Name: Strawberry Tarts: The Ultimate Guide to Baking Perfect Tarts
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 120 min
Yield: 6-8 individual tarts or one 9-inch tart
Ingredients: 250g (2 cups) all-purpose flour, plus extra for dusting; 125g (1/2 cup + 2 tablespoons) cold unsalted butter, cubed; 50g (1/4 cup) granulated sugar; 1 large egg yolk; 2-3 tablespoons ice water; Pinch of salt; 500ml (2 cups) whole milk; 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract); 100g (1/2 cup) granulated sugar; 4 large egg yolks; 40g (1/3 cup) cornstarch; 25g (2 tablespoons) unsalted butter, cut into pieces; 500g (about 1 pound) fresh strawberries, hulled and halved or quartered depending on size; 2 tablespoons strawberry jam or apricot jam; 1 tablespoon water

Strawberry Tarts, those miniature masterpieces of pastry and fruit, are more than just a dessert; they're a burst of sunshine on a plate! Imagine sinking your teeth into a buttery, flaky crust, filled with a creamy, vanilla-infused custard, and topped with glistening, ruby-red strawberries. Is your mouth watering yet? Mine certainly is!

While the exact origins of fruit tarts are debated, their lineage can be traced back to medieval Europe, where pastry chefs experimented with various fillings and crusts. Over time, the strawberry tart evolved into a beloved classic, gracing the tables of royalty and commoners alike. The vibrant color and sweet-tart flavor of strawberries make them the perfect complement to the rich, buttery pastry.

What is it about Strawberry Tarts that makes them so irresistible? Perhaps it's the delightful combination of textures – the crispness of the crust, the smoothness of the custard, and the juicy pop of the strawberries. Or maybe it's the perfect balance of sweet and tart flavors that dance on your tongue. Whatever the reason, these delightful treats are guaranteed to bring a smile to your face. I find that they are perfect for afternoon tea, a delightful dessert after dinner, or even a special treat to brighten up a weekday. Let's get baking!

Ingredients:

For the Sweet Shortcrust Pastry:

250g (2 cups) all-purpose flour, plus extra for dusting
125g (1/2 cup + 2 tablespoons) cold unsalted butter, cubed
50g (1/4 cup) granulated sugar
1 large egg yolk
2-3 tablespoons ice water
Pinch of salt

For the Pastry Cream (Crème Pâtissière):

500ml (2 cups) whole milk
1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
100g (1/2 cup) granulated sugar
4 large egg yolks
40g (1/3 cup) cornstarch
25g (2 tablespoons) unsalted butter, cut into pieces

For the Strawberry Topping:

500g (about 1 pound) fresh strawberries, hulled and halved or quartered depending on size
2 tablespoons strawberry jam or apricot jam
1 tablespoon water

Making the Sweet Shortcrust Pastry

Okay, let's start with the pastry. This is the foundation of our delicious tarts, so we want to get it right. Don't be intimidated; it's easier than you think!

Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures everything is evenly distributed.
Add the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse breadcrumbs. The key here is to work quickly so the butter doesn't melt. You want those little pockets of butter to create flaky layers in the crust.
Incorporate the Egg Yolk: In a separate small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Pour this mixture into the flour and butter mixture.
Bring the Dough Together: Using a fork or your hands, gently mix the ingredients until the dough just starts to come together. If the dough seems too dry, add the remaining tablespoon of ice water, one teaspoon at a time, until it forms a shaggy mass. Be careful not to overmix! Overmixing develops the gluten in the flour, which will result in a tough crust.
Shape and Chill the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours. This chilling time is crucial because it allows the gluten to relax and the butter to firm up, which will prevent the crust from shrinking during baking.
Roll Out the Dough: After chilling, remove the dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to soften slightly. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Rotate the dough as you roll to ensure it's evenly thin and doesn't stick to the surface.
Prepare the Tart Pans: Lightly grease your tart pans (individual or one large tart pan). I prefer individual tart pans for serving ease, but a large tart is perfectly fine too.
Line the Tart Pans: Carefully transfer the rolled-out dough to the prepared tart pans. Gently press the dough into the bottom and up the sides of the pans. Make sure there are no air pockets.
Trim the Excess Dough: Use a rolling pin or a knife to trim the excess dough from the edges of the tart pans. You can also use your fingers to crimp the edges for a decorative finish.
Dock the Crust: Use a fork to prick the bottom of the crust all over. This prevents the crust from puffing up during baking.
Chill Again: Place the lined tart pans in the refrigerator for another 30 minutes. This helps the crust hold its shape during baking.
Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the chilled tart crusts with parchment paper and fill them with pie weights, dried beans, or rice. This will prevent the crust from puffing up.
Bake: Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom of the crust is golden brown.
Cool Completely: Let the baked tart crusts cool completely in the pans before filling.

Making the Pastry Cream (Crème Pâtissière)

Now, let's move on to the pastry cream. This is the creamy, dreamy filling that makes these tarts so irresistible. Don't worry, it's not as complicated as it sounds!

Infuse the Milk: In a medium saucepan, combine the milk and vanilla bean (or vanilla extract). Heat over medium heat until just simmering. Remove from heat and let steep for 15-20 minutes to infuse the milk with vanilla flavor. If using vanilla extract, add it after cooking.
Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until pale and thick. This is important for creating a smooth and stable pastry cream.
Add Cornstarch: Whisk in the cornstarch until fully incorporated. Make sure there are no lumps.
Temper the Egg Yolks: Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering and it gradually raises the temperature of the egg yolks so they don't cook too quickly when added to the hot milk.
Combine and Cook: Pour the tempered egg yolk mixture into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, whisking vigorously, to ensure the cornstarch is fully cooked and the pastry cream is thick and smooth.
Remove from Heat and Add Butter: Remove the saucepan from the heat and stir in the butter until melted and smooth.
Strain and Cool: Pour the pastry cream through a fine-mesh sieve into a clean bowl. This will remove any lumps or cooked egg bits, resulting in a perfectly smooth cream.
Cover and Chill: Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and thicken further.

Assembling the Strawberry Tarts

Finally, the fun part! Let's put everything together and create these beautiful strawberry tarts.

Prepare the Strawberries: Wash and hull the strawberries. Cut them in half or quarter them, depending on their size. You want them to be bite-sized and visually appealing.
Fill the Tart Crusts: Remove the pastry cream from the refrigerator and give it a good whisk to loosen it up. Spoon or pipe the pastry cream into the cooled tart crusts, filling them evenly.
Arrange the Strawberries: Arrange the strawberries on top of the pastry cream in a decorative pattern. You can create a simple circular pattern or get creative with your arrangement.
Make the Glaze: In a small saucepan, combine the strawberry jam (or apricot jam) and water. Heat over low heat, stirring constantly, until the jam is melted and smooth.
Glaze the Strawberries: Brush the glaze over the strawberries to give them a shiny finish and help them stay fresh.
Chill (Optional): Refrigerate the assembled tarts for about 30 minutes before serving to allow the flavors to meld together. This step is optional, but it can enhance the overall taste and texture of the tarts.
Serve and Enjoy!: Serve the strawberry tarts immediately and enjoy! These are best enjoyed fresh, but they can be stored in the refrigerator for up to 2 days.

Conclusion:

And there you have it! These Strawberry Tarts are truly a must-try, and I'm not just saying that because I created the recipe. The combination of the buttery, crumbly crust, the creamy, dreamy filling, and the burst of fresh, sweet strawberries is simply irresistible. It's a dessert that's elegant enough for a special occasion but easy enough to whip up for a weeknight treat. Seriously, what's not to love? But beyond the deliciousness, these tarts offer something more: a chance to connect with the joy of baking. The process of making them, from mixing the dough to arranging the strawberries, is incredibly therapeutic. And the satisfaction of seeing (and tasting!) the finished product is unmatched. So, why are these Strawberry Tarts a must-try? Because they're: * Incredibly Delicious: The perfect balance of sweet, creamy, and buttery. * Surprisingly Easy: Even beginner bakers can master this recipe. * Visually Stunning: They're guaranteed to impress your friends and family. * Versatile: Adaptable to your preferences and dietary needs. * A Joy to Make: Baking is a wonderful way to de-stress and create something beautiful. Now, let's talk serving suggestions and variations! These tarts are fantastic on their own, but you can elevate them even further. A dollop of freshly whipped cream or a scoop of vanilla ice cream is always a welcome addition. For a more sophisticated touch, try drizzling them with a balsamic glaze or a sprinkle of chopped pistachios. Feeling adventurous? Here are a few variations to try: * Different Fruits: Swap out the strawberries for raspberries, blueberries, or a mix of berries. Peaches or nectarines would also be divine! * Chocolate Crust: Add a tablespoon or two of cocoa powder to the crust dough for a chocolatey twist. * Lemon Curd Filling: Replace the cream cheese filling with a tangy lemon curd for a brighter flavor. * Vegan Option: Use vegan butter and cream cheese alternatives to make these tarts completely plant-based. You can also use agave or maple syrup instead of honey. * Individual Tartlets: Instead of one large tart, make individual tartlets for easy serving and portion control. I truly believe that everyone should experience the magic of these Strawberry Tarts. They're a little slice of heaven that's sure to brighten your day. So, what are you waiting for? Get in the kitchen and start baking! I'm confident that you'll love this recipe as much as I do. And when you do, please, please, please share your experience! I'd love to see your creations and hear about any variations you try. Tag me in your photos on social media (if you want to add a social media handle here, that would be great!) and let me know what you think. Happy baking! I can't wait to see your beautiful Strawberry Tarts!