Strawberry Puff Pastry Tart

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!

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!

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📖 Recipe

Strawberry Puff Pastry Tart

Lisa Huynh

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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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert, Tarts

Cuisine American, French

Yields 4 to 6 servings

INGREDIENTS

• ▢ 1 Sheet Puff Pastry thawed
• ▢ 16 Ounces 454g Fresh Strawberries
• ▢ 2 Tablespoons Cornstarch or Cornflour
• ▢ ¼ Cup (50g) Brown Sugar packed
• ▢ Zest of 1 Lemon
• ▢ 1 Tablespoon Lemon Juice
• ▢ 1 Teaspoon Vanilla Extract
• ▢ 1 Egg + 1 Tablespoon Water (egg wash)
• ▢ Demerara Sugar

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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.

  16 Ounces 454g Fresh Strawberries

  ¼ Cup (50g) Brown Sugar

  2 Tablespoons Cornstarch or Cornflour

  Zest of 1 Lemon

  1 Tablespoon Lemon Juice

  1 Teaspoon Vanilla Extract
• 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.

  1 Sheet Puff Pastry
• 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.

Keyword cinnamon, easy strawberry galette, galette, lemon, puff pastry, puff pastry galette, simple strawberry galette, strawberries, strawberry, super easy galette

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