Tarte aux Fraises classique (Printable)
Pâte sablée, crème pâtissière et fraises fraîches pour un dessert printanier au fini brillant.
# What You'll Need:
→ For the shortcrust pastry
01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and diced
03 - 2/3 cup confectioners’ 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 pure vanilla extract
08 - 1/2 cup granulated sugar
09 - 4 large egg yolks
10 - 5 tablespoons 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:
01 - In a mixing bowl, combine flour, salt, and confectioners’ sugar. Incorporate the cold butter using fingertips until the mixture resembles fine crumbs. Add the egg and mix until a homogeneous dough is formed. Shape into a ball, wrap in plastic film, and chill for 30 minutes.
02 - Preheat oven to 350°F. Roll out the chilled dough and line a 10-inch tart pan. Prick the base with a fork, cover with parchment paper, and fill with pie weights. Bake for 20 minutes, remove the weights and paper, then bake for an additional 10 minutes until lightly golden. Allow to cool completely.
03 - Heat the milk with the vanilla until just simmering. In a separate bowl, whisk egg yolks with sugar until pale, add cornstarch and mix well. Gradually pour in a small amount of hot milk, whisk, then return everything to the saucepan. Cook over medium heat, stirring constantly, until thickened. Off the heat, blend in the butter. Cover with plastic wrap touching the surface and chill until cool.
04 - Wash, hull, and slice the fresh strawberries as desired.
05 - Spread the chilled pastry cream evenly in the cooled tart shell. Arrange the strawberries attractively on top.
06 - Gently heat the apricot jam with water, blend until smooth, and, using a pastry brush, lightly glaze the surface of the strawberries for a glossy finish.
07 - Refrigerate the tart for 1 hour before serving to ensure proper set and flavor development.
# Expert Tips:
01 -
- The vanilla-laced pastry cream feels like a baker's secret gift in every forkful.
- Arranging fresh strawberries on the silky filling always feels like edible art, making any table look festive.
02 -
- Piling hot pastry cream into the shell will make the crust soggy—wait until it's cooled completely.
- A thin layer of jam under the cream can keep the base crisp longer and adds a sneaky layer of flavor.
03 -
- Always cool the pastry before adding cream to prevent a soggy base.
- Strain the pastry cream for perfect smoothness if any lumps sneak in (no one will ever know).