Strawberry Tart

StrawberryTart

As you can tell from the picture, this dessert is a major wow factor.

The recipe can be made entirely from scratch; or you can skip a few steps and go the semi-homemade route. I’ve made both versions, and they are equally delicious in different ways.

Chances are if you’re interested in making the tart from scratch, you’ll already have a favorite piecrust in your recipe box. Likely something handed down from your grandmother, I’m sure. So I’m not going to worry about sharing one with you here. Now, the pastry cream might be a different story. I prefer Ina Garten’s pastry cream recipe. The end result is always rich in flavor and velvety in texture.

Make sure your strawberries are as fresh as possible. It’s a strawberry tart after all. I used raspberry preserves for the glaze because that’s what I had in my fridge at the time. Plus, the tartness of the preserves gives a nice contrast to the sweet pastry cream. Of course, strawberry preserves will work as well.

Strawberry Tart
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Dessert
Serves: 4-6 people
Ingredients
  • 1 (9”) prepared pie dough, unbaked
  • 2 pints fresh strawberries, stems removed and sliced
  • homemade pastry cream or instant vanilla pudding
  • 3 Tbl. strawberry or raspberry preserves
Instructions
  1. Unroll the prepared pie dough on a lightly floured cutting board. Gently roll the dough flat. Carefully place the dough in a 9” tart pan, pressing the edges against the fluted walls with the flat side of a measuring cup.
  2. Carefully poke the dough with a fork and bake according to the package instructions. It will likely be 450 degrees for 10 minutes, or until golden brown. Remove the tart shell from the oven and allow it to cool completely.
  3. Meanwhile, prepare the pastry cream (or vanilla pudding), and store in the fridge until the tart shell has cooled.
  4. Pour the pastry cream into the bottom of the shell and spread evenly. Carefully scatter the sliced strawberries on top of the pastry cream.
  5. Heat the preserves in the microwave for 30 seconds. Stir to create a glaze. Brush the glaze across the top of the strawberries. Chill the tart in the fridge for 10-15 minutes to allow the flavors the blend together.

 

Comments

  1. Beautiful!

  2. Looks beautiful, Cory! And pretty simple, even if you go the completely homemade route!

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