Tarte aux Fraises (Strawberry Tart)
This classic French strawberry tart is built on a crisp, buttery pastry shell filled with vanilla custard cream and topped with fresh, ripe strawberries. The key is blind-baking the crust until golden before adding the filling, which keeps everything firm and clean when sliced. It comes together in roughly 90 minutes and is best served the same day.
Equipment
- 9-inch tart pan
- Rolling pin
- Mixing Bowls
- Whisk
- Saucepan
- Sieve
Ingredients
For the Pastry:
- 1 ¼ cups all-purpose flour preferably unbleached
- ½ cup unsalted butter cold, diced
- 2 tablespoons granulated sugar
- 1 pinch salt
- 2 tablespoons cold water
For the Custard:
- 1 cup milk whole
- 2 teaspoons vanilla extract pure
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
For the Topping:
- 1 pound strawberries fresh, hulled and halved
- 1 tablespoon apricot jam melted, for glazing
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine flour, sugar, and salt. Add diced butter, rubbing between your fingers until the mixture resembles coarse crumbs. Stir in cold water until dough forms a ball. Wrap in plastic and chill for 20 minutes.
- Roll out the chilled dough on a floured surface to fit the tart pan. Fit gently into the pan, trimming edges. Prick the base with a fork and blind bake with pie weights for 15 minutes, or until light golden.
- For the custard, heat milk and vanilla in a saucepan until hot but not boiling. In another bowl, whisk sugar and cornstarch with egg yolks until pale. Slowly add hot milk to the egg mixture, whisking constantly. Return to the pan, cooking gently until thickened. Pass through a sieve, cool to room temperature.
- Spread cooled custard over tart base. Arrange strawberries on top, starting from the outside in a circular pattern. Brush with melted apricot jam for a glossy finish.
Notes
Tammy’s Tips:
- To boost the tart’s flavor, consider adding a hint of lemon zest to the custard or garnishing with fresh mint leaves.
- For a lighter custard, fold in whipped cream before spreading over the tart base.
Serving Suggestions:
- Serve the Tarte aux Fraises chilled, on a white platter for a stark contrast with the red strawberries, highlighting their fresh, vivid hue.
- Pair with a glass of chilled Champagne for a truly celebratory dessert.
Culinary Context:
- A true celebration of the strawberry season, this tart traces its roots back to rustic French patisserie, bringing joy with its simple yet refined execution.
- The base can be pre-baked a day in advance, while the custard can be refrigerated until it's needed.
Nutrition
Calories: 317kcalCarbohydrates: 41gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 126mgSodium: 25mgPotassium: 170mgFiber: 2gSugar: 21gVitamin A: 538IUVitamin C: 34mgCalcium: 65mgIron: 1mg
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