📝 About This Recipe
A cornerstone of French pâtisserie, this Tarte aux Fraises captures the essence of a Parisian summer. It features a crisp, buttery Pâte Sablée shell filled with a velvety Crème Pâtissière and topped with a vibrant mosaic of glazed, sun-ripened strawberries. This dessert is the perfect balance of textures: the snap of the shortcrust, the silkiness of the cream, and the juicy brightness of the fruit.
🥗 Ingredients
Pâte Sablée (Sweet Shortcrust Pastry)
- 250 grams All-purpose flour (sifted)
- 150 grams Unsalted butter (cold, cubed)
- 90 grams Confectioners' sugar (sifted)
- 30 grams Almond flour (adds a nutty depth)
- 1 large Egg (at room temperature)
- 1 pinch Salt (fine sea salt)
Crème Pâtissière (Pastry Cream)
- 500 ml Whole milk (full fat for best results)
- 1 piece Vanilla bean (split and seeds scraped)
- 4 large Egg yolks (fresh)
- 100 grams Granulated sugar (divided)
- 40 grams Cornstarch (sifted)
- 30 grams Unsalted butter (cold, for a glossy finish)
Fruit and Glaze
- 500-600 grams Fresh strawberries (ripe, uniform size, hulled)
- 3 tablespoons Apricot jam (strained for the glaze)
- 1 tablespoon Water (to thin the jam)
- 2-3 sprigs Fresh mint (for garnish)
👨🍳 Instructions
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1
Prepare the Pâte Sablée: In a large bowl or food processor, pulse the flour, almond flour, confectioners' sugar, and salt. Add the cold cubed butter and rub with your fingertips (or pulse) until the mixture resembles fine breadcrumbs.
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2
Add the egg and mix just until the dough starts to clump together. Do not overwork it. Turn onto a surface, press into a flat disc, wrap in plastic, and chill for at least 1 hour.
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3
Preheat your oven to 175°C (350°F). Roll the chilled dough out on a lightly floured surface to a 3mm thickness. Carefully drape it over a 9-inch tart pan with a removable bottom, pressing it into the edges.
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4
Trim the excess dough, prick the base with a fork, and line with parchment paper and pie weights. Blind bake for 15 minutes, then remove weights and bake for another 10 minutes until golden brown. Let cool completely.
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5
Make the Crème Pâtissière: In a medium saucepan, bring the milk and vanilla bean seeds/pod to a simmer over medium heat.
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6
In a separate bowl, whisk the egg yolks and sugar until pale, then whisk in the cornstarch until smooth.
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7
Tempering: Slowly pour half of the hot milk into the egg mixture, whisking constantly to prevent curdling. Pour the entire mixture back into the saucepan.
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8
Cook the cream over medium heat, whisking vigorously and constantly until it thickens and a few bubbles pop on the surface. Remove from heat.
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9
Whisk in the 30g of cold butter until melted and glossy. Transfer to a clean bowl, cover with plastic wrap (touching the surface of the cream to prevent a skin), and refrigerate until cold.
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10
Assembly: Give the chilled pastry cream a quick whisk to loosen it up, then spread it evenly into the cooled tart shell using an offset spatula.
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11
Arrange the strawberries: Hull the strawberries and cut them in half vertically (or leave whole if small). Arrange them in concentric circles starting from the outside edge, pointing upwards.
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12
Prepare the glaze: Heat the apricot jam and water in a small saucepan until liquid. Strain through a fine-mesh sieve to remove lumps.
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13
Using a pastry brush, gently paint the strawberries with the warm apricot glaze for a professional, sparkling finish.
💡 Chef's Tips
Always chill your dough twice: once after mixing and again after lining the tart pan to prevent shrinkage. For the crispiest crust, you can 'waterproof' the baked shell by brushing it with a thin layer of melted white chocolate before adding the cream. Ensure your pastry cream is completely cold before assembly; a warm cream will make the crust soggy and the strawberries wilt. Choose strawberries that are similar in size for a more symmetrical and professional appearance. Do not wash your strawberries until right before using, and dry them thoroughly so they don't release water into the cream.
🍽️ Serving Suggestions
Serve with a glass of chilled Demi-Sec Champagne or a sweet Muscat de Beaumes-de-Venise. A dollop of lightly sweetened Crème Chantilly on the side adds an extra layer of indulgence. Pair with a hot cup of Earl Grey tea for a classic afternoon 'Goûter'. Best served within 4-6 hours of assembly to maintain the perfect contrast between the crisp shell and soft cream.