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Strawberry Puff Pastry

Perfectly delicate puff pastry tart filled with pastry cream and fresh strawberries.
Prep Time1 hr
Cook Time7 hrs
Total Time8 hrs
Course: Dessert
Cuisine: Italian
Keyword: puff pastry, strawberry recipes
Servings: 10 servings
Calories: 600kcal
Author: Lizzy
Cost: $17


  • Plastic wrap
  • Bowl
  • Rolling Pin
  • Chinois
  • Sheet tray
  • spatula
  • bowl or mixer fitted with a paddle attachment
  • Dough hook
  • Knife
  • Bench scraper
  • Foil


  • 4 Cup Bread Flour
  • 1 Cup All Purpose Flour
  • 2 1/2 Tsp. Salt
  • 2 Cup Water, or as needed
  • 2 Cup Unsalted butter, at room temperature

Pastry Cream inspired by Tartine

  • 2 Cup 2 % Milk
  • 1 Vanilla bean
  • 1/4 Tsp. Salt
  • 3-4 Tbsp. Cornstarch
  • 1/2 Cup Sugar
  • 2 Eggs
  • 4 Tbsp. Unsalted butter
  • 1 Carton Strawberries, washed and sliced
  • 2 Tbsp. Water


  • Start by mixing the flours and salt together in a mixing bowl. I use my Kitchenaid to make all of my dough recipes but you could of course make this by hand as well. Pour water into the flour mixture and knead just until combined. We do not want a lot of gluten structure in this dough. It should not be sticky and should cleanly release from the bowl. Allow dough to rest for 10 minutes.
    While dough is resting, prepare your butter by lining up each block of butter until they create a perfect square. I like to use parchment paper to assist in making that perfect square of butter. Once you have completely filled all corners of your square with butter, place it on a small sheet tray and allow to chill in the fridge for 20 minutes. The butter should still be malleable to prevent breakage inside the dough.
    Pull out the dough and roll it into a long rectangle, about 1/2 inch thick. Keep in mind that you will need to wrap the slab of butter in the dough so roll accordingly to the size of your butter cube. Once you have your desired size of rectangle, unwrap your butter block from the parchment paper and place onto your dough. Wrap the butter in the dough so you only have a slight amount of dough on either side. Seal the butter in by crimping the dough and then place it back in the refrigerator for about 10 minutes so it can chill once more.
    This is where you will begin the lamination process!
    Take out your dough and carefully start rolling out the butter block and dough. Make sure not to be too forceful as your want the butter to stay inside the dough without breaking as much as possible. You also do not want any butter popping out of the seams of your dough! Roll out your dough into a long rectangle and then fold the dough into thirds overlapping the pieces. This is what is called your first "turn" or your first round of lamination. Place the dough back into the fridge for another 10 or 15 minutes and then repeat the process 4 more times. My kitchen has a tendency to stay on the warm side so I like to take notes of how hot or cold my dough is during lamination so I can refer back next time I make the recipe.
    Once you are done with the lamination process, roll out the dough to 1/4 thickness and cut into sheets to use in other projects. I like to place these sheets in my freezer well wrapped to use in the future!
    When you would like to use your puff pastry, preheat your oven to 450 F and pull out your sheet of puff pastry to completely thaw. Once the dough is able to be cut, cut into desired lengths and shapes and place on a cookie sheet with either parchment or foil placed down first. When making these tarts, I cut the puff pastry into small rectangles and then slightly cut a smaller rectangle inside creating a border. After it is baked, you are able to press down lightly which will create that tart like effect. Bake the puff pastry until golden, around 14 to 17 minutes. Enjoy!

For the pastry cream:

  • Place milk, vanilla bean, half of sugar and salt into a heavy bottom pan and place over medium heat. Stir to dissolve the sugar. While the milk is heating up, break two eggs into a bowl and quickly whisk the remaining sugar into the eggs. Continue whisking the egg mixture until the milk is simmering. Begin tempering the milk mixture into the egg mixture until everything is combined.
    Create a slurry with the cornstarch and water and then add to the egg mixture. Return the egg mixture back to the pot and start heating again just until the pastry cream coats the back of a spoon or the side of the pot. You will want to bring the mixture to a bowl to cook out the cornstarch and prevent it from tasting chalky. Strain and discard vanilla bean and allow to chill until firm. I like to place plastic wrap directly on the pastry cream to prevent a film from developing.


  • Wash the strawberries and slice long wise from the stem to the base of the fruit. Fill puff pastry tart shells with pastry cream and place slices of strawberries on top. Serve immediately! These do keep for a day or so in the refrigerator but they are best eaten immediately.