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Traditional French Strawberry Tart (Tarte aux Fraises)

A classic French dessert featuring a flaky pastry crust filled with smooth pastry cream, topped with fresh strawberries and a glossy apricot glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the tart crust
  • 1 ¼ cups all-purpose flour For the best texture, use a fine flour
  • ¼ cup powdered sugar Adds sweetness without graininess
  • ½ cup unsalted butter, cold and diced Chilled butter creates a flaky crust
  • 1 large egg yolk Adds richness and helps bind the dough
For the pastry cream
  • 2 cups whole milk Provides a creamy base
  • 4 large egg yolks For richness and a smooth texture
  • ½ cup granulated sugar Balances the creaminess
  • ¼ cup cornstarch Thickens the cream without granulation
  • 2 teaspoons vanilla extract Imparts a lovely flavor
For the topping
  • 1 ½ pounds fresh strawberries Use ripe ones for the best flavor
  • 2 tablespoons apricot jam For a shiny glaze

Method
 

Prepare the crust
  1. In a large mixing bowl, combine the flour and powdered sugar. Add the cold diced butter and mix until crumbly.
  2. Stir in the egg yolk and then add a tablespoon of cold water at a time until the dough holds together.
  3. Shape it into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Blind bake the crust
  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled dough on a floured surface to fit a tart pan.
  3. Press it into the pan and prick the bottom with a fork.
  4. Place parchment paper over the dough, fill with baking weights, and bake for 20 minutes.
  5. Remove the weights and parchment, then bake for an additional 10 minutes until lightly golden.
Make the pastry cream
  1. While the crust cools, heat milk in a saucepan until just before boiling.
  2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
  3. Gradually whisk in the hot milk, then return the mixture to the saucepan.
  4. Cook on medium heat, stirring constantly, until thickened.
  5. Remove from heat, stir in vanilla, and let cool.
Assemble the tart
  1. Once the crust is cooled, pour the pastry cream into the shell, smoothing it evenly.
  2. Refrigerate for at least 1 hour to set.
Prepare the strawberries
  1. Wash, hull, and slice the strawberries.
  2. Arrange them on top of the cream in an artistic pattern.
Finish with a glaze
  1. Warm the apricot jam slightly and brush it over the strawberries to give a beautiful sheen.
Serve
  1. Slice and serve chilled, letting the flavors mingle on your palate.

Notes

Ensure your butter is cold when making the crust for the best flaky texture. Constant stirring while making the pastry cream is essential to prevent scorching.