Best Strawberry Tart Recipe: Simple and Stunning Dessert

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.

Prep Time30

Cook Time30

Chilling45

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: bakery recipe, dessert recipe, easy recipe, fruit recipe, holiday dessert, Mother's Day Dessert, summer dessert, Valentine's Dessert

Servings: pieces, 1 9-inch tart pan

Calories: 386kcal

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Kitchen Essentials

Rectangle Tart Pans

Tart Pan

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.

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