The most incredible fresh Strawberry Puff Pastry Tart, served with vanilla bean ice cream! Not only is this tart charmingly rustic, it's also SUPER easy to make!
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Strawberry Puff Pastry Tart Ingredient Notes
- Puff Pastry. You will need 1 sheet of puff pastry. I used Pepperidge Farms. Best to thaw overnight in the fridge.
- Strawberries. I used fresh strawberries. Although I have not tested this recipe with frozen strawberries, I have seen some recipes that call for frozen. If you do try it, please let me know how it turned out for you.
- Brown Sugar. You can use light or dark brown sugar. I prefer using brown sugar rather than white because it has more flavor.
- Cornstarch. Also known as Cornflour in the U.K. The cornstarch is needed to soak up the juices and creates a jamy consistency. You can also use tapioca starch.
- Lemon Juice + Lemon Zest. Adds so much flavor and brightness.
- Vanilla. You can use vanilla bean paste or extract.
- Egg. An egg wash will be used to help the puff pastry get that beautiful golden brown color.
- Demerara Sugar. This optional, however, I love the texture it adds. You can also use Turbinado or granulated white sugar.
Strawberry Puff Pastry Tart Instructions
Step 1. Wash, hull and cut your fresh strawberries into halves. Transfer the strawberries into a medium sized bowl and combine with brown sugar, cornstarch, lemon juice, lemon zest and vanilla. Set aside.
Step 2. Lightly flour your work surface and roll the thawed puff pastry to about a 10x12 inch (25x30 cm) rectangle. You can either transfer it to a cast iron pan or a parchment-lined baking sheet. Leaving a 2 to 3 inch (5 to 7.6 cm) border, arrange the strawberries cut side down and don't forget to add all the juices as well. The juices will turn into a delicious jam as it cools. Fold the dough over the strawberries. Keep it rustic, it doesn’t have to be perfect.
Step 3. In a small bowl, beat together an egg and 1 tablespoon of water. Brush the egg wash on the edge of the dough and sprinkle with demerara or turbinado sugar. Place the assembled galette into the freezer to firm up for 15 minutes.
Step 4. Meanwhile, set a rack in the center of the oven and preheat to 400ºF (204ºC). Bake for 30 to 35 minutes or until the pastry has puffed and is golden brown.
Step 5. Allow to cool in the cast iron or baking sheet for 20 minutes. Serve with vanilla bean ice cream and enjoy!!
Check out this video on how we make it!
Expert Tips
Thaw your puff pastry in the fridge overnight.
Every oven runs differently, so check on your galette after 30 minutes. Mine took about 32 minutes.
Allow to cool for 20 minutes before serving. When you take the galette out of the oven it may look like there is a lot of juice. However, as it cools, it will become jamy.
Serve with a huge scoop of vanilla bean ice cream and enjoy!
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📖 Recipe
Strawberry Puff Pastry Tart
- Total Time: 45 Minutes
- Yield: 4 to 6 servings
Description
The most incredible fresh Strawberry Puff Pastry Tart, served with vanilla bean ice cream! Not only is this tart charmingly rustic, it's also SUPER easy to make!
Ingredients
- 1 Sheet Puff Pastry
- 16 oz (454g) Fresh Strawberries
- 2 Tbsp Cornstarch or Cornflour
- ¼ Cup (50g) Brown Sugar, packed
- Zest of 1 Lemon
- 1 Tbsp Lemon Juice
- 1 Egg + 1 tablespoon Water (egg wash)
- Demerara Sugar
Instructions
-
Wash, hull and cut your fresh strawberries into halves. Transfer the strawberries into a medium sized bowl and combine with brown sugar, cornstarch, lemon juice, lemon zest and vanilla. Set aside.
-
Lightly flour your work surface and roll the thawed puff pastry to about a 10x12 inch (25x30 cm) rectangle. You can either transfer it to a cast iron pan or a parchment-lined baking sheet. Leaving a 2 to 3 inch (5 to 7.6 cm) border, arrange the strawberries cut side down and don't forget to add all the juices as well. The juices will turn into a delicious jam as it cools. Fold the dough over the strawberries. Keep it rustic, it doesn’t have to be perfect.
-
In a small bowl, beat together an egg and 1 tablespoon of water. Brush the egg wash on the edge of the dough and sprinkle with demerara or turbinado sugar. Place the assembled galette into the freezer to firm up for 15 minutes.
-
Meanwhile, set a rack in the center of the oven and preheat to 400ºF (204ºC). Bake for 30 to 35 minutes or until the pastry has puffed and is golden brown.
- Allow to cool in the cast iron or baking sheet for 20 minutes. Serve with vanilla bean ice cream and enjoy!!
Notes
- Any leftovers can be stored in an airtight container for up to 2 days on the counter.
- Prep Time: 15 Minutes
- Cook Time: 35 to 38 Minutes
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