How do you keep strawberries from making a tart soggy?

To keep strawberries from making your tart soggy, be sure to fully cool and blind-bake your tart crust. Spread a thin layer of melted white chocolate or jam on the crust before adding the pastry cream. This creates a barrier that helps keep the moisture from the fruit from soaking in.

Can you make a French strawberry tart the night before?

Yes, you can prepare the components in advance. Bake the crust and make the pastry cream the night before. Store them separately, and assemble the tart with strawberries just before serving to preserve the texture and freshness.

What is the difference between pâte sucrée and regular pie crust?

Pâte sucrée is a sweet French tart dough made with butter, sugar, and egg yolks. It's more like a firm cookie than a flaky pie crust, which makes it ideal for creamy fillings and fresh fruit toppings. It’s tender yet holds its shape beautifully.

How long does a strawberry tart last in the fridge?

A fully assembled French strawberry tart is best enjoyed within 24 hours. You can refrigerate it for up to 2 days, but the crust may soften slightly due to the pastry cream and fruit moisture. For best results, store uncovered or in a container that doesn’t trap humidity.

French Strawberry Tart – 3-Step Stunning Summer Recipe Guide

Name: French Strawberry Tart
Prep time: 25 min
Cook time: 20 min
Total time: 1 h
Yield: 1 9-inch tart
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup powdered sugar; 1/2 cup cold unsalted butter, cubed; 2 large egg yolks; 1–2 tbsp cold water (if needed); 2 cups whole milk; 1/2 cup sugar; 4 egg yolks; 3 tbsp cornstarch; 2 tbsp unsalted butter; 1 tsp vanilla extract; 1 lb fresh strawberries, hulled and halved; 2 tbsp apricot jam (for glaze)

Description

This French Strawberry Tart combines crisp pâte sucrée, silky pastry cream, and glossy fresh strawberries for a dessert that’s elegant, summery, and surprisingly simple to make. A family favorite and weekend showstopper.

Ingredients

Scale

For the pâte sucrée crust:
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
2 egg yolks
1–2 tablespoons cold water (if needed)
For the pastry cream:
2 cups whole milk
1/2 cup granulated sugar
4 egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the topping:
1–1.5 pounds fresh strawberries, hulled and sliced
2 tablespoons apricot jam (for glaze)
1 tablespoon water (to thin jam)

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Instructions

Preheat oven to 350°F (175°C).
Make the pâte sucrée: Mix flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks and mix just until dough forms. Chill 30 minutes.
Roll dough into tart pan, trim edges, and prick base. Line with parchment and weights, blind bake for 15 minutes, then remove weights and bake 10 more minutes until golden. Cool completely.
Make the pastry cream: In a saucepan, heat milk until just boiling. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly add hot milk to the yolks, whisking constantly. Return to pan and cook until thick, stirring constantly. Remove from heat, stir in butter and vanilla. Strain if needed. Cool with plastic wrap on surface.
Spread pastry cream into cooled tart shell.
Arrange strawberries on top in concentric circles or pattern of choice.
Warm apricot jam with water and brush over strawberries for a glossy finish.
Chill tart until ready to serve. Best enjoyed same day.

Notes

Prep the crust and pastry cream a day ahead. Assemble just before serving for the freshest texture. Try variations with mixed berries or a layer of lemon curd under the cream for extra zing.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 20g
Sodium: 80mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 115mg