Tarte aux Fraises
Indulge in the elegance of French patisserie with this stunning Tarte aux Fraises, a classic strawberry tart that combines buttery shortcrust pastry, luscious vanilla-scented pastry cream, and vibrant fresh strawberries. Perfectly glossy thanks to a delicate apricot jam glaze, this dessert is a feast for both the eyes and the palate. With its combination of simple ingredients like cold butter, a vanilla bean, and seasonal strawberries, this recipe elevates everyday flavors into something truly extraordinary. Whether you’re hosting a dinner party or simply treating yourself, this show-stopping tart offers a symphony of textures—crisp crust, silky cream, and juicy fruit—that will leave your guests in awe. Ready in under two hours, it’s an unforgettable centerpiece for any occasion. Keywords: Tarte aux Fraises recipe, French strawberry tart, classic dessert, pastry cream, shortcrust pastry.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 40 grams Powdered sugar
- 1 pinch Salt
- 100 grams Unsalted butter, cold and cubed
- 1 large Egg
- 500 milliliters Whole milk
- 1 Vanilla bean, split and scraped
- 100 grams Granulated sugar
- 40 grams Cornstarch
- 4 Egg yolks
- 50 grams Unsalted butter, softened
- 500 grams Fresh strawberries, hulled and halved
- 2 tablespoons Apricot jam
- 1 tablespoon Water
Instructions
To prepare the pastry crust, combine the flour, powdered sugar, and a pinch of salt in a mixing bowl.
Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Add the egg and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 180°C (350°F). Roll out the chilled dough on a floured surface and line a 23cm (9-inch) tart pan. Trim any excess dough.
Line the pastry with parchment paper and fill with baking beans. Blind bake the pastry for 15 minutes. Remove the parchment and beans, then bake for an additional 10 minutes or until golden. Set aside to cool.
For the pastry cream, heat the milk and vanilla bean pod and seeds in a saucepan over medium heat until just boiling. Remove from heat and let it infuse for 10 minutes.
In a bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale.
Gradually pour the warm milk mixture over the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until the cream thickens and just begins to boil. Remove from heat and whisk in the softened butter until smooth.
Transfer the pastry cream to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and chill until set.
Fill the cooled tart shell with the chilled pastry cream, spreading it evenly.
Arrange the halved strawberries attractively on top of the pastry cream.
To make the glaze, heat the apricot jam and water in a small saucepan over low heat until melted. Brush the glaze over the strawberries to give them a shiny finish.
Allow the tart to set in the refrigerator for at least 1 hour before serving. Slice and serve chilled.
Nutrition Facts
Calories |
3400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1347 mg | 449% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 423.7 g | 154% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 215.6 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 904 mg | 70% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1937 mg | 41% | |
*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.
