Gail and I ended our riverboat journey with a few unforgettable days in Lyon, where we wandered the charming streets, soaking in the city’s rich history and vibrant culture. But it was the food that truly captured our hearts. One day, we stumbled upon a quaint patisserie, where the scent of freshly baked pastries led us to the most perfect French strawberry tart. The buttery crust, the creamy crème pâtissière, and the fresh strawberries glazed to perfection left a lasting impression. We returned for more, savoring each bite as if it were a secret treasure. Inspired by this delightful treat, we now recreate the tart for our loved ones, making it the grand finale of our Garden-to-Table Journeys, and bringing a little taste of Lyon to every gathering.

French Strawberry Tart

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A classic French tart featuring a crisp, buttery crust filled with silky pastry cream and topped with fresh, glossy strawberries. Served with a dollop of homemade crème fraîche for an elegant finish.

• Author: Don Nicholas
• Prep Time: 30 minutes
• Chill Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Bakery

Ingredients

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• For the Pastry Crust (Pâte Sucrée):
  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 large egg yolk
  • 2 tablespoons ice water
• For the Pastry Cream (Crème Pâtissière):
  • 2 cups whole milk
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract
• For the Topping:
  • 1 pound fresh strawberries, hulled and halved
  • 1/4 cup apricot jam, warmed and strained
• For the Crème Fraîche:
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract

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Instructions

• Step 1: Make the Pastry Crust
  1. In a food processor, combine flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs.
  2. Add the egg yolk and ice water, pulsing until the dough just comes together.
  3. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Roll out the dough on a floured surface and press it into a 9-inch tart pan. Prick the base with a fork, chill for 15 minutes, then bake at 375°F (190°C) for 15-18 minutes or until golden. Cool completely.
• Step 2: Prepare the Pastry Cream
  1. In a medium saucepan, heat milk until it just begins to simmer.
  2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the hot milk.
  3. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
  4. Remove from heat, stir in vanilla, and cool completely before spreading into the tart shell.
• Step 3: Assemble the Tart
  1. Spread the cooled pastry cream evenly over the tart crust.
  2. Arrange the strawberries on top in a decorative pattern.
  3. Brush the strawberries with the warmed apricot jam for a glossy finish. Chill the tart until ready to serve.
• Step 4: Whip the Crème Fraîche
  1. In a bowl, whisk heavy cream, sour cream, powdered sugar, and vanilla until soft peaks form. Serve dolloped alongside slices of the tart.