Low Sodium Tarte aux Fraises
Indulge in the delicate flavors of a classic French dessert with this Low Sodium Tarte aux Fraises! Perfect for those looking to enjoy a lighter twist on a traditional favorite, this recipe features a buttery, homemade shortcrust pastry that cradles silky vanilla custard, topped with fresh, juicy strawberries. The tart is beautifully finished with a glossy apricot glaze, offering a touch of sweetness without compromising on health-conscious ingredients. With minimal sodium and a focus on fresh, wholesome components, this stunning dessert is as nutritious as it is delicious. Ideal for dinner parties or a casual treat, this recipe combines elegance and simplicity, making it a must-try for fans of strawberry desserts and French pastries alike. Prepare this show-stopping tart in just an hour and impress your guests with its vibrant colors and delightful flavors!
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 90 grams Unsalted butter (cold, diced)
- 3 tablespoons Ice-cold water
- 50 grams Granulated sugar
- 2 tablespoons Cornstarch
- 500 milliliters Whole milk
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 400 grams Fresh strawberries (hulled and sliced)
- 2 tablespoons Apricot jam (low sodium)
- 1 teaspoon Water
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch tart pan with a removable bottom.
In a large bowl, combine the all-purpose flour and granulated sugar. Add the cold, diced unsalted butter and rub it into the flour mixture using your fingertips until the mixture resembles coarse breadcrumbs.
Slowly add the ice-cold water, one tablespoon at a time, and bring the dough together with your hands. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled dough on a lightly floured surface to fit the tart pan. Gently press the dough into the pan, trimming any excess edges.
Use a fork to prick the base of the dough. Line it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake for an additional 10 minutes, or until lightly golden. Allow the crust to cool completely.
To make the custard, whisk the egg yolks, granulated sugar, and cornstarch in a bowl until pale and creamy. In a saucepan, heat the milk over medium-low heat until just beginning to steam (do not boil).
Gradually pour the hot milk into the egg mixture while whisking constantly to prevent curdling. Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until thickened.
Remove the custard from heat, stir in the vanilla extract, and transfer it to a bowl. Cover the surface with plastic wrap to prevent a skin from forming and let it cool to room temperature.
Once the crust and custard have cooled, spread the custard evenly into the tart shell. Arrange the sliced strawberries on top in a decorative pattern.
In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Gently brush the apricot glaze over the strawberries to give them a glossy finish.
Chill the tart in the refrigerator for at least 1 hour before serving. Slice and enjoy this stunning low sodium Tarte aux Fraises!
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 110.6 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 819 mg | 63% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1708 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
