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Easy French Strawberry Tart

Rose
This Easy French Strawberry Tart combines a crisp buttery tart crust, smooth vanilla pastry cream, and fresh strawberries finished with a glossy apricot glaze. It’s a classic French bakery-style dessert that looks elegant yet is simple enough to prepare at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 310 kcal

Equipment

  • mixing bowl
  • 9-inch tart pan with removable bottom
  • Rolling Pin
  • saucepan
  • whisk
  • spatula
  • pastry brush

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 2 tbsp cold water
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 1/4 cup cornstarch
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries, hulled and halved
  • 2 tbsp apricot jam
  • 1 tbsp water

Instructions
 

  • In a mixing bowl, combine the flour and powdered sugar. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and cold water and mix gently until a soft dough forms. Shape into a disk, wrap, and refrigerate for 30 minutes.
  • Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick and press it into a tart pan. Trim the edges and prick the bottom with a fork.
  • Bake the tart shell for 18–20 minutes until lightly golden. Remove from the oven and allow it to cool completely.
  • Pour the milk into a saucepan and heat over medium heat until it just begins to simmer. Do not allow it to boil.
  • In a bowl, whisk together the sugar, egg yolks, and cornstarch until the mixture becomes pale and smooth.
  • Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
  • Return the mixture to the saucepan and cook over medium heat while stirring continuously until thick and creamy. Remove from heat and stir in the butter and vanilla extract. Allow the pastry cream to cool slightly.
  • Spread the pastry cream evenly into the cooled tart shell and smooth the surface with a spatula.
  • Arrange the halved strawberries over the pastry cream in a circular pattern starting from the outer edge toward the center.
  • Heat the apricot jam with water in a small saucepan until smooth. Brush the glaze lightly over the strawberries, then refrigerate the tart for at least 1 hour before slicing and serving.

Notes

Use ripe, bright red strawberries for the best flavor and presentation. Make sure the tart crust is completely cooled before adding pastry cream to prevent a runny filling. If lumps appear in the pastry cream, strain it through a fine mesh sieve for a silky texture. The tart is best served chilled and within 24 hours for the crispest crust.

Nutrition

Calories: 310kcalCarbohydrates: 36gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 110mgSodium: 85mgPotassium: 220mgFiber: 2gSugar: 20gVitamin A: 600IUVitamin C: 35mgCalcium: 120mgIron: 1.2mg
Keyword classic french dessert, easy strawberry tart, french strawberry tart, strawberry pastry cream tart
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