Tarte aux Fraises

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 190 C conventional / 170 C fan. Lightly butter a 12-14 cm tart tin if needed. Wash, dry, hull, and halve or quarter the strawberries depending on size so they will sit neatly later.

   250 g fresh strawberries
2. 2

   Make the pate sucree: in a bowl, rub the plain flour, icing sugar, and salt with the cold butter until the mixture looks like fine breadcrumbs with a few pea-sized pieces left; those small butter pieces help tenderness. Add the egg yolk and cold water, then mix just until the dough comes together. Do not overwork or the shell will shrink and toughen.

   100 g plain flour25 g icing sugar1 pinch fine salt50 g cold unsalted butter, diced1 egg yolk10 ml cold water
3. 3

   Roll the dough between sheets of baking paper to about 3 mm thick and line the tart tin. Press it well into the corners without stretching it. Trim the edges, prick the base lightly with a fork, and chill or freeze briefly until firm; this short rest helps prevent shrinkage.

4. 4

   Blind-bake the tart shell for 12 minutes using baking paper and baking weights or dried beans, then remove the weights and bake 6-8 minutes more until evenly light golden and dry to the touch. Cool the shell completely before filling.

5. 5

   While the shell bakes, make the creme patissiere. Heat the milk with the vanilla extract in a small saucepan until just steaming, not boiling. In a bowl, whisk the egg yolks, caster sugar, and cornflour until smooth and pale.

   200 ml whole milk5 ml vanilla extract2 egg yolks40 g caster sugar16 g cornflour
6. 6

   Slowly pour the hot milk into the egg mixture while whisking constantly to temper it. Return everything to the saucepan and cook over medium heat, whisking continuously and reaching into the corners, until the custard thickens, becomes glossy, and bubbles for 30 seconds; this cooks out the starch fully. Remove from the heat and whisk in the butter.

   200 ml whole milk2 egg yolks40 g caster sugar16 g cornflour15 g unsalted butter
7. 7

   Transfer the creme patissiere to a plate or shallow bowl and cover the surface directly to prevent a skin. Cool for about 10 minutes, stirring once or twice so it cools faster but stays smooth.

8. 8

   For the glaze, gently warm the apricot jam with the water until fluid, then strain if lumpy. This should be glossy and brushable, not thick like spreadable jam.

   40 g apricot jam10 ml water
9. 9

   Whisk the cooled creme patissiere until smooth, then spread it evenly into the cooled tart shell. Arrange the strawberries closely on top in a decorative pattern, cut side down where possible for a neater finish.

   250 g fresh strawberries
10. 10

    Brush the strawberries lightly with the warm apricot glaze for shine and to protect the fruit. Chill or let stand for 10 minutes so the filling settles slightly, then serve the tart the same day for the crispest pastry.

    40 g apricot jam10 ml water

Origin & History

Tarte aux Fraises is a classic French patisserie tart built on a crisp sweet pastry shell filled with creme patissiere and topped with fresh strawberries. It reflects the French tradition of fruit tarts that showcase seasonal produce with precise pastry technique and elegant presentation.