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Glazed Fresh Strawberry Tart Recipe

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4.7 from 125 reviews

A classic French Glazed Fresh Strawberry Tart featuring a crisp Pâte Sablée crust, smooth Vanilla Crème Pâtissière custard, and fresh strawberries glazed with apricot jam for a beautiful, elegant finish. Perfect as a refreshing dessert for any occasion.

Ingredients

Pâte Sablée

  • 130 g unsalted butter, room temperature
  • 65 g granulated sugar
  • 2 large egg yolks
  • 220 g plain flour (all-purpose)
  • ½ teaspoon fine salt

Crème Pâtissière

  • 1 Vanilla Bean pod
  • 600 ml whole milk
  • 5 large egg yolks
  • 100 g granulated sugar
  • 40 g cornflour (corn starch)
  • 45 g unsalted butter, cubed

Decoration

  • 500 g fresh strawberries
  • 1 tablespoon apricot jam
  • 1 tablespoon boiling water

Instructions

  1. Make the Crème Pâtissière: Heat the milk gently with the split vanilla bean pod and seeds in a heavy-based saucepan on low heat until steaming with small bubbles around the edges, without boiling. Meanwhile, whisk the egg yolks and sugar together until thickened and pale, then add the cornflour and mix. Remove the vanilla pod from the milk, then temper the egg mixture by slowly adding the hot milk while whisking continuously. Return the combined mixture to the saucepan and cook on low heat, whisking constantly until the custard thickens enough to coat the back of a spoon. Pass through a sieve into a bowl, whisk in butter until melted, cover with plastic wrap directly on the surface, cool to room temperature, then refrigerate for at least 3 hours.
  2. Make the Pâte Sablée Tart Base: Cream the softened butter and sugar in a stand mixer on medium speed until pale and creamy. Add the egg yolks and mix until combined. Sift in the flour and salt and mix on low until just combined and dough starts to clump. Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour. Preheat oven to 180°C (350°F). Roll out the dough on a floured surface to about 27cm (11 inches) diameter and place into a tart tin, pressing into grooves and trimming excess. Refrigerate the tin for at least 1 hour.
  3. Blind Bake the Pastry: Line the tart shell with parchment paper and fill with baking beans. Bake for 20 minutes, then remove the beans and paper and bake for another 15-20 minutes until golden and fully cooked. Let cool.
  4. Assemble and Decorate the Tart: Whisk the chilled crème pâtissière until smooth and spoon it into the tart shell, leveling with a spoon. Wash, hull, and halve the strawberries, leaving one whole for the center. Arrange the whole strawberry in the center and place the halved strawberries in a circular pattern around it, cut side down, without pressing into the cream. Mix apricot jam with boiling water to make a glaze and gently brush it over the strawberries. Refrigerate the tart for 15 minutes before slicing and serving.

Notes

  • Ensure the custard does not boil to avoid curdling.
  • Use digital scales for precise measurements especially when baking.
  • Chill the tart shell well before blind baking to prevent shrinking.
  • Brush the glaze gently to maintain the arrangement of the strawberries.
  • Refrigerate the tart after assembling to let it set and enhance flavors.

Find it online: https://oliviabakes.com/glazed-fresh-strawberry-tart-recipe/