There’s something timeless and refreshing about a Strawberry Tart—a buttery crust, silky pastry cream, and fresh strawberries gleaming under a delicate glaze. Whether you’re planning a spring brunch, summer picnic, or just craving something bright and beautiful, this classic dessert never disappoints.

In this guide, you’ll learn everything from the different types of strawberry tarts to step-by-step instructions, ingredient measurements, common mistakes, and helpful FAQs.

Types of Strawberry Tarts

Before diving into the recipe, it’s helpful to know that strawberry tarts come in several delicious forms:

Classic French Tart: A crisp pâte sucrée shell filled with pastry cream and topped with fresh strawberries.
No-Bake Tart: Uses a graham cracker or cookie crust with whipped cream or mascarpone filling—great for hot days.
Mini Strawberry Tarts: Perfect for parties or portion control.
Vegan or Gluten-Free Tarts: Made with alternative flours, dairy-free cream, and plant-based ingredients.

For this article, we’ll focus on the classic French-style strawberry tart.

Ingredients (with Quantities)

For the Sweet Tart Crust (Pâte Sucrée):

1 ¼ cups (160g) all-purpose flour
½ cup (60g) powdered sugar
½ cup (115g) unsalted butter, cold and cubed
1 large egg yolk
1–2 tablespoons cold water (if needed)
¼ teaspoon salt

For the Pastry Cream (Crème Pâtissière):

2 cups (480ml) whole milk
4 large egg yolks
½ cup (100g) granulated sugar
¼ cup (30g) cornstarch
2 tablespoons (30g) unsalted butter
1 teaspoon pure vanilla extract
Pinch of salt

For the Topping:

1 lb (450g) fresh strawberries, hulled and halved
3 tablespoons apricot jam or red currant jelly
1 tablespoon water

Step-by-Step Instructions

Make the Tart Crust

Combine flour, powdered sugar, and salt in a food processor. Add the chilled butter cubes and pulse until the texture looks like fine crumbs or sand.
Add the egg yolk and blend until mostly combined. If the dough feels too dry or crumbly, sprinkle in cold water a little at a time until it starts clumping together.
Form the dough into a flat disc, wrap it in plastic wrap, and let it rest in the refrigerator for about 30 minutes to chill and firm up.
Once chilled, roll the dough on a lightly floured surface until it’s about 1/8 inch thick. Gently press it into a 9-inch tart pan, trimming off the excess. Use a fork to poke small holes across the base, and place the pan back in the fridge to chill for another 15–20 minutes to prevent shrinking during baking.
Preheat the oven to 375°F (190°C). Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes or until golden brown.
Allow the crust to cool completely.

Prepare the Pastry Cream

Heat the milk in a saucepan over medium heat until it starts to steam—don’t let it boil.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until the mixture turns pale and smooth.
Gradually pour some of the hot milk into the egg mixture while whisking vigorously to slowly raise the temperature and prevent curdling.
Return the mixture to the saucepan and continue stirring over medium heat. Within a few minutes, it will begin to thicken into a smooth custard consistency.
Remove from heat and stir in the butter, vanilla, and a pinch of salt.
Transfer the pastry cream to a bowl and press a piece of plastic wrap directly against the surface to avoid a skin from forming. Chill in the refrigerator for at least 1 hour before using.

Assemble the Tart

Spoon the chilled pastry cream into the cooled tart shell and use a spatula to spread it out evenly.
Arrange the halved strawberries on top in any pattern you like—spirals, circles, or rows.
Warm the apricot jam and water together in a small saucepan until liquid. Lightly brush it over the strawberries to give them a beautiful, glossy finish.

Tips for a Perfect Strawberry Tart Recipe

Choose ripe but firm strawberries to ensure a vibrant look and fresh bite.
Bake the crust thoroughly to keep it crisp and avoid sogginess.
Chill both the cream and crust before assembly for best texture and clean layers.
Glaze only once cooled—this seals in freshness without melting the cream.

Creative Variations to Try

Chocolate Surprise: Spread a thin layer of chocolate ganache over the base of the crust before adding the pastry cream for a rich flavor contrast.
Rustic Open Tart: Skip the tart pan and create a free-form shape by folding the edges of the dough around the filling before baking—like a country-style galette.
Tropical Twist: Mix in mango or kiwi slices with the strawberries for an exotic feel.
Lemon Zest Lift: Add lemon zest to your pastry cream for a tangy brightness.

Serving Suggestions

Strawberry tart is best served:

Slightly chilled
With a dollop of whipped cream or crème fraîche
Alongside rosé wine, sparkling lemonade, or hot tea

How to Store Strawberry Tart

Refrigerator: Store the tart in the fridge in an airtight container. It will stay fresh for 2–3 days.
Freezer: You can bake and freeze the empty tart shell ahead of time. Wrap it well and freeze for up to 2 months. Do not freeze the assembled tart—it won’t thaw well due to the pastry cream.

Frequently Asked Questions (FAQs)

Why does my strawberry tart turn soggy?

Sogginess is usually caused by an underbaked crust or excess moisture from the fruit. Make sure your crust is baked thoroughly, and pat the strawberries dry before placing them on the tart.

How can I prevent a fruit tart from becoming soggy?

You can lightly coat the tart shell with a thin layer of melted chocolate or even jam before filling it. This helps create a barrier between the cream and crust. Also, add the fruit just before serving for maximum freshness.

Can I make this tart ahead of time?

Yes! You can prepare the crust and cream a day in advance. Assemble the tart with strawberries a few hours before serving to keep it looking fresh.

Are frozen strawberries okay?

Fresh is best for appearance and texture. Frozen strawberries tend to leak water and get mushy, which can ruin the tart’s look and taste.

What glaze should I use?

A thin mixture of warmed apricot jam and water works perfectly. It adds a lovely shine and preserves the fruit.

Where does strawberry tart originate?

This style is most often associated with French patisserie, especially as tarte aux fraises. While the UK has its own versions, the classic style with pastry cream and glossy berries is very French.

Final Thoughts

Once you’ve got the basics down, this strawberry tart becomes a blank canvas for creativity—mix in citrus zest, layer with chocolate, or try different fruits for new seasonal spins. Whatever your version, the combination of fresh berries, creamy filling, and buttery crust is pure magic.

So go ahead—roll up your sleeves, grab those strawberries, and start baking something beautiful!

Need more sweet ideas? Try it with banana split fluff delight

Strawberry Tart : 4 Expert Tips for a Flawless Tart

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