Strawberry Fruit Tart with Buttery Tart Shell
A fresh Strawberry Tart with a crisp buttery crust, creamy filling, and ripe strawberries arranged decoratively, perfect for summer desserts.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8–10 slices 1x
Ingredients
Scale
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
1 tablespoon cold water
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 cups fresh strawberries, hulled and sliced
Optional: apricot glaze or powdered sugar for garnish
Instructions
- Preheat oven to 350°F. Pulse flour, powdered sugar, and butter; add egg yolk and water to form dough. Chill 30 minutes.
- Roll dough and press into 9-inch tart pan. Prick bottom; bake 15–20 minutes until golden. Cool.
- Whip heavy cream with powdered sugar, vanilla, and lemon juice until soft peaks form.
- Spread filling into cooled crust and arrange sliced strawberries on top.
- Optionally brush with apricot glaze.
- Chill 1–2 hours before serving. Slice and serve.
Notes
Use fresh strawberries. Assemble fruit just before serving. Gluten-free flour can substitute for crust.