Name: Strawberry Tart with Pastry Cream and a Shiny Jam Glaze Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: 1/2 vanilla bean; 6 tablespoons sugar (divided); 1 1/3 cups milk (divided, 330 ml total); 4 egg yolks; 2 tablespoons cornstarch; 1 teaspoon butter; 9-inch baked pâte sucrée or pâte sablée tart crust (or pie crust); 1 pint strawberries; 2 tablespoons strawberry or apricot jam

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Introduction

Tarte aux Fraises is a classic French strawberry tart featuring a crisp buttery crust filled with smooth vanilla pastry cream and topped with fresh, vibrant strawberries. This elegant dessert is perfect for spring and summer gatherings or any time you want to impress with a light, fruity treat.

A strawberry tart is shown on a white cake stand against a white marbled surface. The tart has three visible layers: the bottom crust is golden brown and crumbly, the middle layer is creamy pale yellow custard, and the top layer consists of bright red sliced strawberries neatly arranged to cover the custard. A slice has been removed from the tart, revealing the layers clearly. Next to the cake stand, there is a small black bowl filled with whole fresh strawberries. The background is dark and textured. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 vanilla bean
6 tablespoons sugar (divided)
1 1/3 cups milk (divided, 330 ml total)
4 egg yolks
2 tablespoons cornstarch
1 teaspoon butter
9-inch baked pâte sucrée or pâte sablée tart crust (or pie crust)
1 pint strawberries
2 tablespoons strawberry or apricot jam

Instructions

Step 1: Use a small paring knife to slit open the vanilla bean half. Open the bean and press flat with your knife, scraping the vanilla bean seeds onto the knife edge. Mix the seeds with 3 tablespoons of sugar by breaking them up with your fingers.
Step 2: In a saucepan, combine the vanilla sugar, the empty vanilla bean pod, and 1 cup of milk. Heat over medium, whisking to dissolve the sugar.
Step 3: In a stand mixer with the whisk attachment, place the egg yolks and slowly add 3 tablespoons of sugar. Whip on high speed until the mixture reaches the ribbon stage and lightens in color, about 3-4 minutes. Scrape down the bowl as needed.
Step 4: Whisk the cornstarch into the remaining 1/3 cup of milk until smooth and set aside.
Step 5: When the milk in the saucepan reaches a low boil, add the cold milk-cornstarch mixture to the stand mixer and combine on low speed. Slowly pour the hot milk mixture into the egg mixture while mixing on low.
Step 6: Turn off the mixer and pour the entire mixture back into the saucepan. Over low heat, whisk constantly until the mixture boils again and thickens, about 2 minutes.
Step 7: Continue whisking over low heat for another 2 minutes to cook out any raw cornstarch flavor. Whisk vigorously if the mixture seems lumpy.
Step 8: Whisk in the butter, then turn off the heat and remove the vanilla bean pod. Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly on its surface, and let cool before refrigerating until cold.
Step 9: Remove the outer ring from the tart pan and transfer the baked tart shell to a serving dish or cake stand. Whisk the chilled pastry cream until smooth and lump-free.
Step 10: Spread the pastry cream evenly over the tart crust using an offset spatula.
Step 11: Hull the strawberries, slice each into 3 or 4 thin vertical slices, and arrange them on top of the pastry cream, overlapping and working from the outer edge toward the center.
Step 12: In a small bowl, combine the jam with a tablespoon of water and microwave for about 10 seconds until melted and smooth.
Step 13: Brush the melted jam over the strawberries with a pastry brush to give them a shiny finish.
Step 14: Chill the tart until ready to serve.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and appearance.
Substitute apricot jam if you prefer a subtler glaze with less sweetness.
To save time, store-bought pastry cream or pre-baked crust can be used, though homemade yields best results.
Try adding a touch of lemon zest to the pastry cream for a bright twist.

Storage

Store the tart covered in the refrigerator for up to 2 days. For best texture, avoid letting the crust sit too long with the filling to prevent sogginess. Reheat the tart cream slightly at room temperature before serving if chilled too long, but serve strawberries fresh and cold.

How to Serve

A round tart with three visible layers sits on a white marbled surface. The bottom layer is a light golden-brown crust with a slightly scalloped edge. The middle layer is a smooth, creamy pale yellow filling that evenly covers the crust. On top, there is a thick, glossy layer of sliced strawberries arranged closely together in concentric circles, ranging in color from deep red to a lighter red with shiny, wet-looking textures. The contrast between the golden crust, pale yellow cream, and bright red strawberries makes the tart look fresh and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, you can prepare the pastry cream a day in advance. Just cover it tightly with plastic wrap pressed on the surface and refrigerate. Whisk it smooth before assembling the tart.

What can I use if I don’t have a tart pan with removable sides?

You can assemble the tart directly in a pie dish or use a tart ring placed on a baking sheet lined with parchment paper. Just be careful when removing the tart if using a ring.