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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.

Ingredients

Scale

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

Find it online: https://topreci.com/french-strawberry-tart-recipe/