Tartes Aux Fraises Strawberry Tarts France
Delight in the elegance of French patisserie with these stunning *Tartes Aux Fraises* (strawberry tarts). This classic French dessert features buttery, golden tart shells filled with luscious vanilla-infused pastry cream and topped with glistening fresh strawberries. A delicate apricot jam glaze adds an irresistible shine and subtle sweetness, making these tarts as visually striking as they are delicious. Perfect for a summer gathering or a special treat, these tarts are a celebration of fresh, seasonal ingredients. With simple techniques like blind baking and crafting a creamy custard filling, this recipe invites both novice and experienced bakers to create a masterpiece straight out of a Parisian bakery. A quintessential French dessert, these strawberry tarts promise to impress both your eyes and taste buds.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Powdered sugar
- 125 grams Unsalted butter (cold, cubed)
- 1 large Egg yolk
- 2 tablespoons Cold water
- 500 milliliters Whole milk
- 1 bean or teaspoon Vanilla bean or vanilla extract
- 100 grams Granulated sugar
- 40 grams Cornstarch
- 4 large Egg yolks
- 25 grams Unsalted butter
- 500 grams Fresh strawberries
- 3 tablespoons Apricot jam
- 1 tablespoon Water
Instructions
Preheat the oven to 180°C (350°F) and lightly grease six 10 cm (4-inch) tartlet pans.
To make the tart shells, sift the flour and powdered sugar into a mixing bowl. Rub the cold, cubed butter into the mixture with your fingertips until it resembles breadcrumbs.
Add the egg yolk and cold water to the mixture. Gently knead until the dough comes together, being careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll out the chilled dough on a floured surface to about 2-3 mm thickness. Cut circles to fit the tartlet pans and carefully line each pan with the dough. Trim off any excess dough.
Prick the dough lightly with a fork, line each tart shell with parchment paper, and fill with baking beans or weights. Blind bake the tart shells for 15 minutes, then remove the weights and bake for an additional 5 minutes or until golden. Allow to cool completely.
To make the pastry cream, heat the milk and vanilla bean (split and seeds scraped) in a medium saucepan until just simmering. If using vanilla extract, add it later.
In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly, then return the mixture to the saucepan. Cook over medium heat, whisking continuously, until the cream thickens and starts to bubble.
Remove from heat and stir in the butter until smooth. If using vanilla extract, add it at this stage. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and cool completely.
Wash and hull the strawberries. Slice them in halves or quarters, depending on size.
Once the tart shells and pastry cream are cool, fill each shell with the cream, spreading it evenly.
Arrange the strawberry slices decoratively on top of the cream.
In a small saucepan, gently warm the apricot jam and water until combined and smooth. Brush the jam glaze over the strawberries to give them a glossy finish.
Refrigerate the tarts for at least 30 minutes to set before serving. Enjoy your French strawberry tarts!
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 39.9 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 300 mg | 6% | |
*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.
