Name: Strawberry Tart
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8 servings
Cuisine: French
Ingredients: 250 g plain flour (divided between pastry and pastry cream); 125 g granulated sugar (divided between pastry, pastry cream, and glaze); 115 g Unsalted butter (cold and cubed); 2 pieces Egg (one yolk for pastry and one whole egg for pastry cream); 500 ml whole milk (cold); 35 g cornstarch (for thickening the pastry cream); 5 ml vanilla extract (divided between pastry cream and glaze); 600 g strawberry (hulled and halved lengthwise); 60 g strawberry jam (smooth); 15 ml Lemon juice (freshly squeezed)

Comment préparer

Make the pastry. Mix 200 g of the flour, 50 g of the sugar, and a pinch of salt in a bowl. Rub in the cold butter until the mixture resembles coarse crumbs, then mix in one egg yolk just until a dough forms. Press into a disk, wrap, and refrigerate for 30 minutes.

Heat the oven to 190°C. Roll the chilled dough on a lightly floured surface to about 3 mm thick and line a 23 cm tart pan. Trim the edge, prick the base all over, and chill the lined pan for 15 minutes.

Line the shell with baking paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, then bake for 10 to 12 minutes more until evenly golden. Cool completely in the pan.

Golden baked tart shell cooling in its pan

Image générée par IA

Make the pastry cream while the shell cools. Whisk the whole egg, remaining 75 g sugar, 50 g flour, and cornstarch in a saucepan until smooth. Gradually whisk in the milk, then cook over medium heat, whisking constantly, until the custard reaches a gentle simmer and bubbles, and is thick enough to hold soft peaks, about 5 to 7 minutes; continue cooking briefly once it simmers so the egg is fully cooked. Remove from the heat and whisk in 2 ml vanilla extract and 15 g butter. Press plastic wrap directly onto the surface and cool until just warm.

Warm the strawberry jam, lemon juice, remaining 25 g sugar, and 3 ml vanilla extract in a small saucepan over low heat for 2 to 3 minutes, stirring until loose and glossy. Do not let it boil.

Spread the cooled pastry cream evenly into the cooled tart shell. Arrange the strawberry halves in concentric circles, cut sides up, beginning at the outside edge and working toward the center.

Fresh strawberries arranged in concentric circles over pastry cream

Image générée par IA

Brush the warm glaze lightly over the strawberries, avoiding pools around the edges. Refrigerate the tart for at least 30 minutes to set, then slice with a sharp knife and serve chilled.

Pourquoi cette recette fonctionne

The crisp pastry contrasts with smooth vanilla pastry cream, while fresh strawberries add acidity and juiciness. A thin jam glaze provides shine and gently ties the flavors together without hiding the fruit.

Conservation et réchauffage

Comment la conserver

Refrigerate the assembled tart uncovered for up to 24 hours, then loosely cover leftovers once the glaze has set. The pastry is crispest on the day it is assembled.