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Glazed Fresh Strawberry Tart Recipe

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4.7 from 83 reviews

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.

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

  1. 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.
  2. 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.
  3. Temper the eggs: Slowly pour the warm milk mixture into the egg yolk mixture while whisking continuously. Remove and discard the vanilla pod.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Blind bake: Line the tart shell with parchment and baking beans, bake for 20 minutes. Remove baking beans and parchment carefully.
  11. Bake tart base fully: Return tart base to oven for another 15-20 minutes until golden and cooked through. Cool completely.
  12. 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.
  13. 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.
  14. 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.

Find it online: https://forkvista.com/glazed-fresh-strawberry-tart-recipe/