French Strawberry Tart is a classic French dessert made with buttery pâte sablée, almond cream, vanilla pastry cream, and fresh strawberries.
French strawberry tart is one of the most popular pastries you'll find in French bakeries during strawberry season.
As a French baker, I've made this traditional tart many times, and this version combines a crisp pastry crust, rich almond filling, silky pastry cream, and juicy fresh strawberries.
Why you'll love this recipe
- Authentic French recipe: Made with traditional pâte sablée, almond cream, and vanilla pastry cream just like a classic French bakery tart.
- Fresh and elegant: Sweet seasonal strawberries paired with creamy filling make this tart simple, fresh, and beautiful.
- Perfect for special occasions: A wonderful dessert for spring gatherings, birthdays, Mother's Day, or any celebration.
Ingredient you need
You'll only need a few classic French pastry ingredients to make this French strawberry tart.
- All-purpose flour
- Sugar: granulated sugar and powdered sugar.
- Unsalted butter: Softened for the pastry and almond cream.
- Almond flour
- Eggs
- Whole milk
- Cornstarch
- Vanilla and salt : vanilla bean or vanilla extract.
- Fresh strawberries: Choose ripe, sweet strawberries for the best flavor and presentation.
Tips for this recipe
- Use ripe strawberries: Fresh, fragrant strawberries make all the difference.
- Cool the fillings completely: Cold pastry cream and tart shell make assembly much easier.
- Chill before serving: Refrigerate the tart for at least 1 hour so the filling sets properly.
- Brush with warm jam: A thin layer of apricot or strawberry jam gives the fruit a glossy finish.
- Serve the same day: The crust stays crisp and the strawberries remain fresh.
How to Make French Strawberry Tart
Use my pâte sablée recipe for a buttery, crisp French tart crust that's perfect for fruit tarts.
Mix the flour, powdered sugar, almond flour, and salt in a large bowl.
Rub the cold butter into the dry ingredients with your fingertips until the mixture looks like coarse crumbs.
Add the egg and gently mix until a smooth dough forms. Wrap and chill for at least 1 hour.
The baked almond layer is made with my easy almond cream (Crème d'Amande) recipe.
Roll the pastry, line a tart pan, then freeze for about 20 minutes.
Fill the tart shell with the almond cream and bake at 340°F (170°C) for about 30 minutes until golden. Let cool completely.
This tart is filled with my homemade vanilla pastry cream recipe.
Cook the pastry cream until thick and smooth, then cover with plastic wrap and chill completely.
Spread the pastry cream over the cooled tart.
Arrange the fresh strawberries on top and chill until ready to serve.
Serving Suggestions
- Whipped cream: A light topping that pairs well with the strawberries.
- Vanilla ice cream: Delicious with a chilled slice of tart.
- Fresh mint: Adds freshness and color.
- Coffee or tea: Perfect for an afternoon treat.
- Extra berries: Serve with raspberries or blueberries.
Storage
Store the tart covered in the refrigerator for up to 2 days. For the best texture, add the strawberries the day you plan to serve it.
Recipe Variations
- Mini Strawberry Tartlets: Make individual tartlets instead of one large tart.
- Lemon Strawberry Tart: Spread a thin layer of lemon curd under the pastry cream.
- Chocolate Strawberry Tart: Add a layer of dark chocolate ganache over the baked crust.
- Mixed Berry Tart: Replace part of the strawberries with raspberries or blueberries.
- Strawberry Mascarpone Tart: Swap the pastry cream for a light mascarpone frosting.
Looking for individual desserts? Try my Strawberry Tartlets recipe.
Recipe Questions
Can I make French strawberry tart ahead of time?
Yes. Bake the tart shell and prepare the pastry cream a day ahead, then assemble with fresh strawberries before serving.
How do I keep the crust from getting soggy?
Let the tart shell cool completely before adding the pastry cream, and use fresh, dry strawberries.
Can I freeze French strawberry tart?
The baked tart shell can be frozen, but the fully assembled tart is best enjoyed fresh.
What is the best pastry for French strawberry tart?
A traditional pâte sablée is the classic choice because it's buttery, crisp, and sturdy enough to hold the fillings.
Can I use frozen strawberries?
Fresh strawberries are recommended for the best flavor, texture, and presentation.
More Tart Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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French Strawberry tart
- Total Time: 1 hour
- Yield: 10 slices
Description
A classic French strawberry tart made with a buttery pâte sablée, baked almond cream, silky vanilla pastry cream, and fresh strawberries. Perfect for spring and summer desserts. (One 10-inch / 24 cm tart, about 10 slices.)
Ingredients
Sweet Shortcrust pastry
- 250 g (2 cups) all-purpose flour
- 90 g (â…” cup) powdered sugar
- 50 g (½ cup) almond meal
- 1 pinch salt
- 150 g (â…” cup) unsalted butter - cold and diced
- 1 large egg - room temperature
Almond Cream
- 50 g (½ cup) almond meal
- 50 g (¼ cup) unsalted butter - softened
- 50 g (¼ cup) granulated sugar
- 1 large egg -Â room temperature
- 1 pinch salt
Vanilla Pastry Cream
- 250 ml (1 cup) whole milk
- ½ vanilla bean
- 40 g egg yolks: about 2 yolks
- 60 g (¼ cup) granulated sugar
- 10 g (1 tbsp) all-purpose flour
- 10 g (1 tbsp) cornstarch
- 25 g (2 tbsp) unsalted butter
- 250 g (2–3 cups) fresh strawberries
Instructions
Vanilla Pastry Cream
- Heat the milk with the split vanilla bean until it just begins to boil. Remove from the heat and let it infuse for 10 minutes.
- Whisk the egg yolks and sugar until smooth, then add the flour and cornstarch.
- Pour the warm milk over the egg mixture while whisking constantly.
- Cook the mixture over medium heat, stirring continuously until thick and smooth.
- Stir in the butter, transfer the pastry cream to a shallow dish, cover with plastic wrap touching the surface, and chill completely.
Almond Cream
- Mix the softened butter, sugar, almond meal, egg, and salt until smooth and creamy. Refrigerate while preparing the pastry.
Sweet Shortcrust Pastry
- Combine the flour, powdered sugar, almond meal, and salt in a large bowl.
- Rub the cold butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
- Add the egg and mix just until a smooth dough forms without overworking it.
- Roll the dough between two sheets of parchment paper and chill for at least 30 minutes.
- Line a 10-inch (24 cm) tart pan with the chilled pastry, trim the edges, and prick the base with a fork.
- Spread the almond cream evenly over the pastry.
- Freeze the tart for 30 minutes to help it hold its shape during baking.
- Bake at 340°F (170°C) for 30–35 minutes until the crust is golden and the almond cream is lightly browned. Let the tart cool completely.
Assembly
- Whip the chilled pastry cream for about 1 minute until smooth and creamy.
- Fill the cooled tart shell with the pastry cream and smooth the surface with an offset spatula.
- Arrange the halved strawberries over the pastry cream until the tart is completely covered.
- Chill for at least 1 hour before slicing and serving.
Notes
Storage: Store the tart covered in the refrigerator for up to 2 days.
Tips:
- Use ripe strawberries: Fresh, sweet berries give the best flavor.
- Chill the pastry: Cold dough helps prevent shrinking during baking.
- Cool the tart completely: The pastry cream should only be added to a cooled crust.
- Whip the pastry cream: This makes it lighter and easier to spread.
- Assemble before serving: The tart stays fresher and the crust remains crisp.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dessert, tart,
- Method: baking
- Cuisine: French
Nutrition
- Calories: 205
- Sugar: 3
- Sodium: 53
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
- Cholesterol: 81
Mélina & Chocolat
Mmmmiam how she looks good.
Marie L / Allergique Gourmand
Strawberries and almond cream , but it's delicious. A lovely day
Elise Wilmort
Hello!! Nice recipe... that I really want to try!
But just before could you tell me what dimensions has your pan?
Merci
Elise
Fadela
Hello Elise, sorry for the delay it's a 20 cm
Léa
She's gorgeous! Very pretty photo and a nice blog to visit!