Fresh Strawberry Tart: A Slice of Summer Perfection

There’s something undeniably charming about a fresh strawberry tart. Its vibrant colors, delicate sweetness, and buttery crust create a symphony of flavors and textures that are perfect for any occasion. Whether you’re looking for a show-stopping dessert for a summer barbecue, a delightful treat for a special celebration, or simply a way to brighten up a weeknight, this recipe will guide you through creating a stunning and delicious strawberry tart from scratch.

This recipe focuses on using fresh, high-quality ingredients to create the best possible flavor. From the buttery and flaky crust to the creamy vanilla pastry cream and the glistening layer of fresh strawberries, every component contributes to the overall deliciousness of the tart.

## Ingredients

Before you begin, gather all of your ingredients. This will make the baking process smoother and more enjoyable.

**For the Sweet Shortcrust Pastry (Pâte Sucrée):**

* 1 1/4 cups (160g) all-purpose flour
* 1/2 cup (60g) powdered sugar
* 1/4 teaspoon salt
* 1/2 cup (113g) cold unsalted butter, cut into small cubes
* 1 large egg yolk
* 2-3 tablespoons ice water

**For the Vanilla Pastry Cream (Crème Pâtissière):**

* 2 cups (473ml) whole milk
* 1/2 cup (100g) granulated sugar
* 1/4 cup (30g) cornstarch
* 1/4 teaspoon salt
* 4 large egg yolks
* 2 tablespoons unsalted butter
* 1 teaspoon vanilla extract

**For the Strawberry Topping:**

* 1 pound (454g) fresh strawberries, hulled and sliced
* 1/4 cup (60ml) apricot jam or strawberry jam
* 1 tablespoon water

## Equipment

* 9-inch tart pan with removable bottom
* Food processor (optional, for making the crust)
* Rolling pin
* Parchment paper
* Pie weights or dried beans
* Saucepan
* Whisk
* Fine-mesh sieve (optional, for smoother pastry cream)
* Pastry bag (optional, for piping pastry cream)
* Small saucepan
* Pastry brush

## Instructions

Let’s break down the process into manageable steps. We’ll start with the crust, then move on to the pastry cream, and finally assemble the beautiful strawberry topping.

### Part 1: Making the Sweet Shortcrust Pastry (Pâte Sucrée)

This crust is buttery, crumbly, and perfectly complements the sweet filling. It’s important to keep the ingredients cold to prevent the gluten from developing too much, resulting in a tough crust.

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, powdered sugar, and salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The mixture should still contain some visible pieces of butter (about pea-sized).

*Alternatively, you can use a food processor. Pulse the dry ingredients and butter until the mixture resembles coarse crumbs. Be careful not to over-process.
3. **Add Egg Yolk and Water:** In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Add this mixture to the flour mixture and mix until just combined. If the dough seems too dry, add the remaining tablespoon of ice water, one teaspoon at a time, until it comes together.
4. **Form a Disc:** Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours.
5. **Roll Out the Dough:** After chilling, remove the dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to soften slightly. On a lightly floured surface, roll out the dough into a 12-inch circle, about 1/8 inch thick.
6. **Transfer to Tart Pan:** Carefully transfer the dough to the tart pan. Gently press the dough into the bottom and up the sides of the pan. Use a fork to prick the bottom of the crust all over. This will prevent it from puffing up during baking.
7. **Chill Again:** Place the tart pan in the freezer for 15-20 minutes. This will help prevent the crust from shrinking during baking.
8. **Pre-bake the Crust (Blind Bake):** Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up and losing its shape. Bake for 20 minutes.
9. **Remove Weights and Bake Further:** Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 10-15 minutes, or until it is golden brown. Watch it carefully to prevent burning. If the edges start to brown too quickly, cover them with foil. After removing from the oven, let cool completely on a wire rack before filling.

### Part 2: Making the Vanilla Pastry Cream (Crème Pâtissière)

This pastry cream is rich, smooth, and bursting with vanilla flavor. It provides a perfect creamy base for the fresh strawberries.

1. **Heat the Milk:** In a medium saucepan, heat the milk over medium heat until it is just simmering. Do not boil. Remove from heat.
2. **Whisk Egg Yolks and Sugar:** In a separate bowl, whisk together the granulated sugar, cornstarch, and salt until well combined. Add the egg yolks and whisk until pale and smooth.
3. **Temper the Egg Yolks:** Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling when added to the hot milk.
4. **Combine and Cook:** Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble. This should take about 2-3 minutes. Continue to whisk vigorously for another minute to ensure the cornstarch is fully cooked and the pastry cream is smooth.
5. **Remove from Heat and Add Butter and Vanilla:** Remove the saucepan from the heat and stir in the butter and vanilla extract until smooth and incorporated. If desired, strain the pastry cream through a fine-mesh sieve to remove any lumps. This will result in an extra-smooth pastry cream.
6. **Cool the Pastry Cream:** Pour the pastry cream into a clean bowl. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface. This will prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and thicken further.

### Part 3: Assembling the Strawberry Tart

Now for the fun part – putting it all together!

1. **Fill the Crust:** Once the pastry cream is completely cooled, remove it from the refrigerator and whisk it briefly to loosen it up. If using a pastry bag, transfer the pastry cream to the bag fitted with a round tip. Pipe the pastry cream into the cooled tart shell, smoothing it out evenly. Alternatively, you can simply spread the pastry cream into the tart shell using a spatula.
2. **Arrange the Strawberries:** Arrange the sliced strawberries on top of the pastry cream in a decorative pattern. You can arrange them in concentric circles, in rows, or in any pattern you like. Be creative!
3. **Make the Glaze:** In a small saucepan, combine the apricot jam (or strawberry jam) and water. Heat over low heat, stirring constantly, until the jam is melted and smooth. Remove from heat and let cool slightly.
4. **Glaze the Strawberries:** Using a pastry brush, gently brush the glaze over the strawberries. This will give them a beautiful shine and help to preserve them.
5. **Chill the Tart:** Refrigerate the assembled tart for at least 30 minutes to allow the glaze to set and the flavors to meld.

## Tips for Success

* **Keep Ingredients Cold:** Cold ingredients are crucial for making a flaky and tender crust. Make sure your butter and water are ice-cold.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten, resulting in a tough crust. Mix the dough until just combined.
* **Chill the Dough:** Chilling the dough allows the gluten to relax, making it easier to roll out and preventing it from shrinking during baking.
* **Blind Bake the Crust:** Blind baking the crust ensures that it is fully cooked and prevents it from becoming soggy when filled with the pastry cream.
* **Temper the Egg Yolks:** Tempering the egg yolks prevents them from scrambling when added to the hot milk.
* **Cool the Pastry Cream Properly:** Covering the surface of the pastry cream with plastic wrap prevents a skin from forming.
* **Use Fresh, High-Quality Strawberries:** The flavor of the strawberries is the star of this tart, so use the freshest and ripest strawberries you can find.
* **Get Creative with the Arrangement:** Have fun arranging the strawberries in a decorative pattern. This is your chance to personalize the tart!

## Variations

* **Different Berries:** Substitute other berries, such as raspberries, blueberries, or blackberries, for the strawberries.
* **Chocolate Pastry Cream:** Add melted chocolate to the pastry cream for a chocolatey twist.
* **Lemon Curd Filling:** Replace the pastry cream with lemon curd for a tangy and refreshing tart.
* **Almond Crust:** Add almond flour to the crust for a nutty flavor.

## Serving Suggestions

* Serve the strawberry tart chilled.
* Garnish with a dusting of powdered sugar or a sprig of mint.
* Serve with a scoop of vanilla ice cream or whipped cream.
* Pair with a glass of sparkling wine or a light dessert wine.

## Storage

The assembled strawberry tart is best enjoyed within 1-2 days. Store it in the refrigerator in an airtight container. The crust may soften slightly over time.

## Nutritional Information (Approximate, per serving)

* Calories: 400-500
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 150-200mg
* Sodium: 150-250mg
* Carbohydrates: 40-50g
* Sugar: 25-35g
* Protein: 5-7g

*Please note that these values are estimates and may vary depending on the specific ingredients and amounts used.*

Enjoy your beautiful and delicious Fresh Strawberry Tart! This recipe is a guaranteed crowd-pleaser and a perfect way to celebrate the flavors of summer.