Walking through the vibrant open-air markets of Provence, the scent of sun-ripened berries always draws me toward the local patisseries. There is something truly magical about a perfectly executed Strawberry Fruit Tart that captures the essence of summer in a single bite. This dessert balances a crisp, buttery shortcrust pastry with a velvety smooth vanilla custard and glazed, ruby-red berries.
Every layer provides a different sensation, from the initial crunch to the creamy center and the juicy explosion of fruit. As a traveler who seeks authentic flavors, I believe this recipe represents the pinnacle of French pastry tradition. You will find that making a Strawberry Fruit Tart from scratch is not just cooking; it is an act of culinary storytelling. Prepare your kitchen for an aromatic journey that brings the elegance of a high-end bakery right to your home table.
Why You’ll Love This Strawberry Fruit Tart
- Authentic Texture: The Pâte Sablée crust provides a professional-grade, sandy texture that melts away the moment it hits your tongue.
- Natural Sweetness: By using fresh, seasonal berries, you maximize flavor and nutrition while keeping processed sugar to a minimum.
- Visual Masterpiece: This Strawberry Fruit Tart serves as a stunning centerpiece for any gathering, showcasing vibrant colors and elegant glazing techniques.
- Versatile Base: Once you master this foundation, you can easily adapt the fruit toppings to match any season or global flavor profile.
Ingredients You’ll Need
To create a truly exceptional Strawberry Fruit Tart, quality is paramount. Seek out the freshest organic strawberries you can find, and use high-fat European-style butter for the most decadent crust. I always recommend using a real vanilla bean rather than extract to achieve those beautiful black specks in your pastry cream.
| Category | Ingredient | Quantity |
|---|---|---|
| Pastry (Crust) | All-Purpose Flour | 2 cups |
| Pastry (Crust) | Unsalted Butter (Cold) | 1/2 cup |
| Pastry (Crust) | Granulated Sugar | 1/3 cup |
| Pastry (Crust) | Egg Yolk | 1 large |
| Filling | Whole Milk | 2 cups |
| Filling | Vanilla Bean | 1 whole |
| Filling | Egg Yolks | 4 large |
| Filling | Cornstarch | 1/4 cup |
| Topping | Fresh Strawberries | 1 lb |
| Topping | Apricot Preserves (for glaze) | 1/4 cup |
Substitutions & Variations
Note: This video is for demonstration purposes and may use a slightly different method.
While I advocate for the traditional Strawberry Fruit Tart, you can certainly explore healthy modifications to suit your dietary needs. If you prefer a gluten-free version, swap the all-purpose flour for a high-quality almond flour blend; this adds a nutty complexity that complements the strawberries beautifully. For a dairy-free alternative, full-fat coconut milk makes an incredibly rich pastry cream, though it will introduce a subtle tropical note.
You might also consider replacing the granulated sugar with raw honey or maple syrup in the filling to incorporate unrefined sweeteners. Furthermore, adding a pinch of cardamom or lemon zest to the crust can elevate the flavor profile, giving it a unique, adventurous twist that reflects global spice routes.
While I advocate for the traditional Strawberry Fruit Tart, you can certainly explore healthy modifications to suit your dietary needs. If you’re looking for a refreshing drink to accompany your dessert, try this delicious Strawberry Lemonade Mocktail that perfectly complements the vibrant flavors of the tart.
Step-by-Step Instructions
- Prepare the Pastry Dough: In a large bowl, combine the flour and sugar. Cut the cold butter into small cubes and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse sand. Add the egg yolk and a tablespoon of cold water, mixing until the dough just comes together.
- Chill the Crust: Shape the dough into a flat disc, wrap it in parchment paper, and refrigerate for at least one hour. This step prevents the Strawberry Fruit Tart crust from shrinking during the baking process.
- Bake the Tart Shell: Preheat your oven to 375°F (190°C). Roll out the dough and press it into a 9-inch tart pan. Prick the bottom with a fork, line it with weights, and bake for 15 minutes. Remove the weights and bake for another 10 minutes until golden brown. Let it cool completely.
- Create the Pastry Cream: Heat the milk and vanilla bean in a saucepan until simmering. In a separate bowl, whisk the egg yolks, sugar, and cornstarch. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the pan and cook until thick.
- Assemble the Tart: Spread the cooled pastry cream evenly across the bottom of the baked crust. Smooth the surface with a spatula to ensure a level base for your fruit.
- Arrange the Berries: Wash and hull your strawberries, then slice them vertically. Arrange the slices in concentric circles starting from the outer edge of the Strawberry Fruit Tart, working your way toward the center.
- Apply the Glaze: Heat the apricot preserves with a splash of water until liquid. Gently brush the glaze over the strawberries to give them a professional shine and preserve their freshness.
Pro Tips for Success
Achieving a bakery-quality Strawberry Fruit Tart requires attention to detail. First, always ensure your butter is ice-cold when starting the pastry; this creates the tiny steam pockets necessary for a flaky texture. When making the pastry cream, do not rush the thickening process.
Keep the heat medium-low and whisk vigorously to avoid lumps. If you find the cream has a few lumps, simply pass it through a fine-mesh sieve while it is still warm. Additionally, wait to assemble your Strawberry Fruit Tart until shortly before serving.
This prevents the moisture from the cream from softening the crisp crust. For the best visual impact, choose strawberries of similar size so your concentric circles look uniform and geometric.
Achieving a bakery-quality Strawberry Fruit Tart requires attention to detail. To cleanse your palate after indulging in this rich dessert, consider making Strawberry Lemon Detox Water for a light and invigorating drink.
Storage & Reheating Tips
You should ideally consume your Strawberry Fruit Tart on the day you assemble it to enjoy the maximum contrast in textures. However, if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Note that the crust will gradually soften as it absorbs moisture from the pastry cream.
I do not recommend freezing a fully assembled tart, as the strawberries will lose their structural integrity and the cream may separate upon thawing. If you wish to prepare ahead, you can bake the crust and make the pastry cream up to 48 hours in advance, keeping them separate until you are ready to serve. Do not reheat this dish; it is best enjoyed chilled or at room temperature to maintain the freshness of the fruit.
What to Serve With This Recipe
To balance the sweetness of the Strawberry Fruit Tart, I recommend serving it alongside something light and refreshing. A crisp arugula salad with a light lemon vinaigrette provides a wonderful savory contrast. If you are hosting a brunch, roasted asparagus or a vegetable frittata works beautifully.
For beverages, a glass of chilled sparkling water with a sprig of mint or a dry Prosecco complements the floral notes of the strawberries perfectly. You might also consider a side of lightly whipped Greek yogurt seasoned with a touch of honey for those who want an extra creamy element without too much added sugar. These pairings ensure your Strawberry Fruit Tart remains the star of the show while providing a well-rounded culinary experience.
To balance the sweetness of the Strawberry Fruit Tart, I recommend serving it alongside something light and refreshing. A smoothie, such as the Strawberry Banana Smoothie, would provide a delicious complement and enhance your dessert experience.
FAQs
Can I use frozen strawberries for this tart?
I strongly advise against using frozen strawberries for a Strawberry Fruit Tart. Frozen berries release too much liquid as they thaw, which will turn your pastry cream into a watery mess and make the crust soggy. Fresh, firm berries provide the necessary structure and the bright, acidic pop that defines this classic dessert.
How do I prevent the crust from shrinking?
Crust shrinkage usually happens when the gluten in the flour is overworked or when the dough is not chilled long enough. Make sure you rest the dough in the fridge both after mixing and after pressing it into the tart pan. This relaxes the gluten strands, ensuring your Strawberry Fruit Tart maintains its beautiful fluted edges during baking.
Can I use a different type of fruit?
Absolutely! While the Strawberry Fruit Tart is a classic, the method remains the same for raspberries, blueberries, kiwi, or mango. You can even create a “Tutti Frutti” version by mixing various colorful fruits together. Just ensure the fruit is ripe but firm so it holds its shape when sliced and glazed.
A Strawberry Fruit Tart is a classic dessert that features a buttery pastry crust filled with custard and topped with fresh strawberries. This delightful treat embodies the essence of summer, bringing together flavor and beauty in every slice, and further information can be found in the article on tarts.
Nutrition Information (per serving)
This Strawberry Fruit Tart provides a delightful balance of fats, carbohydrates, and vitamins. One slice offers a significant amount of Vitamin C from the fresh berries and protein from the egg-based custard.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 310 kcal |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 85mg |
| Sodium | 120mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 2g |
| Sugars | 22g |
| Protein | 5g |
Strawberry Fruit Tart
- Total Time: 85 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Strawberry Fruit Tart with a buttery crust, velvety vanilla custard, and fresh strawberries, perfect for summer.
Ingredients
2 cups All-Purpose Flour
1/2 cup Unsalted Butter (Cold)
1/3 cup Granulated Sugar
1 large Egg Yolk
2 cups Whole Milk
1 whole Vanilla Bea
4 large Egg Yolks
1/4 cup Cornstarch
1 lb Fresh Strawberries
1/4 cup Apricot Preserves (for glaze)
Instructions
- In a large bowl, combine the flour and sugar. Cut the cold butter into small cubes and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse sand. Add the egg yolk and a tablespoon of cold water, mixing until the dough just comes together
- Shape the dough into a flat disc, wrap it in parchment paper, and refrigerate for at least one hour
- Preheat your oven to 375°F (190°C). Roll out the dough and press it into a 9-inch tart pan. Prick the bottom with a fork, line it with weights, and bake for 15 minutes. Remove the weights and bake for another 10 minutes until golden brown. Let it cool completely
- Heat the milk and vanilla bean in a saucepan until simmering. In a separate bowl, whisk the egg yolks, sugar, and cornstarch. Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the pan and cook until thick
- Spread the cooled pastry cream evenly across the bottom of the baked crust
- Wash and hull your strawberries, then slice them vertically. Arrange the slices in concentric circles starting from the outer edge of the tart
- Heat the apricot preserves with a splash of water until liquid. Gently brush the glaze over the strawberries
Notes
For best results, use fresh strawberries.
Chill the crust to prevent shrinkage.
Do not freeze the assembled tart.
- Prep Time: 60 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg