Tarte aux Fraises (Printable)
Pâte sablée, crème pâtissière onctueuse et fraises fraîches pour un dessert printanier.
# What You'll Need:
→ Shortcrust Pastry
01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
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 - Combine flour, salt, and powdered sugar in a large mixing bowl. Incorporate cold butter using fingertips until the mixture resembles coarse crumbs. Add the egg and blend until a smooth dough forms. Shape into a ball, cover with plastic wrap, and chill for 30 minutes.
02 - Preheat oven to 350°F. Roll out the dough and line a 9 to 10-inch tart pan, trimming edges. Prick base with a fork, cover with parchment paper, and fill with pie weights. Bake for 20 minutes, remove weights and parchment, then bake an additional 10 minutes until golden. Set aside to cool completely.
03 - Heat milk with vanilla bean (split and scraped) or vanilla extract until steaming, not boiling. In a bowl, whisk egg yolks with sugar. Add cornstarch and mix until smooth. Gradually add hot milk, whisking constantly, then return mixture to saucepan. Cook over medium heat, stirring until thickened. Remove from heat and fold in butter. Press plastic wrap directly onto cream surface and cool completely.
04 - Wash, hull, and slice strawberries as desired.
05 - Spread cooled pastry cream evenly in the baked tart shell. Arrange strawberries in a decorative pattern atop the cream.
06 - Warm apricot jam with water until smooth. Brush glaze gently over strawberries for a glossy finish.
07 - Refrigerate assembled tart for at least 1 hour prior to serving to allow flavors to develop.
# Expert Tips:
01 -
- This tart stays crisp and lush, with a fragrance so tempting you’ll want to eat it straight from the baking rack.
- Each layer – buttery crust, silky vanilla cream, and delicate fruit – comes together in a way that makes every bite feel like a small celebration.
02 -
- If the crust is overworked or warm, it will shrink or crack – chill makes all the difference.
- Letting the pastry cream cool with plastic directly on top ensures it stays creamy and doesn’t form an unpleasant skin.
03 -
- Knead pastry just until it comes together – overmixing creates a tough base.
- For an extra fragrant cream, infuse the milk with lemon zest for thirty minutes before straining it out.