Description

A delightful Strawberry Fruit Tart with a buttery crust, velvety vanilla custard, and fresh strawberries, perfect for summer.

Ingredients

Scale

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)

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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