🍓 Classic Strawberry Tart
🛒 Ingredients
For the tart crust (pâte sucrée):
-
1¼ cups (160g) all-purpose flour
-
½ cup (115g) unsalted butter, cold and cubed
-
¼ cup (30g) powdered sugar
-
1 egg yolk
-
Pinch of salt
-
1–2 tbsp cold water, if needed
For the pastry cream (filling):
-
1½ cups (360ml) whole milk
-
3 egg yolks
-
⅓ cup (65g) granulated sugar
-
3 tbsp cornstarch
-
1 tsp vanilla extract
-
1 tbsp unsalted butter
For the topping:
-
1½–2 cups fresh strawberries, halved
-
2 tbsp apricot jam or honey (for glaze)
-
1 tsp water
👩🍳 Instructions
1. Make the crust:
-
In a bowl, mix flour, sugar, and salt. Cut in butter until crumbly.
-
Add egg yolk and mix until dough comes together. Add a bit of water if dry.
-
Flatten into a disk, wrap in plastic, and chill for 30 minutes.
-
Roll out and press into a 9-inch tart pan. Prick with a fork.
-
Chill again for 15 minutes. Then bake at 375°F (190°C) for 15–20 min until golden. Cool completely.
2. Make the pastry cream:
-
Heat milk in a saucepan until steaming (don’t boil).
-
In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
-
Slowly whisk in the hot milk, then return to pan. Cook over medium heat, stirring constantly until thickened.
-
Remove from heat, stir in vanilla and butter. Cool completely.
3. Assemble:
-
Spread cooled pastry cream in the cooled tart shell.
-
Arrange strawberries on top in circles or patterns.
-
Warm jam with water and brush gently over berries to glaze.
✅ Tips
-
Chill the tart before serving for best texture.
-
Can be made a day in advance (add berries the same day).
-
Add lemon zest to the pastry cream for a zingy note.
Want a no-bake version, almond crust, or chocolate pastry cream instead?