Wow family and friends with a stunning strawberry tart that’s sure to impress. A lovely centrepiece dessert for summer dining, it’s made with homemade pastry and crème patisserie, offering a perfect balance of rich and creamy flavours. The fresh, juicy strawberries on top add a burst of colour and sweetness, making it not only delicious but visually appealing as well. Whether it’s for a special occasion or just a sweet treat, this tart is bound to be a hit with everyone at the table. Serve it chilled for a refreshing, light finish to any summer meal.
This delicious strawberry tart only takes 30 minutes to prepare and around 45 minutes to cook, but ensure you set away enough time to also chill to ensure this tart is as delicious as it possibly can be! This recipe creates enough for 12 servings, perfect to make on a Lazy Sunday afternoon or for a delicious family dinner!
Strawberry tart- ingredient list!
125g of unsalted butter that has been partially softened
85g of powdered sugar
One egg, 200g of ordinary flour, and more for dusting
100g of strawberry jam
500g of large-sliced, small-hulled strawberries
Two tablespoons of apricot jam
For the pétissière crème
300 millilitres of milk
150ml of double cream
One teaspoon of vanilla cream
Three yolks from an egg
60 grammes of caster sugar
3½ tablespoons of cornflour
50g of softened and diced butter
Strawberry tart- step by step instruction guide!
Step 1
Beat the butter and sugar together in a large mixing bowl until smooth and well combined, but be careful not to overwork it into a fluffy texture. The goal is a creamy, even mixture that will form the base for your dough. Next, mix in the egg, stirring until it’s fully incorporated and the mixture is smooth. Gradually add the flour, a little at a time, mixing as you go.
Step 2
Once all the flour is incorporated, use your hands to bring the mixture together, gently kneading until it forms a soft dough. Be careful not to over-handle it, as that can make the pastry tough. Once the dough is formed, wrap it tightly in plastic wrap and place it in the fridge to chill for at least 30 minutes. This resting period will help the dough firm up and make it easier to roll out later.
Step 3
Dust a clean surface with a light sprinkling of flour and roll out the pastry to a 26cm circle, which should be about 3cm larger than the diameter of your tart tin. This will give you enough pastry to line the sides of the tin without it being too thin. Carefully transfer the rolled-out pastry into a 23cm fluted tart tin, gently pressing it into the edges and allowing for an overhang to make sure there’s enough pastry to trim later.
Step 4
Once the pastry is in place, use a fork to prick the base all over, which will help prevent any air bubbles from forming while it bakes. This step is key to ensuring an even, crisp texture. Once pricked, cover the pastry with cling film and place it in the fridge to chill for at least 30 minutes. Chilling helps the pastry firm up, preventing shrinkage during baking and ensuring a perfectly shaped tart crust.
Step 5
Preheat oven to 200°C (fan 180°C) or gas 6. Bake for 15 minutes after lining the pastry case with baking paper and baking beans that have been crumpled up. After removing the paper and beans, continue baking for another 15 to 20 minutes, or until golden and crisp. Allow to cool in the tin.
Step 6
Heat the milk, cream, and vanilla in a skillet over medium heat, stirring regularly, to create the crème pâtissière. Heat to a simmer. In the meantime, beat the sugar and yolks together in a bowl for three minutes until they are pale, then mix in the cornflour. Pour the heated egg mixture into the pan with the remaining cream after pouring a quarter of the hot cream over it while whisking constantly.
Step 7
The crème patisserie should thicken after 5 to 8 minutes of stirring over low to medium heat. After transferring to a large bowl, whisk occasionally while cooling for 15 minutes. Whisk in the butter gradually until smooth, cover, and refrigerate until required.
Step 8
Spread the strawberry jam over the bottom of the pastry casing after beating it to loosen it up. Using a piping bag, pipe the crème pâtissière in a spiral pattern over the jam. Place the strawberries in a design on top. In a small pan, warm the apricot jam with 1 tablespoon of water. Allow to cool slightly after whisking to loosen the jam. Scatter the strawberries on top.
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