Description
Sweet memories come alive with this classic Strawberry Tart, blending buttery pastry and luscious cream. Fresh strawberries crown this elegant French-inspired dessert, inviting you to savor each delightful bite of summer’s most irresistible treat.
Ingredients
Scale
Main Ingredients:
- 1 1/4 cups (156 grams) all-purpose flour
- 1/2 cup (113 grams) unsalted butter, cold and cubed
- 1 egg yolk
Sweeteners:
- 1/4 cup (30 grams) powdered sugar
Liquid:
- 2–3 tablespoons (30–45 milliliters) ice water
Instructions
- Combine flour, powdered sugar, and chilled butter in a food processor, pulsing until the mixture resembles coarse breadcrumbs.
- Incorporate egg yolk and ice water into the mixture, blending until a cohesive dough forms.
- Form the dough into a flat disk, encase in plastic wrap, and refrigerate for 30 minutes to firm up.
- On a lightly floured surface, roll out the chilled dough and carefully transfer to a 9-inch tart pan, pressing into the edges and bottom.
- Puncture the dough base with a fork to prevent bubbling, then return to the refrigerator for an additional 15 minutes.
- Heat the oven to 375°F (190°C) and bake the tart shell for 20-25 minutes until achieving a light golden color.
- Allow the tart shell to cool completely on a wire rack.
- In a saucepan, warm milk with vanilla bean until it reaches a gentle simmer.
- Whisk sugar, egg yolks, and cornstarch in a separate bowl until smooth and well-integrated.
- Gradually stream the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Return the combined mixture to the saucepan, cooking over medium heat and stirring continuously until the cream thickens and bubbles.
- Remove from heat, incorporating butter and vanilla extract.
- Transfer pastry cream to a bowl, cover directly with plastic wrap to prevent skin formation, and refrigerate until thoroughly chilled.
- Once both shell and cream are completely cool, spread pastry cream evenly across the tart base.
- Artfully arrange strawberry slices atop the cream in an attractive pattern.
- Optional: Brush a light layer of apricot glaze over the strawberries for an elegant sheen.
- Refrigerate the assembled tart for at least 1 hour to allow flavors to meld and set before serving.
Notes
- Chill the tart shell dough thoroughly to prevent shrinkage and ensure a crisp, flaky texture during baking.
- Use cold butter and minimal handling to create a tender, delicate pastry crust that melts in your mouth.
- Replace wheat flour with gluten-free alternatives like almond or rice flour for those with gluten sensitivities.
- Consider using fresh seasonal berries or a mix of different fruits to add variety and vibrant colors to the tart.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 187 kcal
- Sugar: 3 g
- Sodium: 58 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 55 mg