A classic tarte aux fraises is one of those desserts that looks elegant and bakery-style, yet feels fresh and simple at the same time. With its buttery tart shell, silky vanilla pastry cream, and fresh strawberries layered on top, every bite tastes light, creamy, and balanced.
It’s the kind of dessert that instantly feels like spring or summer. The sweetness of ripe strawberries paired with smooth pastry cream and crisp pastry creates a combination that never goes out of style.
Beautiful enough for gatherings but simple enough to enjoy at home, it’s a timeless French dessert for a reason.
Tips to nail tart every time
Here are the most important tips to help you nail it every time:
- Chill the tart dough well before baking → this prevents shrinking in the oven.
- Don’t overwork the dough → otherwise the crust can become tough instead of buttery and crisp.
- Bake the tart shell fully → an underbaked crust can turn soggy once filled. The shell should be lightly golden all over.
- Let everything cool completely before assembling → warm pastry cream will soften the crust and make strawberries slide around.
- Pat strawberries dry well → extra moisture can water down the cream and soften the tart.
- If your pastry cream gets lumpy → whisk vigorously or strain it while warm for a smooth texture.
- For the cleanest slices → chill the tart before cutting.
- Glazing the strawberries with apricot jam or honey not only adds shine, but also helps keep them fresh longer.
Tarte aux Fraises or Strawberry Tart
Description
Classic French strawberry tart with buttery crust, silky pastry cream, and fresh strawberries. An elegant dessert perfect for spring and summer.
Ingredients
Pie Crust
Pastry Cream
Toppings
Instructions
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Make tart dough
Mix flour, powdered sugar, and salt. Rub in cold butter until crumbly.
Add egg and vanilla until dough forms.
Wrap and chill for 30 minutes.
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Bake tart shell
Roll dough and press into tart pan. I used a 9 inch tart pan.
Prick with fork, place a baking paper and some beans on top to weight it down. Bake at 180°C for 15 minutes or until edges have sightly browned. Remove the parchment paper, brush with egg yolk and return to the oven until golden in color.
Cool completely.
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Make pastry cream
Heat milk until warm.
In another bowl whisk egg yolks, sugar, cornstarch, and vanilla.
Slowly pour warm milk into egg mixture while whisking.
Return mixture to heat and cook until thick.
Stir in butter and cool completely.
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Assemble
Spread pastry cream into cooled tart shell.
Arrange sliced strawberries on top.
Brush strawberries lightly with warmed strawberry jam or honey for shine. This step is optional.
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Chill and serve
Refrigerate for at least 1 hour before slicing.
