Description
The Traditional French Strawberry Tart (Tarte aux Fraises) is a classic French dessert featuring a crisp, buttery tart crust filled with smooth, vanilla-infused pastry cream and topped with fresh, juicy strawberries glazed with apricot jam. Perfect for spring and summer, this elegant yet simple tart offers balanced textures and flavors that impress guests and delight the palate.
Ingredients
Units
Scale
For the Tart Dough
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 7 tbsp unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tsp cold water
For the Pastry Cream
- 3 large egg yolks
- 2/3 cup granulated sugar
- 2 cups whole milk
- 1 vanilla bean (split and scraped) or 1 tsp vanilla extract
For the Topping
- About 1 pint fresh strawberries, hulled
- 1/4 cup apricot jam (optional, for glaze)
- 1 tsp water (to thin jam)
Instructions
- Prepare the Tart Dough: Combine the flour, sugar, and cold cubed butter using your fingers or a pastry cutter until mixture resembles fine crumbs. Add the egg yolk and 1-2 teaspoons of cold water and gently bring the dough together. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes to rest and firm up.
- Blind Bake the Tart Shell: On a floured surface, roll out the dough and press it evenly into a tart pan with a removable bottom. Line with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 350°F (175°C) for 15 minutes. Remove the weights and parchment paper, then bake an additional 10-12 minutes until golden brown. Allow to cool completely.
- Make the Pastry Cream: Whisk together egg yolks and sugar until pale and creamy. Heat milk and vanilla in a saucepan until just simmering. Gradually pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium-low, stirring constantly until thickened. Remove from heat, cover with plastic wrap touching the surface to prevent a skin, and chill.
- Assemble the Tart: Spread the chilled pastry cream evenly into the cooled tart shell. Arrange the hulled strawberries on top neatly, halved or whole based on size and design preference.
- Glaze the Strawberries: Warm the apricot jam with a teaspoon of water until smooth. Brush gently over the strawberries to add a glossy finish and extra sweetness.
Notes
- Use cold butter and water for the crust to achieve a flaky texture.
- Chilling the dough before baking prevents shrinking and improves handling.
- Stir pastry cream continuously during cooking to avoid lumps and curdling.
- Use ripe, fresh strawberries for best flavor and appearance.
- Brush glaze warm to ensure smooth application and shiny finish.
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: 320
- Sugar: 25g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 140mg