There’s something about the glossy shine of fresh strawberries nestled in a golden tart shell that feels like a celebration. This Glazed Fresh Strawberry Tart has become one of my most requested recipes especially during strawberry season when the berries are sun-ripened and bursting with natural sweetness.
Whether you’re planning a garden brunch or just craving something light and pretty after dinner, this tart brings a pop of color and freshness to any table. The beauty of this recipe is how simple it really is.
With just a handful of ingredients fresh strawberries, apple juice, sugar, cornstarch, and salt you can create a dessert that looks bakery-worthy without the fuss.
The glaze is key: it adds shine, seals in the juiciness, and offers a lovely contrast to the crisp, buttery shell. I use prepared tart shells to keep things quick and easy, but trust me, no one ever complains.
Pair it with a buttery Shortbread Cookie or a bold, spiced cup of Mexican coffee to round out the flavors.
I first made this tart for a friend’s baby shower in May, and it disappeared within minutes. Now, it’s my go-to for any spring or summer get-together. It’s light. It’s vibrant. And it’s incredibly easy to make ahead.
Strawberry desserts are trending like crazy right now, especially in hot weather months when people are leaning into fresh, no-fuss recipes that feel both indulgent and healthy. In fact, strawberries are the most consumed berry in the world, with an average American eating over 3.5 pounds per year!
Give this one a try and let me know how you made it your own I’d love to hear what toppings, crust tweaks, or berry combos you use!
Why This Is My Go-To Recipe?
I’ve made this Glazed Fresh Strawberry Tart more times than I can count, and each time it reminds me why I love it so much. Here’s what keeps me coming back and why you’ll probably fall for it too:
- It looks fancy but is secretly super simple: From start to finish, it takes less than 30 minutes. No complicated steps, no baking drama just stunning results every time.
- It’s the perfect way to rescue fresh berries: During strawberry season, I always have a few too many. This tart is my go-to way to put them to beautiful, delicious use.
- It’s endlessly flexible: I’ve swapped the crust for mini tart shells, graham cracker bases, even shortbread bottoms it always turns out amazing.
- It’s light enough to eat without guilt: Even my friends who “don’t eat dessert” go in for seconds. It’s sweet, but never too heavy.
- It feels healthy without trying too hard: With strawberries being low in calories and full of antioxidants, it’s one dessert I actually feel good about serving.
Glazed Fresh Strawberry Tart Recipe
Equipment
- Medium Saucepan
- Mixing Spoon
- Knife for hulling strawberries
- Tart shells (pre-baked)
- Pastry brush (optional, for glazing)
- Cooling rack or tray
Ingredients
- 12 4- inch prepared tart shells baked
- ⅔ cup white sugar
- 2 ½ tablespoons cornstarch
- 1 pinch salt
- 1 cup apple juice
- 3 cups fresh strawberries hulled
Instructions
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Slowly add apple juice while whisking to avoid lumps.
- Cook over medium heat, stirring constantly until thick and clear (about 5–7 minutes).
- Remove from heat and let the glaze cool slightly.
- Arrange hulled strawberries in pre-baked tart shells.
- Spoon or brush the glaze over strawberries to coat evenly.
- Chill tarts in the fridge for 10–15 minutes until set.
- Serve chilled and enjoy fresh!
Nutrition
Best Tips For a Flawless Glazed Strawberry Tart!
- Use room temperature strawberries:
Cold berries can cause the glaze to set unevenly or slide off. Let them sit at room temp for 10–15 minutes before assembling. - Dry the berries thoroughly:
After washing, gently pat them dry with a paper towel. Even a little moisture can water down the glaze or cause soggy tart shells. - Slice a few strawberries for visual contrast:
A mix of whole and halved berries gives the tart a more natural, elevated bakery look instead of a uniform layer. - Chill the glaze slightly before applying:
If it’s too hot, it’ll slide right off the berries. Too cold, and it won’t spread well. Aim for warm not hot or cold. - Glaze from the center out:
Start in the middle and gently work your way outwards with a spoon or brush. It helps keep the tart clean and prevents overflow. - Add a pinch of lemon zest to the glaze:
It brightens the flavor without overpowering the strawberry sweetness a subtle upgrade that makes people wonder what your secret is. - Use a pastry brush for better control:
Especially helpful if you’re working with smaller tartlets. It gives that polished, glossy finish without drowning the berries.
Quick Questions?
1. Can I make this tart a day ahead?
Ans: Yes! Just store it in the fridge and glaze the strawberries right before serving to keep them fresh and shiny.
2. What’s the best way to keep the tart shells from getting soggy?
Ans: Brush a thin layer of melted white chocolate inside the shell before adding the berries—it acts as a moisture barrier and adds flavor too.
3. Can I use frozen strawberries instead of fresh?
Ans: Not recommended for this recipe. Frozen strawberries release too much liquid and won’t hold their shape or glaze well.
4. Can I switch the apple juice with something else?
Ans: Absolutely. White grape juice or a light lemonade work well—just avoid anything too acidic or dark-colored, as it’ll change the glaze’s look and taste.
5. How long will these tarts stay fresh?
Ans: They’re best within 24 hours, but can last up to 2 days in the fridge. After that, the glaze and fruit can start to weep and soften.
6. Can I make this into one large tart instead of minis?
Ans: Definitely! Just use one large tart shell and follow the same steps. You might need a bit more glaze to cover everything evenly.
