There’s something magical about a homemade strawberry tart. It’s the kind of dessert that instantly transports you to a sun-drenched afternoon, with the scent of buttery crust and fresh strawberries filling the air. Whether you’re making this for a special occasion or just because you’re craving something sweet, trust me—this one’s a game-changer. With its crisp pastry, luscious filling, and juicy strawberries, every bite is a perfect blend of textures and flavors. Let’s dive in!

Why You’ll Love Strawberry Tart

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile This tart is perfect for any occasion—from brunch to dessert, casual gatherings to elegant dinners. It’s always a hit!

Budget-Friendly No fancy or hard-to-find ingredients here. You’ll likely have most of what you need in your kitchen already.

Quick and Easy While it looks impressive, making this strawberry tart is easier than you think. Simple steps, big rewards!

Customizable Want to mix it up? Swap out strawberries for other berries, add a drizzle of chocolate, or experiment with different crust variations.

Crowd-Pleasing A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients

Ingredients in Strawberry Tart

Here’s what makes this tart absolutely irresistible. Simple ingredients, but when combined, they create a dessert that’s nothing short of spectacular.

Tart Crust The buttery, flaky base that holds everything together. You can use homemade or store-bought shortcrust pastry for convenience.

Strawberries Fresh, ripe strawberries bring natural sweetness and a pop of vibrant color. Choose the juiciest ones for the best results.

Pastry Cream This creamy, rich filling is the heart of the tart. It’s smooth, slightly sweet, and pairs perfectly with the tartness of the strawberries.

Sugar A touch of sugar enhances the natural flavors without overpowering the delicate balance.

Vanilla Extract A splash of vanilla brings warmth and depth to the pastry cream.

Egg Yolks Essential for a velvety, rich pastry cream that holds everything together beautifully.

Cornstarch Helps thicken the pastry cream, giving it that perfect, silky consistency.

Butter Just a bit of butter adds richness and a glossy finish to the filling.

Apricot Jam Brushed over the strawberries, it gives the tart a stunning, glossy shine while adding a hint of fruitiness.

Instructions

Preheat Your Equipment

Start by preheating your oven to the perfect temperature. A properly heated oven ensures that your tart crust bakes evenly to golden perfection.

Prepare the Tart Crust

Roll out your pastry dough and gently press it into a tart pan. Trim any excess and prick the bottom with a fork to prevent bubbling. Chill the crust before baking to keep it crisp and flaky.

Blind Bake the Crust

Line the tart shell with parchment paper and fill it with baking weights or dried beans. Bake until lightly golden, then remove the weights and bake for a few more minutes until fully cooked. Let it cool completely.

Make the Pastry Cream

In a saucepan, heat the milk until just warm. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour in the warm milk while whisking, then return the mixture to the saucepan. Cook until thickened, then remove from heat and stir in butter and vanilla. Let cool before spreading into the tart shell.

Assemble the Tart

Spread the cooled pastry cream evenly over the baked tart shell. Arrange sliced strawberries in a beautiful pattern on top, covering the entire surface.

Add the Finishing Touches

Warm the apricot jam until slightly runny, then brush it gently over the strawberries to give them a glossy finish. This step makes the tart look extra impressive!

Chill and Serve

Refrigerate the tart for at least an hour to let the flavors meld together. Slice, serve, and enjoy every bite of this delightful dessert.

Nutrition Facts

Servings: 8

Calories per serving: 320

Preparation Time

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

How to Serve Strawberry Tart

This tart is best served chilled or at room temperature. It pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a dusting of powdered sugar for an elegant finish. For a brunch twist, serve it with a side of fresh berries and a cup of coffee or tea.

Additional Tips

To get the flakiest tart crust, chill your dough before rolling and baking
For extra depth of flavor, add a splash of lemon juice to the strawberries
Use a sharp knife to slice the tart cleanly without crushing the delicate layers
If you don’t have apricot jam, try warming up a bit of honey for the glaze
Make the pastry cream ahead of time and store it in the fridge for up to two days

FAQ

Can I make this tart ahead of time? Yes! Assemble the tart a few hours before serving for the best texture and freshness.

Can I use frozen strawberries? Fresh strawberries are best, but if using frozen, make sure to thaw and drain them well.

What can I use instead of apricot jam for glazing? You can use warmed honey or a light sugar syrup.

Can I make the crust from scratch? Absolutely! A homemade shortcrust pastry will make this tart even more delicious.

How long does the tart last? It stays fresh for up to two days in the refrigerator.

Can I use a different fruit? Yes! Blueberries, raspberries, or peaches all work beautifully.

Why did my pastry cream turn out lumpy? It’s likely overcooked or not whisked enough. Strain it through a sieve to fix it.

How do I keep my crust from getting soggy? Brush a thin layer of melted chocolate on the crust before adding the pastry cream.

Can I use a store-bought crust? Yes, store-bought crusts work well for a quicker version.

How can I make this dairy-free? Use dairy-free milk and butter alternatives for the pastry cream.

Conclusion

Strawberry tart is one of those desserts that feels fancy but is surprisingly easy to make. With a crisp crust, creamy filling, and juicy strawberries, every bite is a little piece of heaven. Whether you’re sharing it with loved ones or indulging in a slice all to yourself, this tart is bound to become a favorite. So go ahead, give it a try—you won’t regret it!

Strawberry Tart

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Author: Grace Sullivan
Prep Time: 30 minutes
Cook Time: 25 minutes (tart shell) + 10 minutes (pastry cream)
Total Time: Approximately 1 hour 30 minutes (including chilling time)
Yield: Serves 8
Category: Tarts / Desserts
Method: Baking
Cuisine: French / Contemporary
Diet: Vegetarian

Print Recipe

Description

A delightful dessert featuring a crisp, buttery tart shell filled with a silky vanilla pastry cream and topped with fresh, juicy strawberries arranged in a beautiful pattern. Perfect for spring gatherings or as an elegant treat after dinner, this tart balances sweetness with a subtle tang from the berries.

Instructions

Prepare the Tart Shell:
- In a food processor, pulse together flour, powdered sugar, and cold butter until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water gradually until the dough begins to form.
- Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
- Roll out the dough on a lightly floured surface and press it into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork and chill again for 15 minutes.
- Preheat your oven to 375°F (190°C) and bake the tart shell for 20-25 minutes or until lightly golden. Allow to cool completely.
Make the Pastry Cream:
- In a medium saucepan, heat the milk with the vanilla bean (if using) until just boiling.
- In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the hot milk over the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the cream thickens and begins to bubble.
- Remove from heat; stir in the butter and vanilla extract (if using). Transfer the pastry cream to a bowl, cover with plastic directly on the surface to avoid a skin forming, and chill until set.
Assemble the Tart:
- Once both the tart shell and pastry cream are completely cool, spread the pastry cream evenly in the shell.
- Arrange the strawberry slices decoratively on top of the cream.
- Optionally, brush a light apricot glaze over the strawberries for a shiny finish.
Serve:
- Chill the assembled tart for at least 1 hour before serving to allow flavors to meld. Enjoy as a sophisticated dessert or a charming brunch centerpiece.

Notes

For a different twist, try mixing a few slices of kiwi or a sprinkle of mint leaves with the strawberries.
Ensure the tart shell is fully cooled before adding the pastry cream to maintain a crisp texture.
The pastry cream can be made a day ahead and stored in the refrigerator.

Nutrition

Serving Size: 1 slice
Calories: 250 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 65 mg