A strawberry tart is a classic dessert that epitomizes the essence of spring and summer, featuring a buttery and crisp crust, a smooth and rich pastry cream, and the sweetness and juiciness of fresh strawberries.

Perfect for afternoon teas, garden parties, or as a sophisticated dessert after a family dinner, this delightful pastry balances simplicity and elegance.

The key to a successful tart lies in the quality of its components. Homemade strawberry tarts offer a freshness and flavor that surpasses store-bought versions, endeavoring to create one from scratch a most rewarding culinary pursuit.

Storing Strawberry Tart

Before diving into the intricacies of making tart, it's essential to understand how to store your strawberry tart to maintain its freshness and texture. Ideally, a strawberry tart should be consumed the day it is assembled to ensure the best taste and presentation. If you must store it, keep the tart in the refrigerator. Place it in an airtight container or cover it lightly with plastic wrap, being careful not to crush the delicate berries or disturb the pastry cream.

Making Strawberry Tart

Now, let's delve into the process of creating a beautiful and delicious strawberry tart.

Ingredients:

For the crust:

1. 1 1/4 cups all-purpose flour, plus extra for dusting

2. 1/4 cup powdered sugar

3. 1/4 teaspoon salt

4. 1 cup unsalted butter, cold and cubed

5. 1 large egg yolk

6. 1 tablespoon ice water, if needed

For the pastry cream:

1. 2 cups whole milk

2. 1/2 cup granulated sugar, divided

3. 4 large egg yolks

4. 1/4 cup cornstarch

5. 1 teaspoon pure vanilla extract

6. 2 tablespoons unsalted butter

For the topping:

1. 1 pound fresh strawberries

2. Optional glaze: 1/4 cup apricot jam, gently warmed and strained

Equipment:

1. 9-inch tart pan with a removable bottom

2. Rolling pin

3. Parchment paper

4. Pie weights or dried beans

5. Saucepan

6. Whisk

7. Medium bowl

8. Spatula

9. Pastry brush (optional)

Instructions:

1. Begin with the crust. Combine flour, icing sugar, and salt in a bread machine. Add the cold butter cubes and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and pulse again. If the dough does not come together, add a teaspoon of ice water at a time, pulsing until it forms a ball. Flatten the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.

2. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit into your tart pan. Press the dough into the pan, trim the edges, and prick the base with a fork. Place parchment paper over the dough and fill with pie weights or dried beans. Blind bake for 20 minutes, remove the weights and parchment, and bake for an additional 10--15 minutes until golden. Cool completely on a wire rack.

3. For the pastry cream, heat milk and half the sugar in a saucepan over medium heat (300 and 400 degrees Fahrenheit ) until it begins to simmer. In a separate bowl, whisk egg yolks with the remaining sugar until smooth, then whisk in the cornstarch. Gradually pour the hot milk into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and cook over medium heat, whisking constantly until it thickens. Remove from heat, and stir in vanilla extract and butter until smooth. Pour into a bowl, cover with cling film, and press directly onto the surface to prevent skin from forming, then refrigerate until cold.

4. Once the crust and pastry cream are completely cool, spread the cream into the crust using a spatula. Arrange the strawberries on top in a decorative pattern. If using the optional apricot glaze, brush the strawberries lightly with the jam, giving them a glossy finish.

5. Chill the tart for at least 30 minutes before serving to allow the pastry cream to set.

The art of creating a strawberry tart from scratch is one of patience and precision. However, the result is a confection that is not only visually stunning but a symphony of flavors that encapsulate the essence of the fruit in its prime.