Strawberry Tart Recipe

Mix dry ingredients

Whisk together the flour, 2 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.

Cut in fats

Add the cold cubed butter and cold shortening to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 pulses if using a food processor).

Add yolk and water

Sprinkle the cold egg yolk and 1–2 tablespoons ice water over the flour mixture. Gently toss with a fork until the dough just comes together when pinched. If dry, add up to 1 additional teaspoon ice water — do not overwork.

Form and chill

Turn the dough onto a lightly floured surface, press into a flat disk (about 1-inch thick). Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Roll and blind bake

Preheat oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface into a 12-inch circle. Gently fit into a 9- or 10-inch tart pan with removable bottom, trimming excess. Prick the bottom lightly with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake another 8–10 minutes until golden and set. Allow to cool on a rack.

Warm the milk

In a medium saucepan, combine the 2 cups milk and the split vanilla bean (scrape seeds into the milk and add the pod) or 1 teaspoon vanilla extract. Warm over medium heat until steaming and just about to simmer; do not boil.

Whisk yolks, sugar and cornstarch

While the milk warms, whisk the 4 egg yolks with 1/2 cup granulated sugar until pale and slightly thickened. Whisk in the 1/4 cup cornstarch until smooth and lump-free.

Temper and cook

Remove about 1/2 cup of the hot milk and slowly whisk it into the egg mixture to temper the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining milk. Return to medium heat and whisk constantly until mixture thickens and comes to a gentle boil (about 2–3 minutes). Continue whisking for 30 seconds once it boils to cook out the starch.

Finish and cool

Remove from heat, discard the vanilla pod if used, and whisk in the 2 tablespoons room-temperature butter until smooth. Transfer the pastry cream to a shallow bowl, press plastic wrap directly on the surface to prevent a skin, and chill in the refrigerator until fully cold, at least 2 hours.

Prepare strawberries

Wash, hull and halve (or slice) the strawberries. Pat dry on paper towels. Reserve the nicest halves for the top arrangement.

Assemble tart

When the tart shell is completely cool and the pastry cream is chilled, spread the pastry cream evenly into the tart shell to an even thickness (about 1/2 inch). Arrange the strawberry halves on top in concentric circles, starting from the outer edge and working toward the center, overlapping slightly for an attractive pattern.

Make glaze

In a small saucepan, warm 3 tablespoons apricot jam with 1 tablespoon water over low heat, stirring until melted and smooth. Strain if needed to remove any fruit pieces.

Glaze strawberries

Using a pastry brush, lightly brush the warmed jam glaze over the arranged strawberries to give them a shiny finish and help preserve freshness. If you prefer a thinner glaze, add another teaspoon of water and stir.

Garnish and chill

Garnish with fresh mint leaves if desired. Chill the completed tart for at least 30 minutes before serving to set the glaze and flavors. Bring out 10–15 minutes before serving for best texture.