Description
This classic Strawberry Tart features a crisp, buttery pastry shell filled with smooth, creamy crème pâtissière and topped with fresh, glossy strawberries. The tart is perfected with a delicate apricot glaze that adds a sweet shine and subtle fruitiness, making it an elegant dessert for any occasion.
Ingredients
Pastry
- 250 g (1½ cups + 1 tbsp) plain (all-purpose) flour
- 60 g (¼ cup + 3 tbsp) icing (powdered) sugar
- 125 g (½ cup + 1 tbsp) unsalted butter, cold and cubed
- 2 large eggs, yolks only
- 2-4 tbsp ice (very cold) water
Crème Pâtissière
- 4 large eggs, yolks only (save whites for meringues)
- 100 g (½ cup) caster sugar
- 2 tbsp cornflour (cornstarch)
- 0.25 tsp salt
- 420 ml (1 cups + ¾ cup) whole milk
- 0.5 tsp vanilla bean paste
- 20 g (1 tbsp + 1 tsp) unsalted butter
Topping
- 250 g (1 ¼ cups) strawberries
- 1 tsp apricot jam, loosened with a few drops of water
Instructions
- Making the pastry: In a food processor, blitz the flour and icing sugar together. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks and blend until combined. Slowly add ice-cold water, a tablespoon at a time, until the dough clumps together.
- Chilling the dough: Tip the dough onto a clean surface and gently bring it together, avoiding overworking. Divide into two discs, wrap tightly in cling film, and chill in the fridge for at least 30 minutes. One disc can be frozen for later use.
- Rolling and lining the tart tin: Roll out one pastry disc to about 10-inch diameter. Carefully lift it into a tart tin, easing it into the corners without stretching. Fold the excess pastry over the edge and trim with a rolling pin. Prick the base with a fork and chill again for 30 minutes.
- Baking blind: Preheat oven to 160°C (320°F). Line the pastry with parchment paper and fill with baking beans. Bake blind for 20 minutes, then remove paper and beans and bake for an additional 10 minutes until golden and crisp.
- Egg white glaze: Quickly brush the inside of the shell with reserved egg white and bake for another 5 minutes to seal and enhance crispness. Remove and cool completely.
- Preparing crème pâtissière: In a saucepan, whisk together egg yolks, caster sugar, cornflour, and salt. Gradually add vanilla bean paste and milk, whisking until smooth. Cook over medium heat, stirring constantly until the mixture thickens and gently bubbles, about 7-9 minutes.
- Finishing crème pâtissière: Remove from heat, stir in butter until silky. Transfer to a bowl, cover closely with cling film on the surface, and let cool.
- Assembling the tart: Once the crème pâtissière is cooled, stir gently, then spoon into the pastry shell. Smooth the top and refrigerate while preparing strawberries.
- Preparing strawberries: Remove green tops and slice strawberries vertically in half. Pat dry with kitchen towel.
- Arranging strawberries: Arrange strawberry halves in concentric circles on the crème pâtissière, pointed ends inward starting from the center, layering outward until the surface is covered.
- Glazing: Loosen apricot jam with a few drops of water. Use a pastry brush to gently glaze the strawberries, ensuring even coverage especially around edges.
- Chilling and serving: Refrigerate the glazed tart until ready to serve. Enjoy the refreshing, creamy, and fruity flavors!
Notes
- Use baking beans or dried rice/beans for blind baking to avoid the pastry puffing up.
- Egg whites reserved can be used to make meringues for another recipe.
- Ensure the butter and water for the pastry are very cold to achieve a flaky crust.
- The tart dough can be frozen for up to one month if wrapped properly.
- Brush the tart shell with egg white before final baking to help seal it and maintain crispness.
- The apricot glaze not only adds shine but also helps preserve the strawberries on top.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
