If you’re looking to bring a touch of Parisian elegance to your kitchen, the Traditional French Strawberry Tart is a showstopper every time. With its perfectly buttery crust, rich vanilla pastry cream, and glossy, sweet strawberries artfully arranged on top, this tart captures the very heart of French patisserie. The process is just the right blend of approachable and luxurious—simple enough for a cozy weekend bake, yet sophisticated enough to impress at any celebration. Whether enjoyed with friends, family, or a quiet afternoon tea, the Traditional French Strawberry Tart never fails to create those joyful, memory-making moments.
Ingredients You’ll Need
Every part of the Traditional French Strawberry Tart shines because of the quality and harmony of its ingredients. From the melt-in-your-mouth pastry to the luscious cream and sparkling fruit, each element serves a purpose you’ll taste in every bite. Here’s what you’ll need—and why you shouldn’t skip anything!
- All-purpose flour (1 1/4 cups): This forms the tart’s crisp, delicate base and provides structure for the crust.
- Unsalted butter, chilled and cubed (1/2 cup): Cold butter ensures a tender, flaky pastry and rich flavor in the tart shell.
- Granulated sugar (3/4 cup, divided): A touch in the crust and more in the pastry cream for balanced sweetness.
- Salt (1/4 teaspoon): Just enough to enhance the flavors throughout the tart.
- Egg yolk (1 for the crust, 4 for the cream): Adds richness and beautiful color; essential for both the pastry and creamy filling.
- Cold water (2–3 tablespoons): Only as much as needed to bring the dough together—don’t overdo it!
- Whole milk (2 cups): Makes the pastry cream smooth, creamy, and satisfying without being too heavy.
- Cornstarch (1/4 cup): Thickens the pastry cream to just the right spoonable consistency.
- Pure vanilla extract (2 teaspoons): You want the best you can find, since the fragrance is front and center in the pastry cream.
- Unsalted butter (2 tablespoons, for the cream): Melted in at the end for that extra-silky finish.
- Fresh strawberries, hulled and halved (1 1/2 pounds): The main attraction—choose ripe, fragrant berries for the brightest flavor and color.
- Apricot jam (1/2 cup): The secret to that stunning, glossy finish classic to the Traditional French Strawberry Tart.
- Water (1 tablespoon, for the glaze): Loosens up the jam so it brushes over the fruit flawlessly.
How to Make Traditional French Strawberry Tart
Step 1: Make the Tart Dough
In a medium bowl, whisk together the flour, a quarter-cup of sugar, and the salt. Add the cold, cubed butter and use your fingers, a pastry cutter, or two forks to work everything together until the mix looks like coarse, sandy crumbs. Stir in the egg yolk, then add cold water one tablespoon at a time just until the dough starts to cling together (stop when it forms a nice ball). Gently shape the dough into a disk, wrap it up in plastic, and pop it into the fridge for 30 minutes—this chilling time helps keep the crust flaky and easy to roll.
Step 2: Roll and Bake the Crust
Once the dough is nice and cold, flour your work surface lightly and roll the disk out into a 12-inch circle. Press it gently but firmly into a 9-inch tart pan, pressing into all the grooves. Trim off any excess overhang. Prick the bottom all over with a fork—this keeps it from puffing up in the oven. Line the tart shell with parchment and pour in pie weights or dried beans to keep the shape. Bake in a preheated 375°F (190°C) oven for 15 minutes, then carefully remove the weights and parchment. Bake for another 10–12 minutes until the crust is golden and crisp. Let it cool completely before filling.
Step 3: Prepare the Pastry Cream
This creamy filling is the heart of any Traditional French Strawberry Tart! Heat the milk in a saucepan until it’s just about to simmer. In a mixing bowl, whisk together the remaining half-cup of sugar, the egg yolks, and the cornstarch until smooth and pale. Gradually whisk in the hot milk in a thin stream, constantly stirring so you don’t curdle the eggs. Pour this mixture back into the saucepan and cook gently over medium heat, whisking continuously; you’ll see it thicken into a luscious, pudding-like consistency. Take it off the heat, stir in the vanilla and two tablespoons of butter, then press a piece of plastic wrap right onto the surface so it won’t form a skin. Chill until cold—this is key for the best texture.
Step 4: Assemble the Tart
Once your shell and cream are both cool, the magic happens! Spread the pastry cream evenly into the tart shell, smoothing out the top with an offset spatula for extra elegance. Arrange the halved strawberries, cut side down, in a circular pattern atop the cream—feel free to get as artistic as you wish here. The effect is always breathtaking, especially with ripe, glossy berries.
Step 5: Glaze for Shine
For that quintessential Traditional French Strawberry Tart look, combine the apricot jam and a tablespoon of water in a small saucepan. Warm over low heat, stirring until melted and runny. Brush this glaze over the strawberries; it will make them gleam brilliantly and adds a delicate hint of fruity sweetness. Chill the tart again until you’re ready to slice and serve—this helps everything set beautifully.
How to Serve Traditional French Strawberry Tart
Garnishes
The tart already makes a grand entrance, but a sprinkle of powdered sugar, a few mint leaves, or even an extra drizzle of melted chocolate can bring it to new heights. For special occasions, you can add edible flowers or zest a little lemon over the top for a burst of fresh color and fragrance.
Side Dishes
If you want your Traditional French Strawberry Tart to star in a dessert course, consider pairing it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a lighter touch, serve it with a simple fruit salad or a glass of crisp sparkling wine to echo those vibrant berry notes.
Creative Ways to Present
Individual tartlets are a fun, elegant twist on the classic that make for great dinner party servings—just divide the dough and filling among smaller pans. You could also create a mixed berry design or a checkerboard pattern with strawberries and raspberries for a more playful look. Serve slices on chilled plates for the ultimate pop of color and refinement.
Make Ahead and Storage
Storing Leftovers
Any remaining slices of your Traditional French Strawberry Tart should be covered loosely and stored in the refrigerator. The tart keeps beautifully for up to two days, though the crust may lose some of its crispness after the first night. The flavors remain fresh, and the fruit stays delightfully juicy!
Freezing
While the crust alone can be baked and frozen (wrap well and freeze for up to a month), it’s best not to freeze the fully assembled tart. The pastry cream and strawberries both lose their optimal texture after freezing and thawing. For the freshest experience, stick to enjoying leftovers from the fridge.
Reheating
The Traditional French Strawberry Tart is best eaten chilled or at room temperature. There’s no need to reheat—simply allow a refrigerated slice to sit out for 10 minutes before serving to soften the cream slightly and wake up all those beautiful flavors.
FAQs
Can I make the tart dough ahead of time?
Absolutely! The tart dough can be made, shaped into a disk, and chilled in the fridge for up to two days or frozen for up to a month. Let it soften briefly at room temperature before rolling out.
What is the best way to keep the crust crisp?
The secret to a crisp crust is baking it thoroughly until golden and letting it cool completely before adding the filling. Only assemble the tart just before serving to preserve that wonderful texture.
Can I use other fruits instead of strawberries?
Definitely! The Traditional French Strawberry Tart base is delicious with raspberries, blueberries, kiwi, or a colorful medley of fresh fruits. Just keep the quantities similar for best results.
Is it necessary to use apricot jam for the glaze?
Apricot jam gives a gorgeous, clear shine and subtle flavor that pairs beautifully with strawberries, but you can substitute peach or apple jam if needed—just make sure to strain out any chunks before glazing.
Do I need any special equipment to make this tart?
You’ll get the most authentic look with a 9-inch tart pan with a removable bottom, but you can also use a pie dish or smaller tartlet tins for mini versions. A pastry brush is handy for that perfect glaze finish.
Final Thoughts
There’s something truly magical about sharing a Traditional French Strawberry Tart—it feels like a little slice of celebration, whether for a special gathering or just because. Give it a try, and you’ll find yourself reaching for this recipe whenever strawberries are at their sweetest!
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Traditional French Strawberry Tart Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: 8 servings
- Category: Dessert, Pastry
- Method: Baking, Chilling
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in the classic flavors of a traditional French Strawberry Tart with a buttery crust, luscious pastry cream, and fresh strawberries glazed to perfection. This elegant dessert is a delightful showcase of sweet, juicy berries on a tender, flaky pastry base.
Ingredients
Crust:
1 1/4 cups all-purpose flour, 1/2 cup unsalted butter chilled and cubed, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1 large egg yolk, 2–3 tablespoons cold water
Pastry Cream:
2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 4 large egg yolks, 2 teaspoons pure vanilla extract, 2 tablespoons unsalted butter
Topping:
1 1/2 pounds fresh strawberries hulled and halved, 1/2 cup apricot jam, 1 tablespoon water
Instructions
- Prepare the Crust: In a medium bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in egg yolk and cold water until the dough comes together. Shape into a disk, refrigerate, then roll out and fit into a tart pan.
- Bake the Crust: Prebake the crust until golden brown. Cool completely.
- Make the Pastry Cream: Heat milk, whisk egg yolks, sugar, and cornstarch, then combine. Cook until thickened, stir in vanilla and butter. Chill.
- Assemble the Tart: Spread pastry cream in the tart shell, arrange strawberries on top.
- Glaze the Tart: Warm apricot jam with water, brush over strawberries.
- Chill and Serve: Refrigerate the tart until ready to serve.
Notes
- For best results, assemble the tart the day it will be served to keep the crust crisp.
- You can substitute raspberries or a mix of berries for variation.
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