Nothing feels more like a bite of Parisian sunshine than a Traditional French Strawberry Tart, with its buttery, crisp crust, silky vanilla pastry cream, and a pile of glistening, fresh strawberries. This classic dessert shines at any occasion, from weekend brunches to special dinner parties. The exquisite layering of simple but high-quality ingredients creates a symphony of flavors and textures that’s as beautiful as it is delicious. Every bite is a celebration of the sweet strawberry season—making this tart a beloved centerpiece wherever it’s served.
Ingredients You’ll Need
The magic of a Traditional French Strawberry Tart comes from its pure, fresh components. Each ingredient brings its own special something, whether it’s richness, creaminess, or irresistible berry brightness. Here’s what you’ll need—and why each one matters:
- All-purpose flour: Forms the base of the tender, buttery tart crust that supports every luscious bite.
- Powdered sugar: Adds subtle sweetness and a melt-in-your-mouth texture to the pastry shell.
- Salt: Just a pinch balances the sweetness and sharpens all the flavors.
- Unsalted butter (cold and cubed): The secret to a flaky crust, it must be very cold for beautiful layers.
- Egg yolk: Helps bind the dough while adding rich color and a little extra tenderness.
- Ice water: A drizzle helps the dough come together without overworking and toughening it.
- Whole milk: Creates a luxurious base for the pastry cream so it’s perfectly velvety.
- Granulated sugar: Sweetens and thickens the cream just right while keeping everything balanced.
- Cornstarch: The thickener for the pastry cream, making it silky but sturdy enough to hold up under strawberries.
- Egg yolks (large): Give the cream its rich flavor, color, and smooth mouthfeel.
- Unsalted butter (for cream): Whisked in at the end for shine and extra silkiness.
- Vanilla extract: Makes the cream taste deeply aromatic, creamy, and full-bodied.
- Fresh strawberries (hulled and halved): Star of the show—pick ripe, firm berries for glorious flavor and eye appeal.
- Apricot jam: Turns into a lovely glaze that gives the tart its irresistible shine and a hint of fruity sweetness.
- Water: Loosens the jam just enough to brush atop the berries smoothly.
How to Make Traditional French Strawberry Tart
Step 1: Prepare the Tart Crust
Start your adventure by making the crust—a foundation that’s crisp, buttery, and delicate. First, whisk together the flour, powdered sugar, and salt in a bowl. Cut in the cold, cubed butter using a pastry cutter or your fingertips until you have coarse, even crumbs—almost like damp sand. Stir in the egg yolk and just enough ice water (start with one tablespoon) for the dough to clump together. Form it into a disc, wrap up tight, and let it relax in the fridge for at least 30 minutes. This chill ensures a tender, flaky texture when baked.
Step 2: Bake the Crust
Next up, preheat your oven to 375°F. Roll out the cold dough on a lightly floured surface, aiming for a circle just bigger than your 9-inch tart pan. Gently press the dough into the pan and up the sides, trimming any excess. Prick the bottom with a fork so it won’t puff up, then line the shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, and return it for another 10 minutes until golden and crisp. Set aside to cool to room temperature—you want it cool before adding the pastry cream.
Step 3: Make the Pastry Cream
While your crust cools, it’s time for luscious pastry cream. Warm the milk in a saucepan just until it starts to steam. In a mixing bowl, whisk together sugar, cornstarch, and those golden egg yolks until smooth and pale. Now, slowly pour the hot milk into the egg mixture, whisking all the while to temper (so you don’t scramble anything!). Pour the whole blend back into your saucepan and cook gently, stirring constantly. When the cream thickens and starts to bubble, whisk in the butter and vanilla, then pour into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming, and let it chill thoroughly.
Step 4: Assemble the Tart
You’re almost done! Spoon the cold, set pastry cream into the cooled tart shell, smoothing it out into a luscious bed. Artfully arrange your halved strawberries on top, densely packed or in a floral swirl—however you like. The red berries against pale cream are always a showstopper!
Step 5: Glaze and Chill
The finishing touch: melt the apricot jam with a splash of water in a small saucepan until just liquid. Strain if you want, then gently brush this luscious syrup over the strawberries. It gives everything a gorgeous shine and adds a subtle layer of flavor. Chill the whole tart for at least an hour before slicing and serving—this helps the layers set and the flavors mingle perfectly.
How to Serve Traditional French Strawberry Tart
Garnishes
For classic French elegance, serve your tart with a light dusting of powdered sugar, a sprig of fresh mint, or a curl of lemon zest. If you want something extra lush, a dollop of softly whipped cream or a scoop of vanilla ice cream on the side is utterly dreamy. Each garnish highlights the vibrant colors and bright flavors of the Traditional French Strawberry Tart.
Side Dishes
A tart this fruity needs only the simplest accompaniments. Try it alongside a glass of chilled sparkling wine, or serve with a platter of buttery sablé cookies for that Parisian pastry shop feeling. A few fresh berries or a citrus salad on the side will keep things crisp and refreshing, letting the tart’s flavors be the main attraction.
Creative Ways to Present
If you’re entertaining, individual mini tarts are always a hit—use small tart pans and decorate each with its own strawberry pattern. For a rustic look, slice the tart into wedges and fan the slices on a serving platter with extra strawberries scattered around the plate. Or, make a deconstructed version by layering the crust, pastry cream, and strawberries in clear glasses for an easy parfait.
Make Ahead and Storage
Storing Leftovers
Leftover slices of your Traditional French Strawberry Tart should be covered and refrigerated. The tart will stay fresh for up to two days, though the crust is at its crispest on the first day. Lay a piece of plastic wrap directly against the cut edge to protect from drying out, and enjoy chilled straight from the fridge.
Freezing
While the crust can be baked and frozen ahead of time, frozen pastry cream and fresh strawberries don’t always thaw gracefully. For best results, freeze just the shell (well-wrapped), then fill and decorate the day you plan to serve. The fully assembled tart is best enjoyed fresh for that perfect texture and color.
Reheating
If you’ve stored the tart in the fridge, you don’t need to reheat—Traditional French Strawberry Tart is served chilled. If you’ve frozen an unfilled shell, bring it to room temperature before assembling the cream and berries.
FAQs
Can I use other fruits besides strawberries?
Absolutely! This tart works with raspberries, blueberries, peaches, or any seasonal fruit you love. Just keep in mind, the strawberries are what make the Traditional French Strawberry Tart iconic, but it’s always fun to mix things up with what’s fresh at the market.
How do I keep the crust from getting soggy?
For a crisp tart shell, always let your crust cool completely before adding the pastry cream. If you’d like an extra insurance policy, you can lightly brush the cooled crust with melted white chocolate before filling—it creates a thin barrier that keeps the cream from seeping in.
Can I make the crust or pastry cream ahead?
Yes! You can make and bake the crust a day ahead, as well as prepare the pastry cream and store it in the fridge. On the day of serving, simply assemble with fresh strawberries and glaze—a great way to make entertaining stress-free.
What’s the best way to slice the tart?
For picture-perfect slices, use a long, sharp knife, wiping the blade clean between cuts. This ensures neat edges and keeps the layers intact. If you want to go extra-professional, chill the tart for a full hour before cutting.
Is this recipe suitable for vegetarians?
Yes, the Traditional French Strawberry Tart contains no meat or gelatin, relying instead on eggs and dairy for richness, which makes it a wonderful vegetarian dessert for gatherings of all kinds.
Final Thoughts
If you’ve ever dreamed of a bakery-worthy dessert that’s surprisingly easy at home, the Traditional French Strawberry Tart is your answer. Its balance of bright fruit, luscious cream, and crisp pastry is simply irresistible. Grab some vibrant strawberries and give this French classic a try—you’ll wow your friends and satisfy your own sweet tooth all at once!
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Traditional French Strawberry Tart Recipe
- Total Time: 1 hour 10 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic elegance of a Traditional French Strawberry Tart. A buttery crust filled with creamy pastry cream and topped with fresh strawberries, this dessert is a true delight for any occasion.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tablespoons ice water
For the Pastry Cream:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the Topping:
- 1 ½ pounds fresh strawberries, hulled and halved
- ¼ cup apricot jam
- 1 tablespoon water
Instructions
- Make the Crust: Combine flour, powdered sugar, and salt. Cut in butter, add egg yolk and water. Chill, roll out, press into tart pan, bake.
- Prepare the Pastry Cream: Heat milk, whisk sugar, cornstarch, and egg yolks. Cook with milk until thick, add butter and vanilla. Chill.
- Assemble: Spread pastry cream in tart shell, top with strawberries. Heat jam and water, brush over strawberries. Chill before serving.
Notes
- Use ripe, firm strawberries for the best presentation.
- You can prepare the crust and pastry cream a day ahead for easy assembly.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 21g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
