Glazed Fresh Strawberry Tart Recipe

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The Comfort of Glazed Fresh Strawberry Tart Recipe

There’s something truly special about a homemade strawberry tart that immediately makes you feel cozy and connected to simpler moments. I love how a Glazed Fresh Strawberry Tart Recipe combines the crisp buttery crust with the velvety richness of crème pâtissière, crowned by juicy, glistening strawberries. It’s the kind of dessert that invites slow bites and quiet smiles. You’ll notice the way the fresh berry glaze catches the light, making each strawberry sparkle—like little jewels resting on that creamy golden base. It’s a celebration of textures, from the lightly crisp pâte sablée shell to the tender custard and the fresh fruit, and that glaze seals it all with just the right touch of shine and sweetness. Over the years, this tart has become one of my go-to recipes when I want to impress without the stress. Don’t rush the process! Enjoy the prep, savor the smells, and know that you’re creating something truly comforting and beautiful, perfect for sharing with friends or making a quiet weekend feel special.

Ingredient Guide

• Unsalted butter: For a tender, flaky pâte sablée base; use European style butter if you want that nutty depth.
• Granulated sugar: Adds subtle sweetness to both pastry and custard; fine sugar blends better for smoother texture.
• Egg yolks: Give richness and help bind the dough and thicken the crème pâtissière.
• Plain flour (all-purpose): Forms the sturdy but delicate shell; you can try a mix with almond flour for a nutty twist.
• Fine salt: Enhances all the flavors; never skip this step.
• Vanilla bean pod: Fresh vanilla makes a fragrant, aromatic custard; vanilla extract can replace in a pinch.
• Whole milk: Creates a rich and creamy custard; full fat is key for the velvety texture you want.
• Cornflour (corn starch): Thickens the custard without making it heavy—gives that perfect spoon-coating consistency.
• Fresh strawberries: The star ingredient, picked at peak ripeness for juiciness and vibrant flavor.
• Apricot jam: Used for glazing to give a shiny finish and a subtle fruity sweetness.
• Boiling water: Helps smooth out the jam glaze so it brushes on like silk.

Prep Before You Begin

Before you dive into this Glazed Fresh Strawberry Tart Recipe, taking time to prep makes all the difference. Have your ingredients measured and ready—you’ll appreciate how smooth everything flows when nothing’s left to scramble for last minute. Preheat your oven to 180°C (350°F) early so it’s perfectly hot when the tart dough goes in. I always recommend having your butter at room temperature for the pâte sablée — it blends beautifully that way and gives you that tender crumb. Also, chilling the tart shell before blind baking is crucial to avoid shrinking and cracking. These small steps mean a lot for the final texture and appearance.

How to Make Glazed Fresh Strawberry Tart Recipe

1. Heat the milk gently: Cut the vanilla bean pod lengthwise and scrape out the fragrant seeds. Add both seeds, pod, and milk to a heavy saucepan. Warm slowly on low until you see bubbles gently forming on the edges—but don’t let it boil. This builds aromatic flavor without curdling.
2. Whisk egg yolks and sugar: In a bowl, beat the yolks with sugar until lighter and creamy. Then incorporate cornflour, which will give your crème pâtissière that signature velvety thickness.
3. Temper and combine: Remove vanilla pod from milk. Slowly pour hot milk into egg mixture while whisking constantly to avoid scrambling. This keeps the custard smooth and rich.
4. Thicken the custard: Pour the combined mix back into the pan and gently cook over low heat, whisking continuously. It takes time—around 10 minutes—to reach the perfect thick coating on your spoon. Patience here ensures luscious texture without lumps or graininess.
5. Strain and enrich: Remove from heat, pass custard through a fine sieve to catch any bits, then whisk in the cubed butter until melted and glossy. This adds silkiness and depth.
6. Chill the custard: Immediately cover with plastic wrap touching the surface to prevent skin formation. Let cool to room temperature, then refrigerate for at least three hours—it needs this time to firm up beautifully for your tart.

7. Prepare the pâte sablée dough: Cream the butter and sugar on medium speed until pale and fluffy—this step aerates the dough and creates a tender crumb. Beat in egg yolks, then sift in flour and salt. Mix on low just until it starts to clump; avoid overmixing for that crisp, melt-in-your-mouth texture.
8. Chill the dough: Shape into a disc, wrap tightly, and refrigerate for 30 minutes to 1 hour. This resting time helps relax gluten and firm the butter for easier rolling and less shrinkage.
9. Roll out and line tart tin: On a lightly floured surface, roll dough to coin thickness and roughly 27cm (11 inches) diameter. Gently fit it into a tart tin, carefully pressing into edges and trims the excess. Refrigerate at least 1 hour to keep dough firm before baking.
10. Blind bake the shell: Line the dough with parchment paper and fill with baking beans for even heat distribution. Bake at 180°C (350°F) for 20 minutes, then remove beans and paper. Return to oven for another 15-20 minutes until a golden color develops—this ensures a crisp base that won’t sog after adding the custard.
11. Fill the tart base: Whisk your chilled crème pâtissière until creamy and smooth, then spoon evenly into the baked shell. Level gently with the back of a spoon and get ready for the show-stopping decoration.
12. Arrange the strawberries: Thoroughly wash and pat dry the berries. Hull and slice all but one whole strawberry. Place the whole berry center stage, then arrange halved strawberries open-side down, angled around it in a circular pattern. The fresh fruit will sit lightly on custard without sinking.
13. Glaze the tart: Mix apricot jam with boiling water until silky and brush gently over the strawberries. This not only adds gloss but seals in freshness, making your tart look irresistible. Chill in the fridge for 15 minutes before slicing.
14. Serve and enjoy: Slice your tart carefully with a sharp knife, wiping between cuts for clean edges. I love serving this chilled with a light dusting of powdered sugar or a dollop of freshly whipped cream on the side.

Creative Variations for Glazed Fresh Strawberry Tart Recipe

• Swap strawberries for mixed berries like blueberries and raspberries for a colorful burst.
• Use lemon or orange zest in the crème pâtissière for a refreshing citrus twist.
• Drizzle melted dark chocolate over the glazed fruit for an indulgent finish.
• Add toasted sliced almonds on top before glazing for a crunchy texture contrast.
• Try swapping the apricot jam glaze for strawberry or raspberry preserves for a deeper fruit flavor.
• For a vegan version, substitute butter with coconut oil and use plant-based milk for the custard.

Storage, Freezing & Reheating

• Refrigerate: Keep the tart covered in the fridge for up to 3 days. The crust remains crisp if stored properly.
• Freeze: You can freeze the baked tart base and custard separately (without strawberries) for up to 1 month. Thaw overnight in the fridge before assembling fresh fruit.
• Reheat: Avoid reheating the assembled tart; serve chilled for best texture. If you want to warm the crust alone, heat gently in the oven before adding custard and fruit.
• Prepare ahead: The custard and tart shell can be made one day ahead to save time on serving day.

Glazed Fresh Strawberry Tart Recipe FAQs

• Can I make this tart gluten-free? Yes! Substitute the all-purpose flour for a gluten-free flour blend that’s suited for baking. Just watch texture as some blends absorb more liquid.
• What if I can’t find fresh strawberries? Frozen strawberries don’t work well here due to excess moisture. Look for frozen mixed berries with less liquid or wait for fresh fruit season.
• How long does the glaze keep the fruit fresh? The apricot glaze seals the strawberries and keeps them fresh and shiny for up to 1 day—best to assemble close to serving time.
• Can I use store-bought pastry cream instead of homemade? Absolutely. Just make sure it’s thick and chilled before spreading. Homemade always tastes better, but convenience counts.
• Is it okay to substitute jam flavors? Yes! Apricot is classic but peach, raspberry, or strawberry jams also create lovely glazes with slightly different flavor profiles.

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