The Heart of Glazed Fresh Strawberry Tart Recipe
I love how a freshly made strawberry tart can brighten any afternoon, turning simple ingredients into a luxurious treat that feels both fresh and indulgent. This Glazed Fresh Strawberry Tart Recipe is one of those desserts that always makes me smile—not just because of the bright reds and glossy shine on top, but because of the buttery, crisp-edged pastry sitting under that silky custard and juicy fruit.
You’ll notice as you assemble this tart how the textures come alive: from the tender, caramelized crust to the smooth, rich crĂŞme patissiĂ©re, topped with strawberries glazed to a mirror finish. There’s something incredibly satisfying about taking your time to create layers of flavor and texture—like building a cozy kitchen memory with every step.
Whether you’re treating yourself or impressing guests, this tart offers a wonderful balance of bright, fresh fruit and comforting pastry cream that feels elegant without fuss. Let’s dive into what makes this recipe truly special!
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Why This Recipe Shines
- Flavor balance: Cozy, bright, and layered — never flat.
- Beginner tested: Clear steps with real-life timing cues.
- Customize-friendly: Works with pantry swaps and add-ins.
- Make ahead approved: Holds texture and flavor beautifully.
Ingredient Breakdown
- Unsalted butter: Provides richness and flaky texture in the pâte sablée. Substitute with vegan margarine for dairy-free.
- Granulated sugar: Sweetens pastry and custard evenly; can swap with coconut sugar for a deeper caramel hint.
- Egg yolks (multiple uses): Build structure and silkiness in both dough and custard, lending a tender crumb and creamy mouthfeel.
- Plain flour (all-purpose): The backbone of the crust—if you need gluten-free, try a mix of rice and tapioca flours.
- Fine salt: Enhances all other flavors, especially the strawberries and buttery crust.
- Vanilla bean pod: Gives authentic, fragrant vanilla notes. If unavailable, pure vanilla extract is a reliable stand-in.
- Whole milk: The base of the custard, adding body and creaminess; full-fat coconut milk works as a non-dairy option.
- Cornflour (corn starch): Thickens the custard without cloudiness, lending that silky, spoon-coating texture.
- Fresh strawberries: Crisp, juicy, and sweet with just a touch of tartness—key to the fresh flavor profile. Substitute seasonal berries as you like.
- Apricot jam and boiling water: Create a glossy glaze that seals in freshness and adds subtle sweetness with a fruity aroma.
Before You Begin
Before diving into your Glazed Fresh Strawberry Tart Recipe, set yourself up for success with a little mise en place. Gather all your ingredients measured and ready, preheat the oven to 180°C (350°F), and allow the butter to soften to room temperature. This prep helps you breeze through the recipe and keeps everything smooth and stress-free.
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What You’ll Need
Essential tools to make Glazed Fresh Strawberry Tart Recipe easy and enjoyable — plus optional upgrades if you love efficiency.
Grab a stand mixer with a paddle attachment (or a sturdy mixing bowl and some elbow grease), medium-sized saucepan, fine sieve, tart pan (about 27cm/11 inches), rolling pin, pastry brush, and a whisk. If you don’t have baking beans for blind baking, dried rice or lentils do the trick just as well.
How to Make Glazed Fresh Strawberry Tart Recipe
- Heat the milk and infuse vanilla: In a heavy-based saucepan, add the milk, scraped vanilla seeds, and pod. Warm slowly over low heat until you see steam and tiny bubbles form around the edges. Remember, patience is key here—don’t let it boil or the custard will suffer.
- Whisk egg yolks and sugar: While the milk warms, whisk the egg yolks with granulated sugar until pale and thickened—this usually takes about a minute by hand or less with a mixer. Then whisk in the cornflour until smooth.
- Temper the eggs: Remove the vanilla pod from the milk. Slowly pour the warm milk into the egg mixture while whisking continuously to avoid scrambled eggs. This gradual heating helps the custard thicken perfectly.
- Cook the custard: Pour the combined mixture back into the saucepan and set over low heat. Keep whisking constantly as the custard thickens—this could take around 10 minutes. Watch closely for that velvety texture thick enough to coat the back of a spoon and hold a line when you run your finger through it.
- Sieve and cool: Strain the custard through a fine sieve straight into a bowl to catch any cooked bits. Add the cubed butter and whisk until melted for that extra silkiness. Cover tightly with plastic wrap directly on the surface to prevent a skin.
- Chill your custard: Let it come to room temperature before refrigerating for at least 3 hours. It will thicken nicely and be ready for assembling.
- Prepare your pâte sablée base: Using a mixer, beat the butter and sugar till creamy and pale, then add the egg yolks. Sift in the flour and salt, mixing gently until the dough just comes together. Wrap in plastic and chill your dough for 30 minutes to an hour to relax the gluten and firm the butter.
- Roll out and line the tart tin: Dust a surface lightly with flour and roll your dough to about 3mm thick and 27cm diameter. Gently press it into your tart tin, pushing into grooves, and trim the edges with a sharp knife. Chill again for at least an hour—this step keeps your tart shell from shrinking or warping during baking.
- Blind bake the crust: Line with parchment and fill with baking beans. Bake at 180°C (350°F) for 20 minutes, then carefully remove the beans and paper. Return to the oven for another 15-20 minutes until golden and crisp.
- Fill and decorate: Whisk your chilled custard until smooth and spread evenly in the cooled tart shell. Wash, pat dry, hull, and halve your strawberries. Place one whole strawberry in the center, then arrange halved berries in concentric circles, open side down, leaning gently to show the juicy interiors.
- Glaze the strawberries: Mix apricot jam with one tablespoon boiling water until smooth, then gently brush over each strawberry to achieve that iconic glossy finish. Chill the tart for 15 minutes to set the glaze before slicing.
- Serve and savor: Slice this tender, layered treat and enjoy immediately, taking in the crisp pastry, creamy custard, and vibrant burst of fresh strawberry—each bite singing with balanced sweetness and bright freshness.
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Pro-Level Pointers
Watch your custard closely—low and slow heat is key to avoid scrambling eggs. For the strawberry glaze, warm the apricot jam with boiling water just enough to loosen it, so it glides on smoothly without shifting your beautifully arranged fruit.
Creative Variations for Glazed Fresh Strawberry Tart Recipe
- Berry swap: Try raspberries, blueberries, or blackberries for a seasonal twist while keeping that fresh, glazed look.
- Citrus zing: Add a teaspoon of lemon or orange zest into your crême patissiére for an uplifting warmth beneath the berries.
- Herbal hint: Sprinkle finely chopped fresh basil or mint on top for a surprising herbal brightness that complements the strawberries beautifully.
- Nutty base: Fold finely ground almonds into the pâte sablée dough for a tender crumb with an extra hint of nuttiness.
- Dairy-free option: Use coconut milk in the custard and a vegan butter alternative for the crust, then top with your favorite fruit glaze for a lighter feel.
- Chocolate touch: Drizzle dark chocolate over the glazed strawberries just before serving for an elegant, rich contrast.
Storage, Freezing & Reheating
- Refrigerate: Store leftover tart covered loosely with plastic wrap or in an airtight container in the fridge for up to 2 days. The crust will soften slightly but custard flavor stays delicious.
- Freeze: This tart is best enjoyed fresh. If freezing the custard and crust separately, wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight and glaze fresh berries before serving.
- Reheating: To re-crisp the crust, warm slices briefly in a preheated 160°C (320°F) oven for 5 minutes. Avoid microwaving as it makes the crust soggy.
Glazed Fresh Strawberry Tart Recipe FAQs
- Can I use frozen strawberries? Frozen strawberries release too much water and lose their shape; fresh ones are best for that crisp freshness and glossy glaze.
- How do I prevent the custard from curdling? Keep the heat low and whisk constantly while cooking your custard, and always temper the eggs first by slowly adding warm milk.
- Can I make the dough by hand? Absolutely! Use cold butter cut into the flour with your fingers then mix in wet ingredients carefully—the key is not to overwork to keep the crust tender.
- Is it okay to prepare the tart in advance? Yes! Assemble without glazing the strawberries and keep refrigerated. Add the glaze shortly before serving for the best shine.
- What if I don’t have a tart pan? A pie dish works fine—just keep an eye on baking times, as the thickness may vary slightly.
Glazed Fresh Strawberry Tart Recipe
A classic French-inspired Glazed Fresh Strawberry Tart featuring a buttery pâte sablée crust, rich vanilla crème pâtissière filling, and fresh strawberries glazed with apricot jam for a shiny, elegant finish. Perfect for spring and summer gatherings, this tart combines crisp pastry, smooth custard, and fresh fruit for a stunning dessert centerpiece.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 tart, serves 8
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Pâte Sablée
- 130 g unsalted butter, room temperature
- 65 g granulated sugar
- 2 large egg yolks
- 220 g plain flour (all-purpose)
- ½ teaspoon fine salt
Crème Pâtissière
- 1 vanilla bean pod
- 600 ml whole milk
- 5 large egg yolks
- 100 g granulated sugar
- 40 g cornflour (corn starch)
- 45 g unsalted butter, cubed
Decoration
- 500 g fresh strawberries
- 1 tablespoon apricot jam
- 1 tablespoon boiling water
Instructions
- Make the Crème Pâtissière: Heat the whole milk gently with the scraped vanilla bean pod in a heavy-based saucepan over low heat until steaming but not boiling. Remove from heat once warmed sufficiently.
- Whisk eggs, sugar, and cornflour: In a separate bowl, whisk the egg yolks and sugar until thick and pale, about a minute. Add the cornflour and whisk to combine.
- Temper the eggs: Slowly pour the warm milk mixture into the egg yolk mixture while whisking continuously. Remove and discard the vanilla pod.
- Thicken the custard: Pour the combined mixture back into the saucepan and cook over low heat, whisking constantly until the custard thickens enough to coat the back of a spoon, about 10 minutes. Avoid boiling to prevent curdling.
- Sieve, add butter, and cool: Pass the custard through a sieve into a bowl, whisk in the cubed butter until melted. Cover with plastic wrap directly touching the surface to avoid skin forming. Cool to room temperature, then refrigerate for at least 3 hours until cold and thickened.
- Make the Pâte Sablée Tart Base: Cream the butter and sugar together with a stand mixer paddle attachment on medium speed until pale and creamy, 2-3 minutes. Add egg yolks and mix for 1 minute.
- Add flour and salt: Sift the flour and add salt into the mixture, then mix on low speed until dough just comes together. Form dough into a disc, wrap in plastic, and refrigerate for 30 minutes to 1 hour.
- Preheat oven and roll dough: Preheat oven to 180°C (350°F). Roll out dough on a floured surface to about 27cm (11 inches) diameter and thickness of a coin.
- Fill tart tin and chill: Lay dough into tart tin, press into grooves, trim excess. Refrigerate at least 1 hour to relax dough and harden butter.
- Blind bake: Line the tart shell with parchment and baking beans, bake for 20 minutes. Remove baking beans and parchment carefully.
- Bake tart base fully: Return tart base to oven for another 15-20 minutes until golden and cooked through. Cool completely.
- Assemble and decorate tart: Whisk chilled crème pâtissière until smooth and fill tart shell evenly. Prepare strawberries by washing, drying, hulling, and halving all but one whole strawberry.
- Arrange strawberries: Place the whole strawberry in center, then arrange halved strawberries in a circular pattern, cut side down, leaning at an angle around the center piece until tart is covered without pressing the fruit into the custard.
- Apply glaze: Mix apricot jam with boiling water until smooth and gently brush over each strawberry to glaze. Refrigerate tart for 15 minutes before slicing and serving.
Notes
- Use digital kitchen scales for precise measurement, especially for baking the tart crust.
- Do not let the milk boil when making crème pâtissière to avoid curdling.
- Whisk constantly when thickening the custard to prevent lumps and cooked eggs.
- Chilling the dough thoroughly before rolling helps prevent shrinking during baking.
- Blind baking ensures the crust remains crisp and doesn’t become soggy when filled.
- Covering the custard with plastic wrap directly on the surface prevents a skin from forming.
- The tart is best eaten the day it is assembled but can be refrigerated up to 24 hours.
