolk
2 tablespoons ice water
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 teaspoons vanilla extract
1 pound fresh strawberries, hulled and halved
1/4 cup apricot jam
1 tablespoon water

Instructions

Make the pastry: In a food processor, pulse flour and 1/4 cup sugar. Add butter; pulse until coarse crumbs form. Add egg yolk and ice water; pulse until dough holds together. Flatten into a disk, wrap in plastic, and refrigerate 1 hour.
Preheat oven to 375°F (190°C). Roll dough on floured surface to 1/8-inch thickness. Fit into a 9-inch tart pan with removable bottom; trim edges. Prick bottom with fork. Line with foil and fill with pie weights. Bake 15 minutes, remove weights and foil, bake 10 minutes more until golden. Cool completely.
Make pastry cream: In a saucepan, heat milk over medium until simmering. In a bowl, whisk 1/2 cup sugar, cornstarch, and egg yolks until smooth. Slowly whisk hot milk into egg mixture, then return to saucepan. Cook over medium heat, whisking constantly, until thickened (about 2 minutes). Remove from heat; whisk in vanilla. Transfer to a bowl, cover surface with plastic wrap, and chill at least 2 hours.
Spread pastry cream evenly into cooled tart shell. Arrange strawberry halves on top, cut side down, in concentric circles.
In a small saucepan, warm apricot jam and water over low heat until melted. Brush over strawberries to glaze. Refrigerate until set, about 30 minutes. Serve chilled.

Tips

For best results, use ripe but firm strawberries.
Tart can be made up to 6 hours ahead; keep refrigerated.
Substitute raspberry jam for a different flavor.

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