Nothing says elegance quite like a homemade strawberry tart. With its buttery, flaky tart crust, luscious creamy filling, and fresh, juicy strawberries, this dessert is both stunning and surprisingly simple to make. What makes this tart special is its cookie-like crust, which adds a unique texture and flavor to the dessert.
The filling consists of a luscious custard, known as pastry cream or “crème pâtissière,” that perfectly complements the juicy strawberries. Actually, you can use any type of fresh fruit. Making this a year round dessert option for fruit tarts.
Perfect for your Holiday dessert table at thanksgiving or Christmas. But just as welcomed at a family gathering, celebrating a special occasion, or just indulging in a sweet treat, this strawberry tart is sure to impress. A pretty refreshing fruit dessert for Mother’s Day or Valentine’s Day.
Chef Made Recipe
I first had this strawberry tart when, as a dean of a division, I started a culinary program at a local community college. Whomever I hired to teach had to be a better cook and baker than I was. Therefore, as part of the interview process, they had to explain how to make a strawberry tart and if they made one for me to taste, even better! How’s that for interview stress.
I had the opportunity to try quite a few strawberry tarts. This one by far was the best! The chef got the job and he was gracious enough to share the recipe with me. Now I’m sharing it with you.
This easy strawberry tart recipe is a timeless dessert that pairs the sweetness of fresh strawberries with a velvety smooth pastry cream, all nestled in a buttery crust.
Why You’ll Love This Strawberry Tart
Easy to Make. Simple steps for a bakery-worthy tart.
Make this with or without the glossy glaze. It does enhance both the flavor and visual appeal of this stunning treat.
Fresh and Flavorful. Juicy strawberries on a rich, creamy filling.
Perfect for Any Occasion. Ideal for family gatherings, holidays, or a weekend treat. This strawberry tart is guaranteed to impress.
Best Strawberry Tart Recipe: Simple and Stunning Dessert
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Kitchen Essentials
Ingredients
For the Tart Crust
- 1 1/4 Cups All-Purpose Flour
- 1/2 Cup Unsalted Butter cold and cubed
- 1/4 Cup Powdered Sugar
- 1/4 Teaspoon Salt
- 1 Large Egg Yolk
- 2 Tablespoons Ice Water
For the Pastry Cream
- 2 Cups Whole Milk
- 1/2 Cup Granulated Sugar
- 4 Large Egg Yolks
- 1/4 Cup Cornstarch
- 2 Teaspoons Vanilla Extract
- 2 Tablespoons Unsalted Butter
For the Topping
- 1 Pound Fresh Strawberries washed, hulled and sliced
- 1/4 Cup Apricot Jam optional, for glaze, or maple syrup or powdered sugar
Instructions
Prepare the Tart Crust
- In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Tip. You can do this by hand using a pastry dough cutter, but it is much easier if you have a food processor.1 1/4 Cups All-Purpose Flour, 1/2 Cup Unsalted Butter, 1/4 Cup Powdered Sugar, 1/4 Teaspoon Salt
- Add the egg yolk and ice water, pulsing until the dough just comes together.1 Large Egg Yolk, 2 Tablespoons Ice Water
- Form the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
- Roll out the dough and press it into a 9-inch tart pan. Prick the bottom of the crust with a fork.
- Chill for another 15 minutes, then preheat the oven to 375°F (190°C).
- Line the crust with parchment paper and baking weights (or dried beans) and bake for 15 minutes. Tip. This is called blind baking.
- Remove the pie weights and bake for another 10-12 minutes until golden. Let cool.
Make the Pastry Cream
- In a saucepan, heat the milk over medium heat until steaming but not boiling.2 Cups Whole Milk
- In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.1/2 Cup Granulated Sugar, 4 Large Egg Yolks, 1/4 Cup Cornstarch
- Gradually pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring, until thickened (about 3-5 minutes).
- Remove from heat, stir in vanilla extract and butter, and let cool.2 Teaspoons Vanilla Extract, 2 Tablespoons Unsalted Butter
Assemble the Tart
- Spread the cooled pastry cream evenly into the baked tart crust.
- Arrange sliced strawberries on top in a decorative pattern.1 Pound Fresh Strawberries
- If using, warm the apricot jam and brush over the strawberries for a glossy finish.1/4 Cup Apricot Jam
- Chill the tart for at least 1 hour before serving.
Your Own Private Notes
Nutrition
Recipe Tips for Success
Use Cold Butter. This ensures a flaky, tender tart crust.
Chill Everything. Keeping the tart dough and crust chilled helps with structure.
Best Strawberries. Use fresh strawberries for the best flavor.
Prevent a Soggy Crust. Blind baking the tart shell ensures a crisp base.
Alternative Crusts. Swap for a graham cracker crust or puff pastry for a twist.
Storage Instructions
Store the tart in an airtight container in the refrigerator for up to 3 days. For best results, serve fresh.
Strawberry Tart Recipe Variations
Strawberry Tartlets. Use smaller tart pans to make individual servings.
Different Fruits. Swap strawberries for fresh fruit like raspberries or blueberries.
Strawberry Shortcake Twist. Add a layer of whipped cream between the pastry cream and strawberries.
Lemon Tart Inspiration. Add lemon zest and lemon juice to the creamy filling for a citrusy flavor.
Replace the Apricot Jam with any of the following. Brush the fruit with:
- Maple Syrup Glaze
- Strawberry jam (thinned with water)
- Redcurrant jelly (gives a slightly tart, glossy finish)
- Honey (warmed for easy application)
- Simple syrup (sugar dissolved in water for a neutral shine)
- Gelatin glaze (for a firmer, longer-lasting sheen)
Powdered Sugar. Replace the glossy glaze on top with powdered sugar for a fresh snowy appearance.
Use Vanilla Bean for Vanilla Extract in the Vanilla Pastry Cream
You can substitute vanilla bean for vanilla extract to enhance the pastry cream’s flavor. Here’s how.
- Replace the 2 teaspoons of vanilla extract with 1 vanilla bean.
- Split the vanilla bean lengthwise and scrape out the seeds.
- Add both the seeds and the pod to the milk while heating it.
- Remove the pod before whisking the milk into the egg mixture.
This will give the pastry cream a richer, more aromatic vanilla flavor.
Can you Use a Pie Crust as a Tart Base?
Yes, you can use a pie crust instead of the tart dough, but it will yield a different texture. A traditional pie crust is flakier and less crisp than a tart crust, which is more like a shortbread or cookie-like base.
If you choose to use a pie crust, make sure to blind bake it properly to prevent a soggy crust.
This simple yet stunning strawberry tart is a showstopper for any occasion. The combination of buttery crust, creamy filling, and sweet strawberries makes it an unforgettable dessert.
Serve it with a cup of coffee at your next dinner party and enjoy every bite.
Delicious recipe, family loves this.