Traditional French Strawberry Tart (Tarte aux Fraises)

Ingredients

For the Tart Shell (Pâte Sucrée):
1 1/4 cups (160g) all-purpose flour
1/4 cup (30g) powdered sugar
Pinch of salt
1/2 cup (115g) cold unsalted butter, cut into cubes
1 egg yolk
1–2 tbsp cold water

For the Pastry Cream (Crème Pâtissière):
2 cups (480ml) whole milk
1 tsp vanilla extract
4 egg yolks
1/2 cup (100g) granulated sugar
1/4 cup (30g) cornstarch
1 tbsp butter

Topping:
1 lb (450g) fresh strawberries
2–3 tbsp apricot jam
1 tsp water

Directions

In a bowl, whisk together flour, powdered sugar, and salt. Add the butter and rub it in until the mixture looks like crumbs. Add the yolk and 1 tbsp cold water. Mix until it forms a dough. Add more water only if needed. Shape into a disc and chill for 30 minutes.

Roll the chilled dough and place into a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Chill again for 10 minutes. Preheat oven to 375°F (190°C), line the shell with parchment and baking weights. Bake 15 minutes, then remove weights and bake another 10 minutes. Cool completely.

In a small pot, heat milk and vanilla until just simmering. In a bowl, whisk yolks, sugar, and cornstarch until pale. Slowly whisk hot milk into the yolk mixture. Pour back into pot and cook over medium heat, whisking, until thick. Remove from heat, stir in butter. Cover with plastic wrap touching the surface and chill.

Wash and hull strawberries. Slice them if desired.

Spread chilled pastry cream into the cooled tart shell. Top with strawberries in a circular pattern or any design you like.

Warm apricot jam with a little water. Strain if needed. Brush gently over strawberries for shine. Chill tart for at least 1 hour before serving.