Tarte aux Fraises (Printable)
Pâte sablée, crème pâtissière onctueuse et fraises nappées d'abricot, à refroidir avant service.
# What You'll Need:
→ Shortcrust pastry
01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold, diced
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, split and scraped 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
# Directions:
01 - Combine flour, salt, and powdered sugar in a large bowl. Add cold butter and cut it into the flour with fingertips until the mixture resembles coarse crumbs. Incorporate the egg and mix just until a smooth dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out dough and fit into a 10-inch tart pan. Prick the base with a fork, line with parchment, and fill with pie weights. Bake for 20 minutes, remove weights and parchment, then bake another 10 minutes until lightly golden. Cool completely.
03 - Heat milk with vanilla over medium heat until just simmering. In a separate bowl, whisk together egg yolks and sugar until pale, then whisk in cornstarch. Gradually whisk in a little hot milk, then add the mixture back to the pot. Cook, stirring constantly, over medium heat until thickened. Remove from heat, whisk in butter, and cover with plastic wrap touching the surface. Chill until cold.
04 - Wash, hull, and slice strawberries according to preference.
05 - Spread pastry cream evenly over cooled tart shell. Arrange strawberries decoratively on top.
06 - Heat apricot jam with water until melted, then brush over strawberries with a pastry brush to give a glossy finish.
07 - Refrigerate assembled tart for at least 1 hour before slicing and serving.
# Expert Tips:
01 -
- The simple pleasure of brushing that final apricot glaze on top feels like the touch that makes you a pastry chef for a day.
- All it takes is one slice to turn a regular gathering into something that feels celebratory and bright.
02 -
- If you skip chilling the assembled tart, the crème and fruit will slip and make slicing messy.
- Patting strawberries dry before arranging prevents soggy pastry bottoms—one papery towel can be the hero.
03 -
- Pressing the dough gently up the sides of the tin avoids shrinking during baking.
- For the smoothest crème, strain it through a fine sieve before cooling—it&aposs a game changer for texture.