Name: Strawberry Burst Tart Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: French
Ingredients: 1 1/4 cups (150 g) all-purpose flour; 1/4 cup (50 g) granulated sugar; 1/2 cup (115 g) unsalted butter, cold and cubed; 1 large egg yolk; 1–2 tablespoons ice water; Pinch of salt; 2 cups (500 ml) whole milk; 1/2 cup (100 g) granulated sugar; 4 large egg yolks; 1/4 cup (30 g) cornstarch; 1 teaspoon vanilla extract or 1 vanilla bean; 2 tablespoons unsalted butter; 1 pound (450 g) fresh strawberries, hulled and halved; 2 tablespoons apricot jam; 1 teaspoon water

Jump to Recipe· 3.8 from 60 reviews

The Strawberry Burst Tart Recipe is a dazzling celebration of summer’s juiciest fruit paired with luscious, creamy vanilla pastry cream nestled in a buttery, crisp pâte sucrée crust. This French-inspired dessert strikes the perfect balance between elegance and ease, making it a show-stopping centerpiece for brunches, parties, or any cozy afternoon at home. The combination of fresh, vibrant strawberries glazed to a delicate shine gives every bite a burst of freshness that’s simply irresistible.

Ingredients You’ll Need

The image shows a slice of pie on a white plate with a thin gold rim. The pie has three layers: the bottom crust is golden and flaky, the middle layer has bright red sliced strawberries neatly arranged side by side, and the top layer is a smooth light pink cream with small colorful sprinkles scattered through it. The pie crust edges are crimped into a wavy pattern. In the background, the rest of the pie sits in a white dish with the same golden crust. A single strawberry and a fork with a wooden handle lay nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a vital role, from the rich and crumbly tart base that provides the perfect texture, to the silky, smooth pastry cream which acts as a luscious cushion for the bright strawberries. Each element is simple but essential in creating that flawless harmony of flavors and textures.

All-purpose flour: The foundation of your pâte sucrée, it gives structure and body to the tart crust.
Granulated sugar: Adds just the right touch of sweetness to the crust and cream, balancing the tartness of the strawberries.
Unsalted butter: Cold and cubed for the crust, it creates a tender, flaky texture essential for that perfect bite.
Egg yolk: Brings richness and acts as a binder to hold your tart dough together flawlessly.
Ice water: Helps bring the dough together without melting the butter, keeping the crust light and crumbly.
Pinch of salt: Enhances all the sweet flavors and adds depth to the crust.
Whole milk: The base for making the creamy and indulgent pastry cream.
Egg yolks (for the cream): Give the custard its smooth, silky texture and golden color.
Cornstarch: Thickens the pastry cream, creating that perfect creamy consistency.
Vanilla extract or vanilla bean: Adds fragrant warmth and a comforting aroma to the cream filling.
Unsalted butter (for cream): Stirred in at the end of cooking to enrich the pastry cream and add a velvety finish.
Fresh strawberries: The star of the show, fresh and hulled to provide that signature juicy burst of flavor.
Apricot jam: Used for glazing, it adds a lovely shine and a touch of fruity sweetness to the berries.
Water (for glaze): Thins the jam, making it easy to brush evenly over the strawberries.

How to Make Strawberry Burst Tart Recipe

Step 1: Prepare the Pastry Base

Begin by mixing the flour, sugar, and salt in a bowl, then cut in the cold, cubed butter until the mixture resembles coarse crumbs. Adding the egg yolk and ice water gently brings the dough together without overworking it, ensuring a delicate texture. After forming your dough, wrap it and chill it in the fridge for about 30 minutes to let the butter firm up and make rolling easier.

Step 2: Blind Bake the Tart Crust

This step is key to a crisp base that won’t get soggy once filled. Roll out your chilled dough into a 9-inch tart pan, prick the bottom with a fork to prevent bubbling, then line it with parchment paper and fill with baking weights or dried beans. Bake at 375°F (190°C) first for 15 minutes; then, after removing the weights, bake for another 10 minutes until golden brown and fully cooked. Let it cool completely before filling.

Step 3: Make the Vanilla Pastry Cream

Heat the milk along with vanilla until just below boiling, infusing it with that classic fragrant touch. Meanwhile, whisk together egg yolks, sugar, and cornstarch until pale and creamy. Slowly temper the hot milk into the yolk mixture, then return it all to the saucepan to cook until thickened. Once thick, stir in butter for extra richness, cover the cream with plastic wrap touching the surface to avoid a skin, and chill thoroughly so it is set and ready to spread.

Step 4: Assemble the Strawberry Burst Tart Recipe

Spread the chilled pastry cream evenly inside your cooled tart crust, making a luscious base for your fresh fruit. Arrange the hulled and halved strawberries in concentric circles or any pattern you desire to create an inviting burst of color and freshness that truly captures the essence of this tart.

Step 5: Glaze the Strawberries

Warm the apricot jam gently with a splash of water until it becomes liquid and easy to brush. Lightly glaze the strawberries to give them an irresistible shine and a subtle extra layer of sweetness, making your strawberry burst tart recipe look as stunning as it tastes.

How to Serve Strawberry Burst Tart Recipe

The image shows a strawberry pie with three clear layers. The bottom layer is a golden, flaky crust with a textured, slightly crimped edge forming a circle. The middle layer is bright red strawberry filling, thick and chunky, visible through a slice taken out from the front. The top layer is a smooth, creamy white icing or cream spread evenly over the fruit, sprinkled with small red and yellow round sprinkles. The pie is served on a white plate with a thin rim and placed on a white marbled surface. Two fresh strawberries are off to the side, slightly blurred, and a pie dish with more pie and a silver spoon is behind the pie. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few small touches can elevate your tart’s presentation and flavor. A sprinkle of finely chopped fresh mint or a dusting of powdered sugar can add a refreshing hint or a delicate sweetness. Fresh edible flowers also create a whimsical, elegant flourish perfect for special occasions.

Side Dishes

Pair your strawberry burst tart with lightly sweetened whipped cream or a scoop of vanilla bean ice cream for an extra indulgent treat. A glass of chilled sparkling rosé or freshly brewed coffee also complements the tart’s fruity brightness superbly, rounding out your dessert experience.

Creative Ways to Present

For a stunning visual impact, consider arranging the strawberries with alternating colors if available, such as mixing heirloom or white strawberries. You can also slice some strawberries thinly and fan them on top or around the tart’s edge. Another fun twist is to serve small individual tartlets made with the same strawberry burst tart recipe, perfect for parties or an elegant bite-sized dessert option.

Make Ahead and Storage

Storing Leftovers

Keep any leftover strawberry burst tart recipe covered tightly with plastic wrap or in an airtight container in the refrigerator. It’s best enjoyed within 1 to 2 days to preserve the crust’s crispness and the freshness of the strawberries.

Freezing

This tart is best served fresh, but you can freeze the baked crust (blind baked) before adding the cream and strawberries. Wrap it well in plastic and foil and freeze for up to one month. When ready, thaw completely and prepare the filling and topping fresh to keep the flavors vibrant and textures perfect.

Reheating

Because this tart has a cream filling and fresh fruit, reheating is not recommended, as it can affect texture and flavor. Enjoy it chilled or at room temperature for the absolute best taste experience.

FAQs

Can I use frozen strawberries for the Strawberry Burst Tart Recipe?

While frozen strawberries can be used in a pinch, they tend to release too much liquid when thawed, which may make the tart soggy. Fresh strawberries provide the best texture and flavor for this recipe.

What can I substitute for cornstarch in the pastry cream?

If you don’t have cornstarch, you can use an equal amount of all-purpose flour as a thickener, although the cream might be slightly less silky in texture. Tapioca starch also works as a good alternative.

Is it necessary to blind bake the crust?

Yes, blind baking is essential to ensure your crust bakes thoroughly and stays crisp once the moist pastry cream and strawberries are added. Skipping this step often results in a soggy tart base.

How long can I keep the tart before serving?

The strawberry burst tart recipe can be assembled and kept in the refrigerator for up to 24 hours ahead of serving. Beyond that, the crust may begin to soften, and the strawberries may release juices.

Can I make the pastry cream ahead of time?

Absolutely! Pastry cream can be prepared a day or two in advance and stored covered with plastic wrap on the surface in the refrigerator. This preparation makes assembling your tart faster and easier.

Final Thoughts

If you’re looking for a dessert that is both stunning and bursting with fresh, vibrant flavor, you simply have to try the Strawberry Burst Tart Recipe. Its blend of crisp crust, creamy custard, and juicy strawberries is a guaranteed crowd-pleaser that brings a touch of French elegance to your kitchen table. Don’t hesitate—grab some strawberries and get baking today!