Fresh Strawberry Tart with Vanilla Pastry Cream

Name: Fresh Strawberry Tart with Vanilla Pastry Cream
Prep time: 1 h 12 min
Cook time: 42 min
Total time: 1 h 54 min
Yield: 8 servings
Cuisine: French
Ingredients: 1½ cups (190 g) all-purpose flour, spooned and leveled, plus extra for rolling; ⅓ cup (40 g) powdered sugar; ¼ tsp (1½ g) fine salt; 8 tbsp (113 g) unsalted butter, cold, cut into ½-inch cubes; 1 yolk (18 g) large egg yolk, cold; 1 tbsp (15 ml) ice-cold water; ½ tsp (2½ ml) pure vanilla extract; 1 white (30 g) large egg white, lightly beaten, for sealing the baked shell; 1½ cups (360 ml) whole milk; 1 pod (3 g) vanilla bean, split lengthwise, seeds scraped out (keep pod); 4 yolks (74 g) large egg yolks, at room temperature; ⅓ cup (65 g) granulated sugar; 3 tbsp (24 g) cornstarch; ⅛ tsp (¾ g) fine salt; 2 tbsp (28 g) unsalted butter, cold, cut into 4 pieces; 1½ lb (680 g) fresh strawberries, rinsed, patted completely dry, hulled; halve large berries lengthwise, leave small ones whole; ⅓ cup (105 g) apricot jam or preserves; 1 tbsp (15 ml) water; 1 tsp (5 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A crisp, buttery sweet pastry shell filled with silky vanilla bean pastry cream, piled with glossy strawberries and brushed with apricot glaze. Classic French patisserie style, made entirely at home.

Prep: 1 hr 12 min
Cook: 42 min
Wait: 4 hr
Total: 5 hr 54 min
Makes: 1 tart, 9 inches (23 cm) wide (8 slices)

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Ingredients

8 servings

For the pastry shell
1½ cups (190 g) all-purpose flour, spooned and leveled, plus extra for rolling
⅓ cup (40 g) powdered sugar
¼ tsp (1.5 g) fine salt
8 tbsp (113 g) unsalted butter, cold, cut into ½-inch cubes
1 yolk (18 g) large egg yolk, cold
1 tbsp (15 ml) ice-cold water
½ tsp (2.5 ml) pure vanilla extract
1 white (30 g) large egg white, lightly beaten, for sealing the baked shell
For the pastry cream
1½ cups (360 ml) whole milk
1 pod (3 g) vanilla bean, split lengthwise, seeds scraped out (keep pod)
4 yolks (74 g) large egg yolks, at room temperature
⅓ cup (65 g) granulated sugar
3 tbsp (24 g) cornstarch
⅛ tsp (0.8 g) fine salt
2 tbsp (28 g) unsalted butter, cold, cut into 4 pieces
For the topping
1½ lb (680 g) fresh strawberries, rinsed, patted completely dry, hulled; halve large berries lengthwise, leave small ones whole
⅓ cup (105 g) apricot jam or preserves
1 tbsp (15 ml) water
1 tsp (5 ml) fresh lemon juice

Equipment (10)

9-inch (23 cm) fluted tart pan with removable bottom
Food processor (or large bowl and pastry cutter)
Rolling pin
Baking sheet
Pie weights, dried rice or dried beans (about 2 cups / 400 g)
Medium heavy-bottomed saucepan (2–3 quart / 2–3 L)
Large whisk and heatproof spatula
Fine-mesh sieve
Medium heatproof bowl and plastic wrap
Small saucepan and soft pastry brush

Steps

Before you start

Read the timing: the dough chills 1 hour, the lined shell freezes 30 minutes, and the pastry cream needs at least 2 hours in the fridge. Start at least 6 hours before serving, or make the shell and cream the day before.
Cut the butter into ½-inch cubes and keep it in the fridge until the moment you use it. Cold butter gives a tender, crisp crust.
Set out parchment paper and about 2 cups (400 g) of pie weights, dried rice or dried beans for blind baking.
Choose firm, fully ripe, fragrant strawberries of similar size. Wash and dry them completely only just before assembling so they don't weep.

1
Make the dough
- In a food processor, pulse the flour, powdered sugar and salt 3 times to combine.
- Scatter the cold butter cubes over the top and pulse 8–10 times, until the mixture looks like coarse crumbs with some pea-sized butter pieces.
- Whisk the egg yolk, ice water and vanilla together in a small cup, drizzle over the flour, and pulse in 1-second bursts 6–8 times.
- Stop when the dough looks crumbly but clumps when pinched.
- Turn it out, press into a flat disc about 1 inch (2.5 cm) thick, and wrap tightly in plastic.
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Ready when: Dough holds together when pinched, with visible flecks of butter and no dry floury patches.
Tip: Do not process until it forms a ball in the machine; overworking makes the crust tough and shrinky.
2
Chill the dough
- Refrigerate the wrapped dough disc for at least 1 hour (up to 2 days).
- This relaxes the gluten so the shell holds its shape in the oven and rolls out without tearing.
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Ready when: Dough is firm throughout but gives slightly when pressed.
Tip: If chilled longer than 1 hour, let it sit at room temperature 10 minutes before rolling.
3
Roll and line pan
- Lightly flour the counter and dough.
- Roll to a round about 12 inches (30 cm) across and ⅛ inch (3 mm) thick, turning a quarter turn after every few passes.
- Drape it over the rolling pin and ease it into the 9-inch (23 cm) tart pan, pressing it firmly into the fluted edges and corners without stretching.
- Roll the pin across the top to trim the overhang, then press the dough up slightly so the sides stand a hair above the rim.
- Prick the base all over with a fork.
- Freeze the lined pan on a baking sheet for 30 minutes.
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Ready when: Dough is evenly thin, with sides standing slightly above the pan rim and the shell frozen firm.
Tip: If the dough cracks while lifting, patch it with scraps; it is forgiving. Stretching it causes shrinkage later.
4
Blind bake with weightsOven 375°F / 190°C
- Position a rack in the center and heat the oven to 375°F (190°C).
- Press a large square of parchment into the frozen shell, covering the sides, and fill to the top with pie weights.
- Set the pan on a baking sheet and bake for 20 minutes, until the edges look set and lightly golden at the rim.
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Ready when: Rim is pale golden and the sides look dry and set when you peek under the parchment.
Tip: Fill the weights right up the sides, not only the base, or the walls will slump.
5
Finish and seal shellOven 375°F / 190°C
- Lift out the parchment and weights by the corners.
- Return the shell to the 375°F (190°C) oven for 10 minutes, until the base looks dry and pale golden.
- Brush the inside lightly with beaten egg white and bake 2 minutes more to set the seal.
- Cool the shell in its pan on a rack while you make the pastry cream.
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Ready when: Whole shell is an even golden color and the base looks dry, not shiny or pale and raw.
Tip: If the base puffs up, gently press it with the back of a spoon while still hot.
6
Cook the pastry cream
- Combine the milk, vanilla seeds and pod in the saucepan and heat over medium heat until steaming with small bubbles at the edge, about 4 minutes.
- Do not boil.
- Meanwhile, in a medium heatproof bowl whisk the egg yolks, sugar, cornstarch and salt for 1 minute until pale and smooth.
- Remove the pod, then slowly pour about half of the hot milk into the yolks while whisking constantly.
- Pour this mixture back into the saucepan and cook over medium heat, whisking constantly and reaching into the corners, for 3–4 minutes.
- When it thickens and large bubbles slowly pop, keep whisking for a further 1 minute.
- Remove from heat, whisk in the butter until melted, then press through a fine-mesh sieve into a clean bowl.
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Ready when: Cream is thick like pudding, bubbles slowly pop on the surface, and a whisk leaves visible trails (about 180°F / 82°C).
Tip: Whisk constantly and scrape corners. Cornstarch must boil for 1 minute to cook out the starchy taste and to stay set.
7
Chill the pastry cream
- Press plastic wrap directly onto the surface of the cream so no skin forms.
- Refrigerate for at least 2 hours, until completely cold and firm.
- Meanwhile, the baked shell will have cooled completely to room temperature.
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Ready when: Cream is fully cold and holds a spoon upright.
Tip: Never fill a warm shell; the cream will thin out and the crust will soften.
8
Fill the shell
- Take the cream from the fridge and whisk it vigorously for 30 seconds until smooth and spreadable.
- Carefully lift the shell from the pan ring by pushing the bottom up, and set it on a serving plate.
- Spoon in the cream and spread into an even layer using an offset spatula or the back of a spoon, level with the rim.
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Ready when: Cream fills the shell to the rim in a smooth, level layer.
Tip: Unmold the shell before filling, or leave it in the pan if the crust feels fragile.
9
Arrange the strawberries
- Starting at the outer edge, stand the strawberries upright, tips pointing up, in tightly packed concentric circles, using halved berries cut-side out.
- Fill the center with the smallest berries.
- Pat any damp berries with paper towels as you go.
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Ready when: Cream is fully covered and berries are packed snugly with no gaps.
Tip: Use the nicest berries on the outside ring, where they are most visible.
10
Glaze the tart
- Combine the apricot jam, water and lemon juice in the small saucepan.
- Heat over medium-low heat, stirring, for 2 minutes, until bubbling and fluid.
- Press through the sieve to remove fruit chunks.
- While still warm, dab the glaze over the berries with a soft pastry brush, using light strokes so you don't dislodge them.
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Ready when: Glaze runs off the spoon in a thin, glossy ribbon; berries shine without pooling.
Tip: Use warm, not hot, glaze. If it cools and thickens, re-warm it for 20 seconds.
11
Chill and serve
- Refrigerate the tart for 30 minutes to set the glaze.
- Slice with a sharp knife wiped clean between cuts, and serve cold.
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Ready when: Glaze is tacky but not wet, and the filling holds when the tart is cut.
Tip: Serve within 6 hours of assembly for the crispest crust.

Good to know

Tips

Sealing the baked shell with egg white is the best defense against a soggy base, so don't skip it.
Strain the pastry cream through a sieve for a perfectly silky texture, even if it looks smooth.
Keep strawberries dry. Water on the fruit will leak into the cream and dull the glaze.
For clean slices, use a long serrated or thin sharp knife and press gently through the berries with a sawing motion.

Make ahead

The dough can be refrigerated up to 2 days or frozen up to 1 month (thaw overnight in the fridge). The baked, cooled shell keeps airtight at room temperature for 1 day. The pastry cream keeps in the fridge, with plastic pressed on the surface, up to 2 days. Assemble and glaze no more than 6 hours before serving.

Storage & reheating

Assembled tart: refrigerate loosely covered, up to 1 day (crust softens after about 6 hours). Not suitable for room temperature beyond 2 hours. Do not freeze the assembled tart because the cream turns watery; the unfilled baked shell freezes well for up to 1 month. Serve cold, straight from the fridge; no reheating.

Substitutions

vanilla bean → 2 tsp (10 ml) vanilla bean paste or pure vanilla extract. Whisk it into the cream along with the butter, after removing from heat.
apricot jam or preserves → Strained red currant jelly or strawberry jam. Jelly gives a clearer ruby shine; strain any seeds from jam.
whole milk → Half-and-half for part of the milk (½ cup / 120 ml). Gives a richer, creamier filling.
all-purpose flour → 1½ cups (190 g) gluten-free 1:1 baking flour. The dough will be more fragile; patch gaps with scraps and chill well.