Tarte aux Fraises (Printable)
Pâte sablée dorée, crème pâtissière vanillée et fraises fraîches nappées pour un dessert printanier.
# What You Need:
→ For the Sweet Shortcrust Pastry
01 - 2 cups all-purpose flour
02 - 1/2 cup 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 pure 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:
01 - Combine the all-purpose flour, powdered sugar, and salt in a large mixing bowl. Add the cold, diced butter and rub together until the mixture resembles coarse crumbs. Incorporate the egg and mix until a smooth dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
02 - Preheat the oven to 350°F. Roll out the chilled dough on a floured surface and fit into a 9 to 10-inch tart pan. Prick the base with a fork, line with parchment paper, and fill with pie weights. Bake for 20 minutes, then remove the weights and parchment. Bake for an additional 10 minutes, or until lightly golden. Let cool completely.
03 - Heat the whole milk with the vanilla bean (split and scraped) or vanilla extract in a saucepan just to a simmer. In a separate bowl, whisk the egg yolks with sugar until pale. Add the cornstarch and whisk until smooth. Gradually pour some hot milk into the eggs, whisking constantly, then return the mixture to the saucepan. Cook over medium heat, stirring continuously, until thickened. Remove from the heat and stir in the butter. Cover directly with plastic wrap and cool completely.
04 - Wash, hull, and slice the strawberries as desired for topping.
05 - Spread cooled pastry cream evenly in the cooled tart shell. Arrange the prepared strawberries on top in an attractive pattern.
06 - Warm the apricot jam with water, then brush gently over the strawberries for a glossy finish. Refrigerate the tart for at least 1 hour before serving.
# Expert Tips:
01 -
- There’s a secret satisfaction in brushing warm apricot glaze over fresh fruit, revealing a beautiful shine that always impresses guests.
- Once you taste the delicate crunch of the pâte sablée paired with luscious vanilla crème pâtissière, you’ll wonder why you ever settled for store-bought tarts.
02 -
- Skipping the pastry chilling step once led to a sagging crust that just wouldn’t hold the cream, so never rush it.
- Spreading the glaze while the strawberries are cold helps it set to a delicate sheen, not a sticky mess.
03 -
- I always taste the crème pâtissière before chilling – a little salt can transform the flavor if it needs balance.
- For a bakery-style sheen, double strain your apricot glaze so every brushstroke goes on smooth and clear.