The Unexpected Power of a Sweet, Juicy Strawberry Tart in Spring

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Why this tart matters right now

I didn’t set out to make a dessert. Honestly, I just wanted to use the basket of strawberries I impulsively bought at the farmer’s market. They’re firm, smelling like fresh grass and a hint of vanilla. Nothing fancy—just real, ripe strawberries. But then I remembered how they turn translucent and glossy when glazed—like they just got a second wind.

This tart isn’t complicated. No fancy techniques, no super rare ingredients. Just a buttery crust, a smear of pastry cream, and those berries. But there’s something about biting into that perfect balance of sweet and tart, hearing the crack of the glaze—reminds me spring isn’t just a season, it’s these small bursts of freshness we crave. And honestly, right now, a little piece of unpretentious brightness seems kind of necessary.

Strawberry Glazed Tart

This tart features a buttery pastry crust layered with creamy pastry cream and topped with fresh strawberries glazed to enhance their natural gloss and brightness. The final presentation showcases vibrant, firm berries with a shiny, translucent glaze, creating a crisp crust and smooth filling with a burst of fruity sweetness.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 1/4 cups all-purpose flour for pastry dough
  • 1/2 cup unsalted butter cold and cubed
  • 1/4 cup granulated sugar for crust
  • 1 large egg beaten
  • 1/2 cup milk for pastry cream
  • 1/4 cup granulated sugar for pastry cream
  • 3 large egg yolks for pastry cream
  • 2 tablespoons cornstarch for pastry cream
  • 1 cup fresh strawberries firm and ripe, hulled
  • 1/4 cup water for glaze
  • 1/4 cup sugar for glaze
  • 1 teaspoon lemon juice for glaze

Equipment

  • Mixing bowls
  • Rolling pin
  • Tart pan
  • Whisk
  • Saucepan
  • Pastry brush

Method
 

  1. Combine the flour, sugar, and cold, cubed butter in a mixing bowl. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized bits visible.
  2. Add the beaten egg to the flour mixture and gently knead until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
  3. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a 十二-inch circle. Transfer to a tart pan and gently press into the edges. Prick the bottom with a fork to prevent bubbling.
  4. Bake the tart shell for 20-25 minutes until golden brown. Remove from oven and let cool completely on a wire rack.
  5. In a saucepan, combine milk, sugar, and egg yolks. Whisk constantly over medium heat until the mixture thickens and just comes to a boil, about 5-7 minutes. Remove from heat, stir in cornstarch, and cook for another minute until smooth. Pour into a bowl, cover with plastic wrap, and chill until set.
  6. Spread the chilled pastry cream evenly over the cooled tart crust. Arrange fresh strawberries on top of the cream, standing them upright for visual impact.
  7. Prepare the glaze by combining water, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat and cook until the mixture turns glossy and slightly thickened, about 2-3 minutes. Pour the glaze over the strawberries, ensuring even coverage and a shiny finish.

No matter how many fancy desserts I try, sometimes simple wins. Especially when the strawberries are super fresh, and the glaze is just sticky enough. Maybe I should just keep this in the fridge forever—eat it whenever I need a little reminder of sunshine. Or, you know, until I finish the last slice.

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