Easy Strawberry Tart Recipe – Step by Step Guide
There’s something magical about biting into a perfectly crisp tart shell filled with silky cream and topped with ruby-red strawberries. This strawberry tart is a showstopper that tastes like summer in every bite. I still remember the first time I made this for my family gathering last June—everyone thought I’d ordered it from a fancy bakery!
Here’s the beautiful secret: it’s surprisingly simple to make at home. Unlike my popular [chocolate tart recipe], which requires tempering and precision, this strawberry tart is forgiving and beginner-friendly.
With just 30 minutes of active prep time and ingredients you probably already have, you’ll create a dessert that looks restaurant-worthy and tastes absolutely divine.
This recipe was created entirely by AI and has not been tested in our kitchen. Our readers matter to us, and many from our site community have shared good results after trying other recipes here.
What is a Strawberry Tart?
Ever wondered why we call it a “tart” and not a pie? The name comes from the French word “tarte,” referring to any flat, open-faced pastry. Unlike pies with their double crusts, tarts proudly display their gorgeous fillings like edible artwork. This strawberry tart features a buttery shortcrust base, velvety pastry cream, and fresh strawberries arranged like jewels.
They say the way to anyone’s heart is through their stomach, and trust me, this elegant dessert will win hearts every single time. Ready to impress your loved ones?
Why You’ll Love This Strawberry Tart
Fresh, Beautiful, and Absolutely Delicious
The combination of textures in this strawberry tart is what makes it truly special. You get the satisfying crunch of the golden pastry, the smooth richness of vanilla cream, and the juicy burst of fresh strawberries. Each bite delivers a perfect balance of sweet and slightly tart flavors that dance on your tongue.
Budget-Friendly Bakery Quality at Home
Why spend money at expensive patisseries when you can create the same stunning dessert in your own kitchen? Store-bought tarts can cost upward of $30, but making this strawberry tart at home costs less than $10. You’ll use simple pantry staples like flour, butter, sugar, eggs, and milk, plus fresh strawberries when they’re in season and most affordable.
Customize with Your Favorite Berries
While strawberries are the star here, this versatile tart welcomes other berries too. I’ve made versions with raspberries, blueberries, and even a mixed berry medley. The pastry cream pairs beautifully with any fruit, making this recipe perfect for year-round enjoyment. If you loved my [lemon tart recipe], you’ll appreciate how this strawberry version offers a fruitier, lighter alternative.
The best part? You can make components ahead of time. Bake the crust the day before, prepare the cream in the morning, and assemble just before serving. This makes entertaining stress-free and gives you more time to enjoy your guests’ reactions when they see your masterpiece!
How to Make Strawberry Tart
Quick Overview
This strawberry tart comes together in three simple stages: making the crispy tart shell, preparing the silky pastry cream, and arranging the fresh strawberries. The buttery crust provides the perfect foundation, while the vanilla-scented cream adds luxurious richness. Fresh strawberries bring color, freshness, and natural sweetness that makes every bite memorable.
Time Breakdown:
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Baking Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Servings: 8-10 slices
Key Ingredients for Strawberry Tart
For the Tart Shell:
- 1½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 2-3 tablespoons ice water
- Pinch of salt
For the Pastry Cream:
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
For the Topping:
- 2 pounds fresh strawberries, hulled and halved
- ¼ cup apricot jam (for glaze)
- 1 tablespoon water
- Fresh mint leaves for garnish (optional)
Step-by-Step Instructions
How do I make the perfect tart crust?
Start by combining the flour, powdered sugar, and salt in a large mixing bowl. Add the cold, cubed butter and work it into the flour using your fingertips or a pastry cutter. You want the mixture to resemble coarse breadcrumbs with some pea-sized butter pieces remaining. This creates the flaky texture we love.
Add the egg yolk and start incorporating it into the mixture. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Don’t overwork it—you should still see small butter streaks. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, making rolling easier.
How do I blind bake a tart shell?
Preheat your oven to 375°F (190°C). Remove the chilled dough from the refrigerator and let it sit for 5 minutes to soften slightly. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and ⅛ inch thick. Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the corners.
Trim any excess dough hanging over the edges by rolling your rolling pin across the top of the pan. Prick the bottom all over with a fork to prevent puffing. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Continue baking for another 10 minutes until the crust is golden brown. Let it cool completely on a wire rack.
How do I make smooth pastry cream?
In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Don’t let it boil. While the milk heats, whisk together the egg yolks, sugar, and cornstarch in a separate bowl until smooth and pale yellow. This usually takes about 2 minutes of vigorous whisking.
Slowly pour about half of the hot milk into the egg mixture while whisking constantly. This process, called tempering, gradually raises the temperature of the eggs without scrambling them. Pour this mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. This takes about 5-7 minutes.
Once thickened, remove from heat and whisk in the butter and vanilla extract until smooth. Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled, about 1 hour.
How do I assemble the strawberry tart?
Once your tart shell and pastry cream are completely cooled, you’re ready for the fun part. Whisk the chilled pastry cream until it’s smooth and spreadable. Pour it into the cooled tart shell and spread it evenly with an offset spatula or the back of a spoon. Make sure it reaches all the edges.
Arrange the strawberry halves cut-side down over the pastry cream in concentric circles, starting from the outer edge and working your way to the center. Pack them fairly tightly—you want maximum strawberry coverage! The pattern doesn’t have to be perfect; even a random arrangement looks beautiful.
For the finishing touch, make a glaze by heating the apricot jam with water in a small saucepan or microwave until melted. Strain it through a fine-mesh sieve to remove any chunks. Using a pastry brush, gently brush the warm glaze over the strawberries. This adds shine and helps preserve the fruit. Garnish with fresh mint leaves if desired.
What to Serve Strawberry Tart With
This strawberry tart is elegant enough to stand alone as a stunning dessert, but certain accompaniments elevate it even further.
A dollop of freshly whipped cream adds extra richness and a beautiful contrast to the tart’s smooth surface. I like to add a touch of vanilla to my whipped cream for extra flavor depth.
A scoop of vanilla bean ice cream creates a delightful temperature contrast—the cold, creamy ice cream against the room-temperature tart is absolutely heavenly. The melting ice cream also mingles with the pastry cream for an extra indulgent experience.
For beverage pairings, this tart shines alongside a cup of hot tea or freshly brewed coffee. The slight bitterness of coffee balances the tart’s sweetness perfectly. If you’re serving this at a special celebration, a glass of sparkling grape juice or a fruity iced tea complements the strawberries beautifully.
For a complete dessert spread, serve this strawberry tart with fresh berries on the side, chocolate-covered strawberries, or delicate butter cookies. The variety gives guests options while keeping the focus on your gorgeous centerpiece.
Top Tips for Perfecting Strawberry Tart
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal for their texture and appearance, you can use thawed frozen strawberries in a pinch. However, frozen berries release more moisture, so pat them completely dry with paper towels before arranging them on the tart. The result won’t be quite as crisp and beautiful, but the flavor will still be delicious. Reserve frozen berries for occasions when fresh aren’t available.
What if my pastry cream has lumps?
Don’t panic! Lumpy pastry cream can be saved. Simply strain it through a fine-mesh sieve while it’s still hot, pressing it through with a spatula or the back of a spoon. This removes any cooked egg bits and ensures a silky-smooth texture. Whisking constantly while cooking helps prevent lumps in the first place.
How do I prevent a soggy tart crust?
The key to a crisp crust is creating a barrier between the wet filling and the pastry. After blind baking, you can brush the cooled crust with a thin layer of melted white chocolate or brush it with lightly beaten egg white and bake for 2 more minutes. This creates a moisture barrier. Also, never fill the tart shell until you’re ready to serve—assembled tarts soften quickly.
My tart dough is too crumbly. What should I do?
If your dough won’t come together, it needs more moisture. Add ice water one teaspoon at a time, mixing gently after each addition. If it’s still crumbly after adding 5 tablespoons, you may have added too much flour or your butter was too cold. Let it sit at room temperature for a few minutes and try again.
Can I make this tart ahead of time?
Absolutely! The tart shell can be baked up to 2 days in advance and stored at room temperature in an airtight container. The pastry cream can be made 2 days ahead and kept refrigerated. However, only assemble the tart the day you plan to serve it—ideally within 4-6 hours of serving. The fresh strawberries release juice over time, which can make the crust soggy.
Storing and Reheating Tips
Store any leftover strawberry tart covered in the refrigerator for up to 2 days. Use plastic wrap or place the entire tart pan in a large container with a lid. The strawberries will stay fresh, but the crust will gradually soften due to moisture from the cream and fruit.
This tart is best enjoyed chilled or at room temperature, so there’s no need to reheat it. In fact, reheating would cause the strawberries to break down and the cream to become runny. If your tart has been refrigerated, remove it about 15-20 minutes before serving to take the chill off.
For longer storage, you can freeze the baked, unfilled tart shell for up to 3 months wrapped tightly in plastic wrap and aluminum foil. Thaw it at room temperature before filling. Unfortunately, assembled strawberry tarts don’t freeze well because the strawberries become mushy and release too much liquid upon thawing. The pastry cream also separates and becomes grainy after freezing.
If you anticipate leftovers, consider making individual mini tarts instead of one large tart. This way, you can assemble only what you need and keep the components separate for future use.
Common Baking Mistakes to Avoid
One of the biggest mistakes people make is using warm butter in the tart dough. Cold butter is essential for creating a flaky, tender crust. If your butter starts softening while you work, pop everything in the freezer for 10 minutes before continuing.
Overworking the dough develops too much gluten, resulting in a tough, chewy crust instead of a crisp, delicate one. Mix just until the dough comes together, even if it looks a bit shaggy. The resting time in the refrigerator will help it come together naturally.
Not blind baking the crust properly is another common issue. If you skip the pie weights or don’t bake long enough, the crust will puff up and shrink, leaving you with less room for filling. Always use weights and bake until golden brown.
Rushing the pastry cream is tempting, but cooking it over too high heat causes it to curdle or develop a eggy, overcooked flavor. Medium heat and constant whisking are your friends here. Be patient—the 5-7 minutes of whisking are worth it for that silky texture.
Using underripe or overripe strawberries affects both appearance and taste. Choose berries that are bright red all over, firm to the touch, and fragrant. Avoid berries with white shoulders (underripe) or dark, mushy spots (overripe).
Finally, don’t skip the apricot glaze! It’s not just for looks—it also seals in the strawberries’ moisture and prevents them from oxidizing and turning brown at the edges. If you don’t have apricot jam, seedless strawberry jam works too.
Frequently Asked Questions
Can I use a different type of crust for this strawberry tart?
Yes! While traditional shortcrust pastry is classic, you can use graham cracker crust, cookie crumb crust, or even puff pastry for a lighter, flakier texture. Each offers a different taste and texture profile. Graham cracker crust adds a sweet, slightly salty flavor that pairs wonderfully with strawberries. Just press the crumb mixture into your tart pan and bake at 350°F for 10 minutes.
What’s the difference between pastry cream and custard?
Pastry cream (crème pâtissière) is a thick, rich cream stabilized with cornstarch or flour, making it firm enough to support fruit toppings without running. Regular custard is thinner and used as a sauce or pudding. Pastry cream is essential for tarts because it holds its shape when sliced.
Do I need a tart pan with a removable bottom?
While not absolutely necessary, a removable-bottom tart pan makes serving much easier and more elegant. You can unmold the tart and transfer it to a serving plate, creating a professional presentation. If you only have a regular pie pan, that works too—just serve slices directly from the pan.
How do I know when my tart shell is done baking?
Your tart shell is perfectly baked when it’s evenly golden brown all over, including the bottom. The edges should be a slightly deeper golden color. If the bottom still looks pale or feels soft when pressed gently, it needs more time. An underbaked crust will be soggy once filled.
Can I add other fruits besides strawberries?
Absolutely! This versatile tart welcomes raspberries, blueberries, blackberries, kiwi slices, or a combination of fruits. You can create beautiful patterns with different colored berries. Peach or nectarine slices also work wonderfully. Just make sure whatever fruit you choose is ripe, fresh, and patted dry.
Why did my pastry cream turn out lumpy?
Lumps usually form when the eggs cook too quickly or when the cornstarch isn’t whisked in thoroughly from the start. Always temper your eggs by adding hot milk slowly while whisking. Cook over medium (not high) heat and whisk constantly. If lumps do form, strain the hot cream through a fine-mesh sieve.
Can I make this tart dairy-free or vegan?
You can make a dairy-free version using coconut cream or cashew cream for the pastry cream filling, though the texture will be slightly different. For the crust, use dairy-free butter or coconut oil. The result won’t be exactly the same as traditional pastry cream, but it’s still delicious. Several vegan pastry cream recipes work well as substitutes.
Nutrition Information
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 285 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 95mg |
| Sodium | 45mg |
| Total Carbohydrates | 39g |
| Dietary Fiber | 2g |
| Sugars | 18g |
| Protein | 5g |
| Vitamin C | 45% DV |
| Calcium | 8% DV |
| Iron | 6% DV |
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Final Thoughts
Making a strawberry tart from scratch might seem intimidating at first, but I promise it’s one of those recipes that becomes easier every time you make it. The joy on people’s faces when you present this beautiful dessert makes every minute worthwhile.
I love making this for Mother’s Day, birthdays, or Sunday family dinners. There’s something about the combination of buttery pastry, silky cream, and fresh fruit that feels both comforting and special at the same time.
The beauty of this recipe is its flexibility. Once you master the basic technique, you can experiment with different fruits, add a layer of chocolate ganache under the cream, or infuse the pastry cream with different flavors like almond or lemon.
I’d love to hear how your strawberry tart turns out! Leave a comment below if you try this recipe, and don’t forget to share photos—there’s nothing I enjoy more than seeing your beautiful creations. Happy baking, and may your tart be as delicious as it is gorgeous!
