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Rustic Strawberry French Tart

This strawberry tart has just the right amount of strawberry flavor without being cloyingly sweet. If you add in some homemade whipped cream as a garnish, this recipe is the perfect addition to your summer dinner or lunch.
Prep Time: 45 minutes
Cook Time: 30 minutes
Chill Dough 1 hour
Total Time: 2 hours 15 minutes
Servings: 10 slices


Pastry Ingredients

  • 1 ½ cups flour
  • 2 tablespoons sugar
  • teaspoon salt
  • cup butter
  • 2 tablespoons vegetable shortening
  • cups ice water

Custard Ingredients

  • 6 egg yolks
  • ¾ cup sugar
  • ½ cup flour
  • 2 cups hot milk
  • 2 tablespoons kirsch
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract

Glaze Ingredients

  • 1 quart fresh strawberries
  • ¾ cup sugar
  • 1 ½ tablespoons kirsch


  • Combine flour, sugar, and alt. Cut in butter and shortening until crumbly. Stir in just enough water to form ball. Chill dough about 1 hour for ease in handling. Roll dough to ⅛ inch thickness on lightly floured pastry cloth or board. Transfer to 10-inch tart pan by rolling dough on rolling pin. Trim edge by pressing dough against edge of pan. Prick bottom and sides of tart shell. Line with plastic wrap or aluminum foil and fill with uncooked rice or dry beans. Bake at 400 degrees about 15 minutes, until lightly browned. Remove plastic wrap with rice. Bake an additional 5 to 10 minutes, until lightly browned. Cool on wire rack.
  • For custard, beat egg yolks with electric mixer. Gradually beat in sugar until mixture is thick, pale yellow, and forms ribbon. Beat in flour. Pour mixture into heavy saucepan; add hot milk in thin stream. Heat and beat until thickened. Beat in kirsch, butter, and vanilla. Cover and chill.
  • For glaze, wash and dry strawberries. Slice enough berries to measure 1 ½ cup; mash and pour into small saucepan. Stir in sugar and kirsch. Heat to boil, stirring constantly. Reduce heat and simmer 4 to 5 minutes. Pour glaze into blender; process until smooth; strain and set aside. Slice remaining berries. Pour custard into cooled crust, spreading evenly. Arrange sliced berries in attractive patter over custard. Spoon glaze over. Chill until serving time. Tart may be served with sweetened whipped cream, if you wish.


Serving: 1slice | Calories: 382kcal | Carbohydrates: 59g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 94mg | Potassium: 187mg | Fiber: 3g | Sugar: 37g | Vitamin A: 391IU | Vitamin C: 56mg | Calcium: 36mg | Iron: 2mg
This recipe was found on My Sweet Precision. Thank you for visiting!