French Strawberry Tart Recipe

Introduction

The French Strawberry Tart is a classic dessert featuring a crisp, buttery crust filled with smooth crème pâtissière and topped with fresh, juicy strawberries. Perfect for spring and summer gatherings, this tart combines delicate flavors and elegant presentation.

Ingredients

• For the pâte sablée:
  • 1 ¾ cup + 1 tbsp (233g) all-purpose flour
  • 1/3 cup (67.5g) sugar
  • ½ tsp salt
  • ½ cup (125g) unsalted butter, chilled and cubed
  • 1 large egg
• For the crème pâtissière:
  • 1 cup (250ml) milk (2% or whole)
  • ½ tsp vanilla extract (or seeds from ½ vanilla bean)
  • 1 large egg + 1 large egg yolk
  • 3 tbsp (38g) sugar
  • 2 tbsp (17g) all-purpose flour
  • 1 ½ tbsp (11g) cornstarch
• For topping:
  • 5 ½ cups (790g) fresh strawberries, washed, hulled and halved
  • 2 tbsp apricot jam

Instructions

1. Step 1: To make the crust, whisk together the flour, sugar, and salt in a mixing bowl. Add the cubed butter and mix with your fingers or pulse in a food processor until you have a crumbly texture with pea-sized butter bits. Add the egg and mix gently until the dough roughly forms a ball; avoid overmixing. Wrap the dough in plastic wrap and chill for at least 30 minutes.
2. Step 2: Preheat the oven to 350°F (180°C) with a rack in the middle. Grease and flour a 9-inch (23 cm) tart pan. Roll the chilled dough on a floured surface into a 12-inch (31 cm) circle. Transfer it to the tart pan, trim excess dough, and poke the bottom all over with a fork. Line the crust with foil or parchment and fill with pie weights or dried beans to prevent puffing.
3. Step 3: Bake the crust for 20 minutes. Remove the weights and foil/parchment carefully, then bake for an additional 10 minutes until the edges turn slightly golden. Set aside to cool completely.
4. Step 4: For the crème pâtissière, heat the milk and vanilla in a medium saucepan over medium heat until just simmering. In a bowl, whisk the egg, egg yolk, and sugar until light and fluffy. Whisk in the flour and cornstarch. Gradually pour the hot milk into the egg mixture, whisking continuously until incorporated.
5. Step 5: Return the mixture to the saucepan and cook over medium heat, whisking frequently, until it thickens and bubbles. Remove from heat immediately. Pour into a clean bowl, cover the surface with plastic wrap to prevent skin, and let cool completely.
6. Step 6: To assemble, place the cooled crust on a serving plate and spread the crème pâtissière evenly inside. Arrange the strawberry halves on top in a circular pattern, cut side down.
7. Step 7: Warm the apricot jam in the microwave for 15 seconds, strain if needed, and gently brush it over the strawberries for a glossy finish. Chill the tart for at least one hour before serving.

Tips & Variations

• For extra flavor, add lemon zest to the crème pâtissière or a splash of almond extract for a subtle twist.
• Use fresh, ripe strawberries for the best texture and sweetness.
• If apricot jam is unavailable, substitute with clear peach or apple jelly for glazing.
• Make the crust and crème pâtissière a day ahead to save time and allow flavors to develop.

Storage

Store the assembled tart covered in the refrigerator for up to 2 days. To maintain freshness, avoid glazing the strawberries with jam until just before serving if storing longer. Reheat is not recommended because the crust can become soggy and the cream loses texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this tart?

Fresh strawberries are best as they hold their shape and provide fresh flavor. Frozen strawberries are too watery and can make the crust soggy, so they are not recommended.

How do I prevent the crust from becoming soggy?

Baking the crust with weights helps keep it crisp. Also, make sure the crème pâtissière is thick and fully cooled before spreading. Glazing the strawberries just before serving prevents excess moisture from seeping in.

French Strawberry Tart Recipe

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4.7 from 130 reviews

This French Strawberry Tart features a buttery pâte sablée crust filled with a smooth, homemade crème pâtissière and topped with fresh, halved strawberries glazed with apricot jam. Perfect for a delightful dessert with a balance of creamy and fruity flavors.

• Author: Jeannette
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes plus 1 hour chilling
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the pâte sablée:

• 1 ¾ cup + 1 tbsp (233g) all-purpose flour
• 1/3 cup (67.5g) sugar
• ½ tsp salt
• ½ cup (125g) unsalted butter, chilled and cubed
• 1 large egg

For the crème pâtissière:

• 1 cup (250ml) milk (2% or whole)
• ½ tsp vanilla extract (or seeds from ½ vanilla bean)
• 1 large egg + 1 large egg yolk
• 3 tbsp (38g) sugar
• 2 tbsp (17g) all-purpose flour
• 1 ½ tbsp (11g) cornstarch

For topping:

• 5 ½ cups (790g) fresh strawberries, washed, hulled and halved
• 2 tbsp apricot jam

Instructions

1. Make the crust: In a mixing bowl, whisk together the flour, sugar and salt. Add the cubed chilled butter and mix with your fingers or pulse in a food processor until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Add the egg and mix gently until the dough comes together roughly into a ball, avoiding overmixing. Wrap in plastic wrap and chill for at least 30 minutes.
2. Preheat and prepare the tart pan: Preheat your oven to 350°F (180°C) with a rack in the middle position. Grease and flour a 9-inch (23 cm) tart pan.
3. Roll out and blind bake the crust: On a floured surface, roll the chilled dough into a 12-inch (31 cm) circle. Transfer to the tart pan, trim any excess dough hanging over the edges, and prick the base all over with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 20 minutes. Remove the weights and lining, then bake for another 10 minutes until the edges are golden. Let cool completely.
4. Prepare the crème pâtissière: In a medium saucepan over medium heat, warm the milk with vanilla until just simmering. In a bowl, whisk together the egg, egg yolk, and sugar until light and fluffy. Whisk in the flour and cornstarch until combined. Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over medium heat, whisking occasionally until it thickens and starts to bubble. Immediately remove from heat, pour into a bowl, cover with plastic wrap directly on the surface to prevent skin, and let cool completely.
5. Assemble the tart: Place the cooled crust on a serving plate. Spread the cooled crème pâtissière evenly over the crust base. Arrange the halved strawberries over the cream in a circular pattern with the cut side down.
6. Glaze and chill: Warm the apricot jam in the microwave for about 15 seconds and strain through a fine mesh sieve if necessary to remove fruit chunks. Brush the jam gently over the strawberries to give a glossy finish. Chill the tart for at least one hour before serving.

Notes

• Chilling the dough before baking prevents shrinkage and ensures a tender crust.
• Pie weights or dried beans are essential to keep the crust flat while blind baking.
• Covering the crème pâtissière with plastic wrap touching the surface prevents a skin from forming.
• You can substitute apricot jam with other clear fruit preserves for glazing.
• Use fresh ripe strawberries for the best flavor and appearance.

Keywords: French tart, strawberry tart, pâte sablée, crème pâtissière, fresh strawberries, baked dessert