Name: French Strawberry Tart: A Delicious & Easy Recipe
Prep time: 60 min
Cook time: 35 min
Total time: 335 min
Yield: 8 servings
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) powdered sugar; 25g (2 tablespoons) almond flour; 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 (1/4 cup) cornstarch; 25g (2 tablespoons) unsalted butter, softened; 500g (about 1 pound) fresh strawberries, hulled and halved or quartered depending on size; 2 tablespoons apricot jam; 1 tablespoon water

French Strawberry Tart: Is there anything more evocative of a Parisian summer than a perfectly crafted French Strawberry Tart? Imagine biting into a buttery, crumbly crust, filled with a luscious vanilla cream, and topped with glistening, ruby-red strawberries, each bursting with sweet, sun-ripened flavor. It's a symphony of textures and tastes that will transport you straight to a charming patisserie on the Champs-Élysées.

The French have a long and storied history with pastry, and the strawberry tart, in its various forms, has been a beloved dessert for centuries. While its exact origins are difficult to pinpoint, the combination of fresh fruit and delicate pastry has always been a cornerstone of French culinary tradition. It represents the celebration of seasonal ingredients and the art of simple elegance.

What makes this tart so irresistible? It's the perfect balance of sweet and tart, creamy and crunchy. The buttery shortbread crust provides a satisfying base, while the smooth vanilla cream adds a touch of richness. But the star of the show is undoubtedly the fresh strawberries. Their vibrant color and juicy sweetness make this tart a feast for the eyes as well as the palate. Plus, while it looks impressive, a French Strawberry Tart is surprisingly easy to make at home, making it the perfect dessert for both special occasions and everyday indulgence. So, let's get baking!

Ingredients:

For the Sweet Shortcrust Pastry (Pâte Sucrée):

250g (2 cups) all-purpose flour, plus extra for dusting
125g (1/2 cup + 2 tablespoons) cold unsalted butter, cubed
50g (1/4 cup) powdered sugar
25g (2 tablespoons) almond flour
1 large egg yolk
2-3 tablespoons ice water
Pinch of salt

For the Crème Pâtissière (Pastry Cream):

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 (1/4 cup) cornstarch
25g (2 tablespoons) unsalted butter, softened

For the Strawberry Topping:

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

Preparing the Sweet Shortcrust Pastry (Pâte Sucrée)

Okay, let's start with the crust! This is the foundation of our beautiful tart, so we want to get it just right. Don't be intimidated; it's easier than it looks!

Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, powdered sugar, almond flour, and salt. This ensures everything is evenly distributed.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter, about the size of peas. This is crucial for a flaky crust!
Add the Egg Yolk: Make a well in the center of the flour mixture and add the egg yolk. Gently mix it in with a fork.
Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! You want a slightly shaggy dough, not a smooth one. Overmixing develops the gluten in the flour, which will result in a tough crust.
Form a Disc and Chill: Gently flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax and the butter to firm up, making the dough easier to roll out.

Rolling and Baking the Tart Crust

Now for the fun part – shaping our crust! Patience is key here; a well-rolled crust is a happy crust.

Preheat Oven and Prepare Tart Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom. This will help the tart release easily after baking.
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and about 1/8 inch thick. Work quickly and keep the dough cold. If it starts to get too soft, pop it back in the fridge for a few minutes.
Transfer to Tart Pan: Carefully transfer the rolled-out dough to the prepared tart pan. Gently press the dough into the bottom and up the sides of the pan.
Trim the Edges: Trim any excess dough from the edges of the pan. You can do this by rolling a rolling pin over the top of the pan or by using a sharp knife.
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 tart pan in the freezer for 15 minutes. This helps prevent the crust from shrinking during baking.
Blind Bake: Line the crust with parchment paper and fill it with pie weights or dried beans. This will weigh down the crust and prevent it from puffing up.
Bake: Bake for 20 minutes. Then, remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is golden brown.
Cool Completely: Let the crust cool completely in the tart pan on a wire rack before filling.

Making the Crème Pâtissière (Pastry Cream)

Pastry cream is the heart of this tart, adding a creamy, vanilla-infused richness that perfectly complements the strawberries. Let's get started!

Infuse the Milk: In a medium saucepan, combine the milk and vanilla bean (split and scraped). Heat over medium heat until just simmering. Remove from heat and let steep for 30 minutes to infuse the milk with vanilla flavor. If using vanilla extract, you'll add it later.
Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated 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 gradually raises the temperature of the egg yolks.
Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining 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 and Vanilla Extract (if using): Remove the saucepan from the heat and stir in the softened butter until melted and smooth. If you used vanilla extract instead of a vanilla bean, stir it in now.
Strain and Cool: Strain the pastry cream through a fine-mesh sieve into a clean bowl. This will remove any lumps or cooked egg particles. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface 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 French Strawberry Tart

The moment we've been waiting for! Time to bring all the elements together and create our masterpiece.

Prepare the Strawberries: Wash and hull the strawberries. Depending on their size, halve or quarter them. I like to use a mix of sizes for visual appeal.
Fill the Tart Crust: Remove the cooled pastry cream from the refrigerator and whisk it briefly to loosen it up. Spread the pastry cream evenly into the cooled tart crust.
Arrange the Strawberries: Arrange the strawberries on top of the pastry cream in a decorative pattern. You can start from the center and work your way outwards, or create concentric circles. Get creative!
Make the Apricot Glaze: In a small saucepan, combine the apricot jam and water. Heat over low heat, stirring constantly, until the jam is melted and smooth.
Glaze the Strawberries: Brush the apricot glaze over the strawberries to give them a beautiful shine and help preserve them.
Chill (Optional): Refrigerate the tart for at least 30 minutes before serving to allow the flavors to meld together. This also helps the pastry cream set up even more.
Serve and Enjoy! Slice the tart and serve immediately. This tart is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days.

Conclusion:

This isn't just another dessert recipe; it's an invitation to experience a little slice of Parisian sunshine right in your own kitchen. The French Strawberry Tart, with its delicate pastry, creamy filling, and burst of fresh strawberry flavor, is truly a must-try. It's the kind of dessert that elevates any occasion, from a casual afternoon tea to a celebratory dinner party. I promise, the effort is absolutely worth the reward. Think of the delighted faces of your friends and family as they take their first bite. The buttery, crumbly crust gives way to the smooth, vanilla-infused crème pâtissière, perfectly complemented by the sweet-tartness of the vibrant strawberries. It's a symphony of textures and flavors that will leave everyone wanting more. But the beauty of this recipe lies not only in its deliciousness but also in its versatility. While the classic strawberry version is undeniably divine, feel free to experiment with other seasonal fruits. Imagine a raspberry tart with a hint of lemon zest in the filling, or a blueberry tart with a sprinkle of almond slivers on top. You could even try a mixed berry tart for a truly spectacular display of color and flavor. For serving suggestions, a simple dusting of powdered sugar is always a classic and elegant choice. A dollop of freshly whipped cream adds an extra layer of indulgence. Or, for a more sophisticated touch, consider serving it with a scoop of vanilla bean ice cream or a drizzle of balsamic glaze. A light, crisp white wine, like a Sauvignon Blanc or a Pinot Grigio, would be the perfect accompaniment to enhance the flavors of the tart. Don't be intimidated by the seemingly intricate steps. I've broken down the process into manageable parts, and with a little patience and attention to detail, you'll be amazed at what you can create. Remember, baking is a journey, not just a destination. Embrace the process, enjoy the aroma filling your kitchen, and don't be afraid to make mistakes along the way. That's how you learn and develop your own unique baking style. I truly believe that this French Strawberry Tart recipe is a winner. It's a crowd-pleaser, a showstopper, and a guaranteed way to impress your loved ones. So, gather your ingredients, preheat your oven, and get ready to embark on a delicious adventure. And most importantly, I want to hear about your experience! Did you try the recipe? What variations did you make? What did your friends and family think? Share your photos and stories in the comments below. I can't wait to see your creations and hear about your baking triumphs. Let's spread the joy of baking and inspire others to create their own little pieces of Parisian paradise. Happy baking!