Tarte aux Fraises classique (Print Version)
Pâte sablée croustillante, crème pâtissière onctueuse et fraises fraîches nappées — parfait pour printemps et été.
# What You'll Need:
→ For the sweet pastry crust
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
→ For the 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
→ For the 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 mixing bowl. Add cold butter and rub between fingertips until mixture resembles coarse meal. Add the egg and mix until dough forms a uniform mass. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out the dough and line a 9–10 inch tart pan. Prick the base with a fork, cover with parchment paper, and fill with pie weights. Bake for 20 minutes. Remove weights and paper, then bake an additional 10 minutes until lightly golden. Let cool completely.
03 - In a saucepan, heat milk and vanilla until just simmering. In a bowl, whisk egg yolks with sugar, then blend in cornstarch. Gradually add some hot milk, whisking constantly, then pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until thickened. Remove from heat and whisk in butter. Cover with plastic wrap directly touching the surface and chill until cool.
04 - Wash, hull, and slice the strawberries as desired.
05 - Spread chilled pastry cream evenly into the cooled crust. Arrange strawberries decoratively on top.
06 - Gently heat apricot jam with water. Brush over strawberries to give a glossy finish.
07 - Refrigerate the tart for at least 1 hour before serving.
# Expert Advice:
01 -
- The first bite always feels like biting into late spring—fragrant, creamy, and just sweet enough.
- No one ever realizes quite how simple the steps are, but the result is endlessly impressive.
02 -
- Rushing the tart shell out of the oven can mean a soggy base—wait until it’s just golden and no sooner.
- Whisking the pastry cream constantly prevents lumps; any distraction almost always leads to trouble.
03 -
- Letting the tart shell cool completely before filling prevents a runny disaster later.
- Brushing the apricot glaze on even the edges of strawberries gives a jewel-like finish that always wows guests.