Tarte aux Fraises classique (Printable Version)
Pâte sablée, crème pâtissière onctueuse et fraises fraîches nappées pour un dessert printanier élégant.
# What You Need:
→ Shortcrust Pastry
01 - 2 cups (250 g) all-purpose flour
02 - 1/2 cup plus 1 tablespoon (125 g) unsalted butter, cold and diced
03 - 2/3 cup (80 g) confectioners’ sugar
04 - 1 large egg
05 - 1 pinch salt
→ Pastry Cream
06 - 2 cups (500 ml) whole milk
07 - 1 vanilla bean, split, or 1 teaspoon vanilla extract
08 - 1/2 cup (100 g) granulated sugar
09 - 4 large egg yolks
10 - 1/3 cup (40 g) cornstarch
11 - 2 tablespoons (30 g) unsalted butter
→ Topping
12 - 1 pound (500 g) fresh strawberries
13 - 2 tablespoons apricot jam
14 - 1 tablespoon water
# How to Make It:
01 - In a large bowl, combine flour, salt, and confectioners’ sugar. Add the cold butter and blend with fingertips until the mixture resembles fine crumbs. Incorporate the egg and mix just until a cohesive dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out the chilled dough and line a 9–10 inch tart pan. Prick the base with a fork, cover with parchment and pie weights. Bake blind for 20 minutes, remove weights, and bake another 10 minutes until golden. Allow to cool completely.
03 - Heat milk and vanilla until it steams but does not boil. Whisk egg yolks with sugar until pale, then mix in cornstarch. Gradually add some hot milk to temper the mixture, then pour everything back into the saucepan. Cook over medium heat, whisking steadily, until thickened. Remove from heat and whisk in butter. Cover directly with plastic and cool.
04 - Wash, hull, and slice the strawberries as desired.
05 - Spread the cooled pastry cream evenly in the baked shell. Arrange the strawberries decoratively on top.
06 - Gently heat apricot jam with water until melted. Brush gently over the strawberries to glaze.
07 - Refrigerate the assembled tart for at least 1 hour before serving.
# Expert Tips:
01 -
- This is the kind of dessert that wows everyone with very little effort—and I truly mean it.
- The combination of crisp crust, lush cream, and bright strawberries never fails to bring someone back for seconds.
02 -
- If you rush chilling the pastry or cream, you’ll end up with a soggy bed or runny filling—patience is non-negotiable here.
- Suddenly discovering the difference a gentle hand makes with the dough turned my crust from tough to simply perfect.
03 -
- Chilling your rolling pin before working the dough keeps everything cooler for that melt-in-your-mouth crust.
- Strain your glaze for a professional shine—no bits, just beauty.