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Strawberry Tarts

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Elegant strawberry tarts with crisp buttery pastry shells, smooth vanilla pastry cream, and juicy fresh strawberries. An optional jam glaze gives the berries a glossy bakery-style finish.

Ingredients

  • All-purpose flour
  • Unsalted butter, cold and cubed
  • Powdered sugar
  • Egg yolk
  • Vanilla extract
  • Fine sea salt
  • Cold water, as needed
  • Whole milk
  • Egg yolks, for the pastry cream
  • Granulated sugar
  • Cornstarch
  • Unsalted butter, for the pastry cream
  • Vanilla extract, for the pastry cream
  • Fine sea salt, for the pastry cream
  • Fresh strawberries
  • Apricot jam or strawberry jam, optional for glazing
  • Water, optional for thinning the glaze

Instructions

  1. Combine the flour, powdered sugar, and salt in a mixing bowl. Add the cold cubed butter and work it into the dry ingredients until the mixture resembles coarse crumbs. Add the egg yolk and vanilla and mix until the dough begins to come together, adding cold water a little at a time if needed.
  2. Shape the dough into a disk, wrap it, and refrigerate for 30–60 minutes.
  3. Preheat the oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface and divide it into pieces large enough for 6 individual tart pans. Press the dough into the bottoms and sides, trim the excess, prick the bottoms lightly with a fork, and chill for another 10–15 minutes.
  4. Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 12–15 minutes, then remove the parchment and weights. Bake for another 5–8 minutes, or until lightly golden. Cool completely.
  5. To make the pastry cream, heat the milk in a saucepan until steaming but not vigorously boiling. In a separate bowl, whisk the egg yolks, granulated sugar, cornstarch, and salt until smooth.
  6. Slowly whisk some of the warm milk into the egg mixture to temper it. Pour the tempered mixture back into the saucepan and cook over medium-low heat, whisking constantly, until thick and creamy.
  7. Remove the pastry cream from the heat and stir in the butter and vanilla. Transfer to a clean container, press plastic wrap directly against the surface, and refrigerate until completely chilled, about 2 hours.
  8. Wash and thoroughly dry the strawberries. Remove the stems and slice or halve the berries as desired.
  9. Spoon or pipe the chilled pastry cream into the completely cooled tart shells and smooth the surface. Arrange the strawberries over the pastry cream, slightly overlapping them if desired.
  10. For an optional glaze, gently warm apricot or strawberry jam with a small splash of water until smooth. Lightly brush it over the strawberries. Refrigerate the assembled tarts until ready to serve.

Notes

  • For the crispest pastry, assemble the tarts close to serving time and make sure the strawberries are thoroughly dry.
  • A thin layer of melted chocolate inside the cooled tart shells can add flavor and help protect the pastry from moisture.
  • For strawberry cream cheese tarts, replace the pastry cream with softened cream cheese sweetened with powdered sugar and vanilla.
  • Strawberries can be combined with raspberries, blueberries, or blackberries for mixed berry tarts.
  • Add fresh lemon zest to the pastry cream for a lemon strawberry variation.
  • Store assembled tarts covered in the refrigerator and serve within 1–2 days for the best texture.
  • For advance preparation, store baked tart shells in an airtight container at room temperature and keep the pastry cream refrigerated, then assemble shortly before serving.
  • Unfilled baked tart shells can be frozen, but freezing fully assembled tarts is not recommended because the strawberries and pastry cream can change texture.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-tarts/