This tart isn’t about fancy pastry techniques or perfect lattice crusts. It’s about the smell—bright, sharp sweetness of fresh strawberries mingling with a touch of vanilla and a glint of honey.
The crunch of a simple butter crust makes you forget all those fancy, intimidating recipes. I didn’t realize how much I needed this until I stirred the glaze—just sugar, lemon juice, and a little butter—and suddenly everything felt a tiny bit more manageable.
Strawberries are at their peak right now. Juicy, fragrant, almost too easy to eat outright. I love how this tart makes that easy beauty into something special without fuss. Right now, when everything feels like a lot, a slice of this feels like a quiet nod. Like saying, yeah, even on the chaos days, sweetness counts.
Strawberry Vanilla Tart
Equipment
- Mixing bowls
- Rolling pin
Ingredients
- 1 1/4 cups all-purpose flour for the crust
- 1/2 cup unsalted butter cold, cut into cubes
- 1/4 cup granulated sugar for the crust
- 1 large egg yolk for binding the crust
- 1/2 teaspoon vanilla extract in the crust
- 1 pint fresh strawberries hulled and sliced
- 1/4 cup honey for glaze
- 2 tablespoons lemon juice for glaze
- 2 tablespoons unsalted butter melted, for glaze
Instructions
- In a mixing bowl, combine flour and sugar. Add cold, cubed butter and use a pastry cutter or fingertips to cut in until the mixture resembles coarse crumbs. Mix in egg yolk and vanilla extract until the dough begins to come together. Press the dough into a disk, wrap in plastic, and chill in the refrigerator for 15 minutes.1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 1 large egg yolk, 1/2 teaspoon vanilla extract
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a tart pan. Carefully transfer the crust to the pan, pressing into the edges. Dock the bottom with a fork and bake for 15 minutes or until golden brown. Remove and cool completely.1 1/4 cups all-purpose flour
- Meanwhile, prepare the strawberry topping by slicing the strawberries uniformly. In a small saucepan, combine honey, lemon juice, and melted butter. Bring to a gentle simmer over medium heat, stirring until the mixture thickens slightly and becomes glossy, about 2-3 minutes. Remove from heat and let cool slightly.1/4 cup honey, 2 tablespoons lemon juice, 2 tablespoons unsalted butter
- Arrange the sliced strawberries evenly over the cooled tart crust, creating a colorful and inviting pattern. Drizzle the warm glaze over the strawberries, allowing it to seep into the fruit for shine and flavor.1 pint fresh strawberries, 1/4 cup honey
- Optional: Chill the tart in the refrigerator for 15 minutes to set the glaze and enhance flavor. Serve at room temperature or slightly cooled, with visible glossy strawberries and a crisp crust.
It’s funny how a simple thing can make you pause. Real simple. Just pastry, berries, sugar. Maybe that’s all we need for now—something straightforward, honest, sweet. If you make it, let me know if it changed your afternoon like it did mine.
