Caramelized Strawberry Tart

Name: Caramelized Strawberry Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, softened; ¼ cup powdered sugar; 1 egg yolk; 1 tablespoon cold water; 2 cups fresh strawberries, hulled and halved; ¼ cup granulated sugar; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract

Highlighted under: Baking Ideas | Pastry & Pies

I recently discovered the joy of making a Caramelized Strawberry Tart, and it has quickly become one of my favorite desserts. The combination of sweet, caramelized strawberries over a buttery tart crust creates a delightful balance of flavors and textures that is simply irresistible. This recipe not only satisfies my sweet tooth but also impresses my family and friends every time I make it. With just a few ingredients, you can create a stunning dessert that looks as good as it tastes.

Created by

Monicas

Last updated on 2026-02-19T18:14:22.485Z

When I first attempted this tart, I was amazed at how beautifully the strawberries caramelized, releasing their natural sweetness and creating a gorgeous glaze that added a fancy touch. I learned that by cooking the strawberries gently in butter and sugar, I could enhance their flavor and achieve that perfect glossy finish that’s so appealing.

One of the best tips I picked up was to let the tart cool slightly after assembling. This allows the caramel to set a bit, making it easier to slice and serve without losing the lovely shape. Each bite offers a perfect blend of buttery crust and luscious fruit that’s hard to resist!

Why You Will Love This Recipe
Deliciously sweet caramelized strawberries bursting with flavor
Buttery tart crust that perfectly complements the fruit
A show-stopping dessert that's surprisingly easy to make

Understanding the Tart Crust

The tart crust is the foundation of your Caramelized Strawberry Tart, and getting it right is essential for a delicious result. When mixing the flour and powdered sugar, take care not to overmix after adding the butter; you want a crumbly texture that blends just until the dry ingredients are moistened. If you find the dough is too dry, adding an extra teaspoon of cold water can help bind it together. Roll it out on a floured surface to a thickness of about ¼ inch to ensure an even bake.

Refrigerating the crust for 30 minutes is crucial to prevent shrinkage while baking. While you await the chill, you can prepare your tart pan by lightly greasing it to facilitate easier removal once baked. Pay attention when pricking the crust with a fork, as this allows steam to escape and prevents bubbling during baking. The result should be a crisp, golden crust that contrasts beautifully with the sweet strawberries.

Caramelizing Strawberries Like a Pro

Caramelizing strawberries might seem daunting, but it's a simple process that enhances their natural sweetness. Start by using ripe, fresh strawberries, as their flavor will amplify when cooked. When melting the butter in your skillet, keep the heat at medium; you don't want it to burn before the strawberries soften. Once you add the strawberries and sugar, gently stir them occasionally to ensure even cooking. You'll know they're ready when they become glossy and syrupy, about 8-10 minutes.

If you find that your caramel is not thickening as expected, increase the heat slightly to promote more evaporation. Remember that the vanilla extract should be added at the end of cooking to maintain its fragrant aroma. If you want to add a twist, consider a splash of balsamic vinegar or a sprinkle of sea salt for a contrasting flavor that pairs wonderfully with the sweetness of the strawberries.

Serving Suggestions and Variations

For an elegant presentation, consider serving the tart with a dollop of freshly whipped cream or a scoop of vanilla ice cream alongside. The creamy texture complements the tartness of the strawberries beautifully. You can also garnish with mint leaves or a light dusting of powdered sugar for added flair. If you're feeling adventurous, try a layer of cream cheese or ricotta under the strawberries for a richer flavor and creaminess.

This Caramelized Strawberry Tart is versatile and operates well with other fruits. Substituting strawberries with ripe peaches or apricots will deliver a different but delightful flavor profile. If you’re looking for a gluten-free option, use a gluten-free flour blend for the crust. Just keep in mind that you may need to tweak the water amount slightly. To make ahead, you can prepare the crust and strawberries separately; the crust can be stored in the fridge for up to 2 days, while caramelized strawberries can sit in the fridge for 24 hours.

Ingredients

Tart Crust

1 ½ cups all-purpose flour
½ cup unsalted butter, softened
¼ cup powdered sugar
1 egg yolk
1 tablespoon cold water

Caramelized Strawberries

2 cups fresh strawberries, hulled and halved
¼ cup granulated sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Make sure to use fresh strawberries for the best flavor and texture.

Instructions

Prepare the Tart Crust

In a mixing bowl, combine flour and powdered sugar. Add the softened butter and mix until crumbly. Incorporate the egg yolk and cold water until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Bake the Tart Crust

Preheat the oven to 350°F (175°C). Roll out the chilled dough and fit it into a tart pan. Prick with a fork and bake for 15 minutes or until golden. Let it cool.

Caramelize the Strawberries

In a skillet, melt butter over medium heat. Add strawberries and sugar, cooking until caramelized, about 8-10 minutes. Stir in vanilla and remove from heat.

Assemble the Tart

Once the tart crust is cool, arrange the caramelized strawberries on top. Drizzle with any remaining caramel sauce from the skillet.

Serve the tart warm or at room temperature for the best experience.

Pro Tips

For an extra touch, serve with whipped cream or a scoop of vanilla ice cream on the side.

Troubleshooting Common Issues

If your tart crust turns out too crumbly, it may not have enough moisture. You can salvage it by adding cold water, one teaspoon at a time, and gently mixing until it forms a cohesive dough. Conversely, if it becomes too sticky, add a little more flour while rolling it out to maintain that perfect texture. Always remember to allow the crust to cool in the pan for about 10 minutes before attempting to remove it to avoid breaking.

For the caramelized strawberries, if they release too much juice and become watery, let them cook a bit longer until they thicken and caramelize properly. If you encounter any burning, simply lower the heat and stir frequently to redistribute heat. Having a spatula on hand helps scrape up any stuck bits, ensuring all the flavors meld together rather than burn.

Make-Ahead Tips

You can easily make the tart crust ahead of time. After preparing the dough, wrap it tightly in plastic wrap and freeze it for up to a month. When you're ready to bake, simply thaw it in the refrigerator overnight and proceed with rolling out and baking. This makes it an excellent option for unexpected guests or last-minute gatherings.

Caramelized strawberries, too, can be made a day in advance. Simply store them in an airtight container in the refrigerator. When you’re ready to assemble the tart, let them come to room temperature or warm them slightly in the skillet before topping your crust. This ensures you maintain that delightful texture and prevents the tart from becoming soggy.

Storing Leftovers

If you have leftover tart, store it in an airtight container in the refrigerator, where it will keep for up to three days. However, for the best texture, it’s best enjoyed fresh. Warm slices in the microwave for a few seconds if you prefer a slight warmth in the crust and strawberries without drying them out.

Freezing the tart is not recommended due to the delicate nature of the strawberries. However, if you want to preserve the crust separately, you can freeze it, and simply brew fresh strawberries when you’re ready to enjoy the tart again. This maintains both the flavor and texture, providing you with a delicious dessert in no time.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, but fresh strawberries yield the best flavor and texture.

→ How should I store leftovers?

Keep the tart covered and refrigerated for up to 2 days.

→ Can I make the tart crust ahead of time?

Absolutely! You can prepare the crust and freeze it for up to a month.

→ What if I don't have a tart pan?

You can use a pie dish as a substitute for the tart pan.