Tarte aux Fraises classique (Printable)
Pâte sablée, crème pâtissière veloutée et fraises fraîches nappées d'abricot — dessert printanier élégant.
# What You'll Need:
→ Shortcrust Pastry
01 - 2 cups all-purpose flour
02 - 9 tablespoons unsalted butter, cold and diced
03 - 2/3 cup powdered sugar
04 - 1 large egg
05 - 1 pinch salt
→ Pastry Cream
06 - 2 cups whole milk
07 - 1 vanilla bean or 1 teaspoon vanilla extract
08 - 1/2 cup granulated sugar
09 - 4 large egg yolks
10 - 1/3 cup cornstarch
11 - 2 tablespoons unsalted butter
→ Topping
12 - 1 pound fresh strawberries
13 - 2 tablespoons apricot jam
14 - 1 tablespoon water
# How to Make It:
01 - In a large mixing bowl, combine flour, salt, and powdered sugar. Add cold butter and rub with fingertips until mixture resembles fine crumbs. Incorporate the egg and blend just until the dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out dough and line a 9 to 10-inch tart pan. Prick base with a fork, cover with parchment paper and baking weights. Blind bake for 20 minutes, remove weights, and bake 10 minutes more until lightly golden. Let cool completely.
03 - Heat whole milk with vanilla bean (or extract) almost to a simmer. In a bowl, whisk egg yolks with granulated sugar, then add cornstarch. Temper with a bit of hot milk, mix well, then return to saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and incorporate butter. Cover directly with plastic film and chill until cooled.
04 - Wash, hull, and slice strawberries as desired.
05 - Spread cooled pastry cream onto the baked crust. Arrange strawberries evenly on top.
06 - Warm apricot jam with water. Brush gently over strawberries for a glossy finish.
07 - Refrigerate assembled tart for 1 hour before slicing and serving.
# Expert Advice:
01 -
- This tart’s secret lies in the silky vanilla cream hiding beneath the strawberries, elevating everything without ever overwhelming the fruit.
- Once you’ve seen how easily those everyday ingredients transform into a showstopper, you’ll dream up excuses to make it again and again.
02 -
- The first time I tried to shortcut chilling the pastry, it shrank halfway up the sides—patience really is key.
- Warming the milk gently with the vanilla helps prevent scrambling the eggs, so don’t rush this step.
03 -
- Let the finished tart sit at room temperature for 15 minutes before serving so the flavors fully bloom.
- Keep a pastry brush just for glazing fruit—you’ll never regret the investment.