Name: French Strawberry Tart
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 1/4 cups (160g) all-purpose flour (Grandma swore by King Arthur, but whatever's in the cupboard works); 2 tbsp sugar (I once used powdered sugar—honestly, didn’t notice much diff); 1/4 tsp salt; 8 tbsp (115g) unsalted butter, cold & diced (I've tried salted by mistake; just skip extra salt if you do the same); 1 egg yolk; 2–3 tbsp ice water (sometimes it only needs a bit; other times more—depends on my kitchen’s humidity, or mood?); 1 1/4 cups (300ml) whole milk (I've been known to use 2% in a pinch—creamier is tastier though); 1/3 cup (70g) sugar; 2 egg yolks; 2 tbsp cornstarch (once subbed with flour; not as smooth, but edible if desperate); 1 tsp vanilla extract (the good stuff, or the pretend stuff, up to you); 1 tbsp unsalted butter; About 1 pound (450g) fresh strawberries (if I’m short, I sometimes toss in raspberries or blueberries—no one’s ever complained); 2–3 tbsp strawberry or apricot jam (for that glossy, shiny effect, though once I used honey – wild move, came out super sweet)

Making a French Strawberry Tart: My Crumbs, My Rules

So, you know those desserts that look way fancier than they are? This French Strawberry Tart fooled my aunt into thinking I’d spent all day in a Parisian bakery, when actually my kitchen counter looked like a flour-covered battlefield. My first time making it was for a friend’s birthday – I barely had any strawberries left because, well, I kept eating them (quality control, right?). Anyway, if you don’t mind a little mess, this tart wins hearts every time, even if some strawberries go missing mysteriously along the way.

Why You’ll Love This Strawberry Tart (Even If You’re a Bit Clumsy)

I make this when I want to impress, or just need to use up the last strawberries before they become science experiments in the fridge. My family goes a little bonkers for it, especially my kids, who call it “fancy pizza.” (Not sure what the French would say about that, but hey.) And the pastry cream—let’s be honest, it’s the reason you’ll want to lick the saucepan. Also, if you’ve ever been frustrated by pastry shrinking, join the club—I’ll share what actually helps (hint: chilling, but I used to skip it, so my tarts looked a bit like pancakes).

Here’s What You’ll Need (And What I Sometimes Swap)

1 1/4 cups (160g) all-purpose flour (Grandma swore by King Arthur, but whatever’s in the cupboard works)

2 tbsp sugar (I once used powdered sugar—honestly, didn’t notice much diff)
1/4 tsp salt
8 tbsp (115g) unsalted butter, cold & diced (I’ve tried salted by mistake; just skip extra salt if you do the same)
1 egg yolk
2–3 tbsp ice water (sometimes it only needs a bit; other times more—depends on my kitchen’s humidity, or mood?)

1 1/4 cups (300ml) whole milk (I’ve been known to use 2% in a pinch—creamier is tastier though)
1/3 cup (70g) sugar
2 egg yolks
2 tbsp cornstarch (once subbed with flour; not as smooth, but edible if desperate)
1 tsp vanilla extract (the good stuff, or the pretend stuff, up to you)

1 tbsp unsalted butter
About 1 pound (450g) fresh strawberries (if I’m short, I sometimes toss in raspberries or blueberries—no one’s ever complained)
2–3 tbsp strawberry or apricot jam (for that glossy, shiny effect, though once I used honey – wild move, came out super sweet)

How I Actually Make This Tart (In My Chaotic Kitchen)

First, make the pastry: In a big bowl, toss together flour, sugar, and salt. Add in those cold butter cubes and, with your fingers or a pastry blender, smush it until you’ve got crumbs. It’s supposed to look like sand, but honestly, who knows what French sand looks like? Anyway, just aim for crumbly.

Stir in the egg yolk, plus ice water a spoon at a time, mixing until the dough barely comes together—don’t overwork it or you’ll have a brick. (Ask me how I know.)
Wrap the dough in cling film, toss it in the fridge, and let it chill for at least 30 minutes. I sometimes forget it for an hour and it’s fine. Or, um, don’t skip this step like I used to—makes a real difference.
After chilling, roll the dough out on a floured counter to fit a 9-inch tart pan. If you don’t have a tart pan, I’ve grabbed a pie plate before—just don’t tell French pastry purists. Press it in, trim the edges, and prick bottom with a fork (never understood why, but everyone does it so…)

Freeze the pastry for about 10 min. Meanwhile, preheat your oven to 375°F (190°C). Line pastry with parchment and fill with pie weights or dried beans. (No pie weights? Handful of rice works in a pinch, though it gets a little weird.)
Bake for 15 min, then turf out the weights and paper. Bake another 10 min till golden. Cool completely – seriously, let it cool or you’ll have a melting mess when you add the cream.
Now: Pastry cream time! Heat the milk in a small saucepan till it’s steaming but not boiling. In a separate bowl, whisk sugar, egg yolks, and cornstarch together – it’ll look weird at first but keeps coming together.

Pour a little hot milk into the eggs while whisking (prevents scrambling; yes I’ve forgotten and ended up with egg bits). Then slowly whisk in the rest of the milk. Pour the whole lot back into the pan.
Cook over medium heat, whisking constantly, until it thickens – takes maybe 2-3 min. Off heat, stir in vanilla and a wee bit of butter. Let it cool; I actually press cling film right onto the surface to avoid that rubbery skin. Pop in fridge if you have time.
Assembly time! Spread the cooled pastry cream evenly over the tart crust. It’s okay if you have a taste (I always do).

Slice strawberries and arrange them in circles or just pile them on in a happy chaos. Both look pretty to me.
Warm up your jam with a splash of water to make it brushable, then gently brush over strawberries so they glisten like they just got back from a spa holiday.
Chill for 30 min (if you can wait), then serve. Sometimes I dust it with powdered sugar if I’m feeling posh.

What I’ve Learned By Accident (Notes Worth Reading)

Cornstarch is the MVP for pastry cream, but I did once use flour—result: more “pudding” than “cream.” Passable, but not the same.
Your tart crust might crack a bit; it’s honestly fine, cream covers a multitude of kitchen sins.
Strawberries off-season can be a bit blah. Add a sprinkle of sugar and let them sit for 10 min; perks them right up.

Pastry dough can chill longer than “needed”—I once left it overnight and it still rolled out, though was a touch harder at first.

I’ve Played with These Variations…

Adding a little lemon zest to the pastry cream—makes it brighter; the kids prefer the plain Jane version, though.
Mix of berries (raspberries, even blackberries if they’re not too tart). One time I tried mango, hmmm… would not recommend unless you’re really committed to experimenting.

Swapping in chocolate pastry crust—sounded like a good idea, but it overpowered the strawberries in my book.

Equipment – And What I Use When I Can’t Find Half Of It

Tart pan with removable base (but use a pie dish if that’s all you’ve got; I’ve done it plenty)
Pastry blender or just good old fingers
Rolling pin (wine bottle works in a jam – literally, used mine last summer)

Parchment paper & baking beans/weights (rice or any dried beans in the cupboard – you’re not eating them after!)
Small saucepan and a whisk

How to Store – If You Have Any Leftovers (We Don’t!)

Technically, it’ll keep in the fridge for up to 2 days. Honestly, in my house it never lasts a day unless I hide a slice at the back behind the pickles. If you do need to store it, pop it in an airtight container—crust gets a tad soggier with time, but it’s still yum the next morning (sometimes I eat it for breakfast, oops).

How We Serve It (A Little Family Quirk)

We like it cold, sliced into wedges, sometimes topped with a dollop of whipped cream (or, confession, a scoop of vanilla ice cream for birthdays). My cousin insists on coffee with it, but I’ll sneak a mug of tea. Once, we tried eating it warm – wouldn’t do that again, cream just oozes everywhere.

Pro Tips – Things I’ve Messed Up, So You Don’t Have To

Don’t rush the pastry chilling step. I did that once, thinking it wouldn’t matter. Spoiler: it shrank into a sad, little disc.
Let everything cool before assembling. I once smacked the cream onto a warm crust and watched it run off like it was late for dinner.
If your strawberries aren’t perfect, just give them a nice glossy jam coat—no one will know (well, except you, but who’s judging?)

Questions Friends Have Actually Asked Me (and My Real Answers)

Can I use store-bought pie dough?: Totally, especially if you’re in a hurry or just not up to more dishes. It won’t quite taste the same, but it does the trick.
Does it have to be whole milk for the pastry cream?: Not always! I’ve used 2% and even almond milk once (it was… interesting). It’s creamier with whole, though.
What if my crust shrinks?: Happens! Sometimes I patch it with leftover scraps, or just fill it anyway; the cream covers everything.
Do I absolutely need pie weights?: No; rice or any old beans you’ll never eat work fine—it’s all about weighing that pastry down so it doesn’t puff up.
Is there a way to make it ahead?: Yep, just bake the crust and make the cream a day ahead. Don’t assemble with berries till closer to serving, or it gets a bit watery.
Can I use frozen strawberries?: Eh – I’ve tried, but they get mushy. If you really must, thaw and drain well, and know it’ll look less pretty (tastes fine, though!).
Why does my pastry cream have lumps?: Usually it got too hot, or you didn’t whisk like mad. Sometimes you can save it by straining, but if not, just call it “rustic”—or “textural” if you want to sound fancy.

Okay, ramble over—think of this as an encouragement to make the tart your own, mess and all! Honestly, sometimes the imperfections make for the best memories (and in my case, good laughs at the dinner table).

Happy baking, from my crumb-strewn kitchen to yours!

French Strawberry Tart