French Strawberry Tart (Tarte aux Fraises)

This Classic French Strawberry Tart, or Tarte aux Fraises, is such a wonderful dessert that’s all about simple elegance. It’s made from three key parts: a crisp, buttery pâte sablée crust that’s delightfully sandy in texture, a rich and creamy vanilla crème pâtissière, and a beautiful pile of fresh strawberries glazed with apricot jam for a shiny finish. It’s a favorite during spring and summer in France for good reason — the mix of textures and pure fresh flavor makes it taste amazing without any fuss.

I’m going to walk you through everything you need to make this tart right in your own kitchen. That means a full list of ingredients, clear step-by-step instructions — complete with photos to guide you through the trickier parts like blind-baking the crust and tempering the custard — plus tips on picking and arranging strawberries and glazing the top. We’ll also cover smart make-ahead and storage tips so you can manage your prep without stress. Both prep and bake time are about 30 minutes each, and this recipe serves 8 people. Plus, if you run into any bumps, I’ve added pro tips and common fixes so you can nail it the first time around.

Before you jump in, take a moment to read the notes. We’ll highlight key moments like keeping the dough cold and gently bringing the eggs up to temperature. Whether you’re making this for a quiet night or a special gathering, this recipe is designed to be clear, doable, and totally rewarding.

What Makes It Special

The star of the show here is the crust, called pâte sablée, which means “sandy dough” in French. It’s that lovely buttery crust that’s slightly sweet and has an amazing sandy feel when you bite into it. In France, this type of dough is classic for tart shells meant to cradle creamy fillings without getting soggy. At the same time, it’s sturdy enough to hold all that luscious custard and sweet strawberries snugly.

We bake this tart shell “à blanc,” which means we bake it all by itself with nothing inside. After it cools, we add the pastry cream and fresh strawberries on top. That way, the crust stays crisp and perfect—just as it does in our homemade lemon pie recipe.

The creamy middle is called crème pâtissière. This French pastry cream is a thick vanilla custard made by gently cooking eggs and yolks with milk, sugar, and thickening agents like flour and cornstarch. It’s richer and denser than the custard you might find in American desserts and makes for the perfect base layer that balances the bright strawberries.

Speaking of strawberries — these are star ingredient number three. We use them fresh, just as they are, because good strawberries really don’t need much help to shine. If you’re anything like me, you love the taste of fresh, juicy seasonal strawberries! In France, especially in Brittany where I’m from, strawberries are celebrated all spring and summer for their exquisite flavor.

The crisp, buttery crust, the thick and velvety crème pâtissière, and the juicy sweet berries all come together in a harmony of textures and flavors. It’s no wonder this dessert remains a beloved French classic, perfect for sharing with family and friends.

Ingredients for Crust, Filling, Topping

• 1 ¾ cup + 1 tbsp (233g) all-purpose flour
• 1/3 cup (67.5g) sugar
• ½ tsp salt
• ½ cup (125g) unsalted butter, chilled and cubed
• 1 large egg
• 1 cup (250ml) milk (2% or whole)
• ½ tsp vanilla extract (or seeds from ½ vanilla bean)
• 1 large egg + 1 large egg yolk
• 3 tbsp (38g) sugar
• 2 tbsp (17g) all-purpose flour
• 1 ½ tbsp (11g) cornstartch
• 5 ½ cups (790g) fresh strawberries, washed, hulled and halved
• 2 tbsp apricot jam

Step-by-Step Instructions

1. Whisk together flour, sugar, and salt in a bowl.
2. Add chilled cubed butter and rub in with your fingers or pulse in a food processor until mixture is crumbly with pea-size butter pieces.
3. Add the egg and mix just until the dough comes roughly together; do not overwork.

4. Wrap the dough tightly in plastic wrap and chill in the refrigerator at least 30 minutes.

   

5. While the dough chills, preheat the oven to 350°F (180°C) and position a rack in the middle.
6. Grease and lightly flour a 9-inch (23 cm) tart pan.
7. Roll the chilled dough on a floured surface into about a 12-inch (31 cm) circle.

8. Carefully transfer the dough to the tart pan, trim excess, and prick the base all over with a fork.

   

9. Cover the tart shell with parchment paper or foil and fill with pie weights or dried beans.
10. Blind-bake the shell for 20 minutes.
11. Remove parchment and weights, then bake 10 more minutes or until the edges are a soft golden color.

12. Set the baked crust aside to cool completely.

13. Warm the milk with vanilla in a medium saucepan over medium heat until just coming to a simmer.
14. Whisk the whole egg, egg yolk, and sugar until pale, then whisk in the flour and cornstarch until smooth.
15. Temper the egg mixture by slowly whisking in a small amount of the hot milk a few times, then whisk in the remaining milk.

16. Pour the tempered mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens and bubbles.

    

17. Remove the pastry cream from the heat, pour into a clean bowl, and press plastic wrap directly onto the surface to prevent a skin; cool completely.
18. Place the cooled tart shell on a serving plate and spread the chilled crème pâtissière evenly into the shell.
19. Rinse strawberries, pat dry, hull, and halve them.

20. Arrange the strawberry halves on top of the cream with smaller pieces in the center and larger ones around the edge, cut side down.

    

21. Warm the apricot jam about 15 seconds, strain if desired, and brush the glaze over the strawberries.

22. Refrigerate the assembled tart for about one hour before serving.

Expert Tips and Notes

• The pâte sablée and crème pâtissière can be made ahead of time and refrigerated until you’re ready to assemble. This makes it a fantastic dessert to prep for guests without last-minute stress. For another make-ahead strawberry dessert that sets in the fridge, try this No-Bake Strawberry Cheesecake Recipe.
• While store-bought crusts are an easy shortcut, making your own pâte sablée from scratch really makes a difference. Make sure you chill the dough and keep it cool while you work to avoid it getting sticky. I recommend a tart pan with a removable bottom to make lifting the tart easier and cleaner.
• Choose strawberries that are ripe and in season—preferably from your local farmers market. After hulling, sort them by size to make arranging the tart easier. Place the smaller strawberry halves in the center and larger ones around the edge for a polished, pretty look. Have extra peak-season berries? They shine in our Classic Strawberry Shortcake with Whipped Cream.
• Apricot jam is the classic glaze for French fruit tarts, but other jams like strawberry or raspberry work great too. Remember to strain them first if they’re chunky to get a smooth, glossy finish.

I really hope you enjoy making and eating this Classic French Strawberry Tart (Tarte aux Fraises) as much as I do. If you get stuck or have questions, don’t hesitate to drop a comment!

Flavor Swaps and Add-Ins

If you want to mix things up a bit or tailor this recipe to your tastes, here are some ideas that work beautifully:

• Swap or mix in fresh fruit like raspberries, blueberries (or go all-in with this Lemon Blueberry Tart), or thinly sliced peaches for a colorful mixed-fruit tart.
• Add a twist to the crème pâtissière by mixing in 1–2 teaspoons of lemon or orange zest for a citrusy zing, or stir in 2–3 tablespoons of mascarpone once cooled for a creamier texture.
• For a nutty layer, spread a thin coat of frangipane (almond cream) on the baked shell before adding the pastry cream for a delicious almond flavor under the fruit.
• Try different glazes like strawberry jam, or even a neutral mirror glaze. Just strain jams to keep the finish silky smooth and seed-free.
• If you want individual portions, use tartlet pans or a muffin tin and adjust blind-bake time, baking for slightly less time as they are smaller.
• In a pinch, store-bought sweet tart shells or ready-made vanilla pastry cream can speed things up, though homemade always tastes best!

Storage and Make-Ahead Tips

Here’s how to keep your tart fresh, reheat it (if needed), and plan ahead without stress:

• After assembling: Store the finished tart in an airtight container in the fridge for up to 3–4 days. Before serving, let it sit out for 10–20 minutes to come to room temperature — this really brings out the flavor. Avoid reheating the assembled tart in the oven to keep the crust crisp.
• Make-ahead components: Both the baked tart shell and crème pâtissière keep well in the fridge before assembly. The shell can be kept covered for 1–2 days, and the pastry cream for 3–4 days if covered with plastic directly on the surface. If you want a faster base to prep ahead, an easy graham cracker crust recipe can be made a day in advance and kept chilled until assembly.
• Freezing: I don’t recommend freezing the fully assembled tart since the pastry cream doesn’t freeze well. However, you can freeze an unfilled baked shell for up to 1 month. When ready, thaw it in the fridge and then crisp it back up in a 325°F (160°C) oven for 5–8 minutes before filling.
• Glaze and fruit: If prepping ahead, keep the glaze and strawberries separate, then glaze just before serving so your tart looks fresh and appetizing.

Troubleshooting and FAQs

My pâte sablée was very tough, what happened?

Most likely, the dough was overmixed. The key is to mix just until everything sticks together and forms a ball—similar to the gentle mixing used for a shortbread-style crust. Overworking develops gluten, which makes the crust tough instead of tender and crumbly.

My pâte sablée isn’t coming together into a ball, what should I do?

Every flour behaves a little differently depending on humidity and how much liquid it absorbs. If your dough feels too dry and crumbly, add a tablespoon or two of cold water or even a bit more butter, then gently mix again until it holds together.

How far ahead can I make the crème patissiere?

You can prepare the pastry cream 3 to 4 days ahead if needed. Usually, it stays fresh for about 5 to 6 days in the fridge, so this gives you plenty of time to enjoy your tart after making it.

My crème patissiere curdled, what happened?

Tempering is super important to avoid curdling. Your milk should never be boiling, just simmering softly when you add it to the eggs. The best way is to add a little hot milk at a time (about a tablespoon), whisking non-stop to gently warm the eggs bit by bit before mixing in the rest.

Can I assemble this tart the day before serving?

You sure can, but for the best crispness you’ll want to prep the shell, cream, and fruit separately and do the final assembly on the day you’re serving. That keeps the crust from getting soggy and your tart looking and tasting perfect. For extra-flavorful berries, you can macerate the strawberries, then drain and pat them dry right before topping.

How long can you keep this tart?