Traditional French Strawberry Tart Recipe
A Traditional French Strawberry Tart is a celebration of everything that makes French patisserie magical—delicate, buttery pâte sucrée crust, smooth and rich crème pâtissière filling, and a dazzling display of fresh, ruby red strawberries on top. This gorgeous tart not only tastes as delightful as it looks, it also brings pure joy to any table—whether you’re hosting a summer brunch, a birthday dinner, or just treating yourself. The combination of crisp crust, vanilla-scented pastry cream, and sweet, juicy berries is utterly irresistible and perfectly showcases why this classic deserves its star status.
Ingredients You’ll Need
This Traditional French Strawberry Tart is all about simple, quality ingredients that work together harmoniously. Every component, from the tender crust to the vibrant fruit topping, plays an important role in creating texture, flavor, and eye-catching color.
- All-purpose flour (crust): Gives your tart base the ideal structure and a gentle crumb—make sure to measure carefully for the best texture.
- Powdered sugar (crust): Adds sweetness and helps the crust stay beautifully tender and melt-in-your-mouth.
- Salt (crust): Just a pinch enhances flavors and balances the sweetness.
- Unsalted butter, cold and cubed (crust): The key to achieving those divine, flaky layers and rich taste.
- Egg yolk (crust): Binds the dough and adds lovely golden richness.
- Ice water (crust): Only use as needed to help the dough come together without making it sticky.
- Whole milk (pastry cream): Creates an ultra-creamy base with luxurious mouthfeel—full-fat is worth it here.
- Granulated sugar (pastry cream): Sweetens the filling just enough and helps with that silky texture.
- Egg yolks (pastry cream): Provide richness and help thicken the cream for a custardy bite.
- Cornstarch (pastry cream): Sets the cream so it’s sliceable but soft, never rubbery.
- Vanilla extract (pastry cream): Adds a classic warmth that pairs wonderfully with strawberries.
- Unsalted butter (pastry cream): Finishes the custard with a silky gloss and roundness.
- Fresh strawberries: Use ripe, fragrant berries for vibrant flavor and color—choose ones that aren’t overripe or too firm.
- Apricot jam or red currant jelly (for glaze): Gives the finished tart that irresistible, glossy sheen and a subtle tang.
How to Make Traditional French Strawberry Tart
Step 1: Prepare the Pâte Sucrée Crust
Begin by making the pâte sucrée, the sweet pastry that’s the hallmark of a Traditional French Strawberry Tart. Combine your flour, powdered sugar, and salt in a bowl (or food processor), then cut in the cold butter until you have pebbly crumbs—like coarse sand with a few butter bits. Next, mix in the egg yolk and just enough ice water to bring the dough together (stop before it’s sticky). Shape it into a disc, wrap tightly, and chill it for at least 30 minutes for easy rolling. Roll it out on a lightly floured surface, gently fit it into your tart pan, trim the edges, and chill again to prevent shrinkage when baking.
Step 2: Blind-Bake the Crust
Once your crust is nestled and chilled in the pan, preheat your oven to 375°F (190°C). Prick the bottom with a fork—this stops bubbles—then line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment and bake for 10 more minutes. You’re looking for a golden, crisp shell that won’t get soggy from the cream. Let the crust cool completely; this gives it time to become even crisper and makes filling super tidy.
Step 3: Make the Crème Pâtissière (Pastry Cream)
While the crust cools, start the luscious pastry cream. Heat your whole milk until just simmering. In another bowl, vigorously whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually pour in the hot milk, whisking all the while to prevent lumps or scrambling, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles—about 2 to 3 minutes. Off the heat, stir in vanilla and a touch of butter for extra silkiness. Spread the cream in a bowl, press plastic wrap onto the surface, and chill until completely cold.
Step 4: Assemble the Traditional French Strawberry Tart
With your crust cool and your pastry cream perfectly set, it’s time for the most satisfying part—assembly! Evenly spread the chilled cream in the tart shell, smoothing the top. Now, arrange those strawberries: halves look gorgeous in tight concentric circles, starting from the outside and working inward. Let your creativity shine as you pattern them however you like. This is what makes the tart so striking and elegant—take your time for that wow moment.
Step 5: Glaze and Chill
For the sparkling, professional finish that sets a Traditional French Strawberry Tart apart, warm your apricot jam or red currant jelly until liquid, then strain if needed for a smooth glaze. Using a pastry brush, gently coat the fruit, giving it shine and a hint of tartness. Chill the assembled tart for at least 1 hour before serving—this gives all the flavors time to meld and makes slicing a breeze.
How to Serve Traditional French Strawberry Tart
Garnishes
The tart truly shines with just its lacquered strawberries and golden crust, but you can add a final flourish with a dusting of powdered sugar, a few fresh mint leaves, or a scattering of finely chopped pistachios for a pop of color and crunch. For an even more French touch, a spoonful of softly whipped cream on the side is always a winner.
Side Dishes
Pair your Traditional French Strawberry Tart with a delicate fruit salad or a bowl of fresh raspberries for a berry-filled experience. If serving at brunch, a carafe of sparkling lemonade, iced tea, or even a floral gin spritz harmonizes beautifully with the dessert’s sweet-tart flavors. For after-dinner elegance, serve with espresso or coffee for a classic Parisian finish.
Creative Ways to Present
You can have fun with the tart’s presentation—make mini tarts for individual servings at a garden party, or cut it into squares for a rustic-chic picnic treat. Try mixing in a few raspberries or blueberries among the strawberries for a jewel-toned top. If you’re feeling fancy, pipe extra pastry cream on top in elegant swirls and add edible flowers for a showstopper centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Traditional French Strawberry Tart in the refrigerator, covered lightly with plastic wrap or in an airtight container. The tart will keep its freshness and flavor for up to two days, though the crust will soften slightly as it sits with the cream and berries.
Freezing
While freezing the entire finished tart isn’t recommended (the fresh strawberries and pastry cream don’t thaw well), you can freeze the baked, unfilled tart shell wrapped tightly for up to one month. Thaw at room temperature, then fill and top with fresh ingredients when ready to serve.
Reheating
This tart is best enjoyed cold or at room temperature straight from the fridge. If you’ve frozen the baked shell, let it come to room temperature before assembling. There’s no need to reheat the filled tart—serving it chilled preserves the silky cream and crisp crust.
FAQs
Can I use a store-bought crust and still call it a Traditional French Strawberry Tart?
Absolutely! While homemade pâte sucrée brings classic flavor and texture, a good quality store-bought crust can save time and still let you focus on freshly made pastry cream and perfectly ripe strawberries.
What’s the best way to prevent the crust from becoming soggy?
Blind-baking the shell is key—use parchment and pie weights, and bake until fully golden. Make sure it’s completely cool before adding the pastry cream, and assemble the tart as close to serving time as possible for the crispest results.
Can I substitute other fruits for the strawberries?
Definitely! The base of this tart is wonderfully versatile. Make it with mixed berries, thin slices of ripe peaches, nectarines, or even poached pears for a different twist on the Traditional French Strawberry Tart.
My pastry cream seems lumpy. What did I do wrong?
Lumpy pastry cream usually means the egg mixture cooked too fast or wasn’t whisked enough. Always whisk constantly while heating, and strain the finished cream for ultimate smoothness.
Is it possible to make this tart a day ahead?
Yes, you can bake the crust and make the pastry cream up to a day ahead, keeping them separate. Assemble with fresh strawberries and glaze just before serving to keep everything vibrant and crisp.
Final Thoughts
If you’ve ever dreamed of making a stunning dessert that feels both sophisticated and joyfully approachable, the Traditional French Strawberry Tart is your answer. Every bite is a celebration of summer and simple elegance. Gather your favorite strawberries and give this recipe a try—you’ll bring a little taste of Paris into your own kitchen!
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Traditional French Strawberry Tart Recipe
- Total Time: 1 hour (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic flavors of a Traditional French Strawberry Tart with a buttery pâte sucrée crust filled with creamy crème pâtissière and topped with fresh strawberries.
Ingredients
For the crust (pâte sucrée):
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons ice water, if needed
For the pastry cream (crème pâtissière):
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the topping:
- 1–1 1/2 pounds fresh strawberries, hulled and halved
- 1/4 cup apricot jam or red currant jelly (for glaze)
Instructions
- To make the crust: Combine flour, powdered sugar, and salt. Add cold butter and mix until mixture resembles coarse crumbs. Add egg yolk and mix until dough holds together. Shape into a disk, chill, roll out, and press into a tart pan. Bake until golden.
- For the pastry cream: Heat milk, whisk sugar, egg yolks, and cornstarch, pour in hot milk, cook until thickened. Stir in vanilla and butter, chill.
- To assemble: Spread pastry cream in the crust, arrange strawberries on top, glaze with warmed jam. Refrigerate before serving.
Notes
- For a shortcut, use store-bought pie crust or pastry cream.
- You can replace strawberries with a mix of berries or stone fruit.
- The tart is best enjoyed the day it’s assembled.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 120 mg
