Classic Parisian Strawberry Tart

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A timeless French patisserie favorite, this classic Parisian strawberry tart features a buttery sweet shortcrust base filled with silky vanilla pastry cream and crowned with rows of glossy, glazed fresh strawberries. Elegant enough for a bakery window yet approachable for a home baker, it is the essence of spring on a plate.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 15 gFat
• 9 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 22 gSugar
• 5 gProtein
• 95 mgSodium
• 180 mgPotassium
• 70 mgCalcium
• 1.5 mgIron
• 35 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the sweet tart crust (pâte sucrée)

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/3 cup (40 g) powdered sugar
• 1 large egg yolk
• 2 to 3 tablespoons ice water
• 1/4 teaspoon fine sea salt

For the vanilla pastry cream

• 1 cup (240 ml) whole milk
• 1/2 vanilla bean, split and scraped (or 1 1/2 teaspoons pure vanilla extract)
• 3 large egg yolks
• 1/3 cup (65 g) granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter

For the topping and glaze

• 1 lb (450 g) fresh ripe strawberries, hulled and similar in size
• 1/4 cup (80 g) apricot jam
• 1 tablespoon water
• 1 teaspoon freshly squeezed lemon juice

Directions

1. Make the crust: pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until the mixture looks like coarse meal. Add egg yolk and 2 tablespoons ice water; pulse just until the dough begins to clump. Shape into a disc, wrap in plastic, and chill for at least 1 hour.
2. Roll the chilled dough on a lightly floured surface into a 10-inch round and press into a 9-inch tart pan with a removable bottom. Trim the edges, prick the base with a fork, and freeze for 15 minutes. Bake at 375°F (190°C) for 15 minutes with parchment and pie weights, then 6 to 8 minutes more uncovered until pale golden. Cool completely.
3. Prepare the pastry cream: warm the milk with the vanilla bean (seeds and pod) in a saucepan until just steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly pour the hot milk into the yolks while whisking, return to the saucepan, and cook over medium heat, whisking constantly, until thick and bubbling, about 2 minutes. Off heat, whisk in the butter, strain into a bowl, press plastic directly on the surface, and chill until cold.
4. Spread the chilled pastry cream evenly into the cooled tart shell and smooth the top with an offset spatula.
5. Slice the strawberries in half lengthwise (or leave small berries whole). Arrange them cut-side down on the pastry cream in tight concentric circles, starting from the outer edge and working inward.
6. Make the glaze: warm the apricot jam with the water and lemon juice in a small saucepan over low heat until fluid. Strain, then gently brush the warm glaze over the strawberries to give them a brilliant shine.
7. Chill the tart for at least 30 minutes to set the glaze. Slice with a sharp knife, wiping between cuts, and serve slightly cool.

Cook’s Notes

• Keep all ingredients for the crust very cold and avoid overworking the dough to ensure a tender, crisp shortcrust.
• Choose strawberries of similar size and ripeness so the finished tart looks uniform and the glaze sets evenly.
• The pastry cream must be cold before spreading; otherwise it can melt the crust or weep onto the surface.
• Brush the apricot glaze while it is still warm but not boiling hot so it glides smoothly without disturbing the berries.
• This tart is best enjoyed the day it is assembled; store leftovers loosely covered in the refrigerator for up to 24 hours.

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