Unexpectedly Fun: Glazed Fresh Strawberry Tart with a Crunchy Edge

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Why I Started Making This

I bought a pint of strawberries without thinking much, just because they looked shiny and cheap at the market. Then I got home, smelled that burst of sweet berry juice—the kind that sneaks up on you with a rush of brightness—and remembered how strawberries used to smell when my grandma’s yard was bursting with them in June. But here’s the thing: I never thought I’d be obsessed with a homemade tart, not in a million years. This one, though, it’s different. It’s not just the glossy glaze or the crisp pastry. It’s that it’s making me feel like I’m reclaiming summer, even when it’s pouring outside. Sometimes a simple strawberry can hold a whole memory, a secret grin, a little rebellion against seasonal gloom. It’s weird how a tiny thing can do all that, right?

Strawberry Tart

This strawberry tart features a crisp pastry shell filled with a layer of cream and topped with fresh, sliced strawberries. The tart is assembled after baking the pastry and glazing the berries, resulting in a shiny, colorful dessert with contrasting textures of flaky crust, smooth filling, and juicy fruit.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: French
Calories: 380
Ingredients Equipment Method

Ingredients
  

  • 1 1/4 cups all-purpose flour for pastry dough
  • 1/4 cup granulated sugar for pastry dough
  • 1/2 cup unsalted butter cold, cubed
  • 1 large egg yolk for pastry dough
  • 1 tablespoon cold water if needed, to help dough come together
  • 1 cup heavy cream for pastry filling
  • 2 tablespoons powdered sugar to sweeten cream
  • 1 teaspoon vanilla extract for pastry filling
  • 1 pound fresh strawberries hulled and sliced
  • 1/4 cup apricot jam for glaze

Equipment

  • Mixing bowls
  • Rolling Pin
  • 9-inch tart pan
  • Baking sheet
  • Saucepan
  • Pastry brush

Method
 

  1. Combine flour, sugar, and a pinch of salt in a mixing bowl. Add cold, cubed butter and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs. Add egg yolk and cold water gradually, mixing until the dough just comes together. Turn onto a lightly floured surface, shape into a disk, wrap in plastic, and chill for 30 minutes.
  2. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Transfer to a 9-inch tart pan and press into the sides. Trim excess dough and prick the bottom with a fork. Bake on a parchment-lined baking sheet for 15 minutes or until golden brown. Remove from oven and let cool completely.
  3. In a saucepan, whip heavy cream with powdered sugar and vanilla extract. Bring to a gentle simmer over medium heat, then remove from heat. Beat the mixture until it thickens slightly and forms soft peaks. Spread the cream evenly into the cooled tart shell.
  4. Wash, hull, and slice the strawberries. Arrange the sliced berries on top of the cream layer in concentric circles or any decorative pattern desired. Ensure the strawberries are packed tightly for a vibrant appearance.
  5. Heat apricot jam in a small saucepan until melted and smooth. Using a pastry brush, gently glaze the strawberries with the warm jam. Allow the glaze to set for a few minutes before serving.
  6. Slice the tart and serve immediately, showcasing the glossy strawberries and crisp pastry. Optionally, refrigerate for up to 2 hours before serving to enhance flavor and presentation.

Maybe I’ll start calling it my summer insurance plan. Because if strawberries can remind me of lazy mornings and backyard adventures, then I’ll keep making this tart all season long. Or maybe just for the smell of that sweet, sticky glaze that somehow tastes like hope. Either way, it’s just one of those recipes you keep coming back to, no matter how many fancy cakes you try. Sometimes simple wins.

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