Description
This Homemade Strawberry Tart features a buttery, tender crust filled with smooth vanilla pastry cream and topped with fresh, juicy strawberries glazed with apricot jam. It’s a beautiful and elegant dessert that tastes just as incredible as it looks. Perfect for spring gatherings, summer celebrations, or a cozy family dessert, this tart combines classic flavors with a fresh, fruity finish that everyone loves.
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 cup (225g) cold unsalted butter, cubed
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar (for cream)
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract (for cream)
- 1 1/2 pounds (700g) fresh strawberries, hulled
- 2 tablespoons apricot jam
- 1 tablespoon water
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, mix flour, sugar, and salt. Add cold butter and rub into the flour until crumbly.
- Add egg and vanilla extract, then gently mix until dough forms. Do not overwork.
- Wrap dough and chill for 30 minutes.
- Roll out dough and press into a 9-inch tart pan. Prick the base with a fork.
- Blind bake for 15 minutes, remove weights, then bake another 10–15 minutes until golden. Cool completely.
- Heat milk in a saucepan until warm.
- Whisk egg yolks, sugar, and cornstarch in a bowl until smooth.
- Slowly pour warm milk into egg mixture while whisking. Return to saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in butter and vanilla. Cool completely.
- Spread pastry cream evenly into cooled tart shell.
- Arrange strawberries on top decoratively.
- Warm apricot jam with water and brush over strawberries for shine.
- Refrigerate for at least 1 hour before serving.
Notes
Use ripe, bright red strawberries for the best flavor and presentation. Make sure the pastry cream cools completely before assembling to prevent a soggy crust. You can prepare the crust and pastry cream one day ahead and assemble before serving. Store leftovers in the refrigerator for up to 3 days. Do not freeze once assembled.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 125mg