Description
Tarte aux Fraises is a delightful and elegant French strawberry tart, perfect for birthdays or any special occasion. It features a sweet, buttery pastry crust filled with creamy vanilla custard and topped with fresh, ripe strawberries.
Ingredients
Scale
- For the Sweet Pastry Crust (Pâte Sucrée):
- 1 1/4 cups (150g) all-purpose flour
- 1/2 cup (50g) confectioners’ sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2–3 tablespoons ice water
- For the Vanilla Custard (Crème Pâtissière):
- 2 cups (473ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- Pinch of salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Topping:
- 1 pound (450g) fresh strawberries, hulled and halved or quartered
- Apricot jam, for glaze (optional)
1/2 cup (113g) cold unsalted butter, cut into cubes
Instructions
- Make the Pastry Crust: In a food processor, combine the flour, confectioners’ sugar, and salt. Pulse until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Add to the flour mixture and pulse until the dough just comes together. If the dough is too dry, add the remaining ice water, 1 tablespoon at a time.
- Turn the dough out onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
- Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is lightly golden. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is golden brown.
- Let the crust cool completely before filling.
- Make the Vanilla Custard: In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Whisk until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- Remove from heat. In a small bowl, whisk together the egg yolks. Gradually whisk a small amount of the hot milk mixture into the egg yolks to temper them.
- Pour the egg yolk mixture back into the saucepan and cook over low heat, stirring constantly, for 1-2 minutes, or until the custard is thick and smooth.
- Remove from heat and stir in the butter and vanilla extract.
- Pour the custard into a bowl, cover with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until chilled.
- Assemble the Tart: Pour the chilled custard into the cooled tart crust and spread evenly.
- Arrange the strawberries on top of the custard in a decorative pattern.
- If desired, brush the strawberries with apricot jam to glaze them.
- Refrigerate the tart for at least 30 minutes before serving.
Notes
- For a richer flavor, use heavy cream instead of whole milk in the custard.
- You can use other fruits in place of the strawberries, such as raspberries, blueberries, or blackberries.
- The tart crust can be made ahead of time and stored in the refrigerator for up to 3 days.
- The vanilla custard can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Tarte aux Fraises, French Tart, Strawberry Tart, Dessert, Pastry, Custard, Baking, Birthday Cake