Tarte aux Fraises classique (Printable Format)
Pâte sablée, crème pâtissière onctueuse et fraises nappées d'abricot, idéal pour printemps et été.
# What You Need:
→ Shortcrust Pastry
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
→ Custard 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
→ Topping
12 - 1 pound fresh strawberries
13 - 2 tablespoons apricot jam
14 - 1 tablespoon water
# How-To Steps:
01 - In a large mixing bowl, combine all-purpose flour, a pinch of salt, and powdered sugar. Add cold, diced butter and rub with fingertips until the mixture resembles coarse crumbs. Incorporate the egg and gently mix until a homogeneous dough forms. Shape into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out the chilled dough and line a 9–10 inch tart pan. Prick the base with a fork. Cover with parchment paper and fill with baking weights. Bake for 20 minutes, then remove weights and parchment and bake for an additional 10 minutes until lightly golden. Allow to cool completely.
03 - Heat the whole milk with the split vanilla bean or vanilla extract until steaming. In a separate bowl, whisk egg yolks with granulated sugar until pale, then whisk in cornstarch. Gradually pour in some of the hot milk, stir well, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened. Off the heat, whisk in butter. Place a layer of plastic wrap directly on the surface and chill.
04 - Wash, hull, and slice the strawberries as desired.
05 - Spread the cooled custard cream inside the tart shell. Artistically arrange the sliced strawberries over the custard.
06 - Gently heat apricot jam with water until liquid. Using a pastry brush, delicately glaze the strawberries to impart shine.
07 - Refrigerate the tart for at least 1 hour before serving.
# Expert Suggestions:
01 -
- The combination of cool pastry cream and bursting sweet strawberries offers a contrast you simply can&'t get from a store-bought tart.
- Making it yourself means you can taste every layer—down to the tender crust you&'ve secretly nibbled from the pan edge.
02 -
- I once skipped chilling the dough to save time—it shrank halfway down the pan and looked like a biscuit bowl.
- Lining the dough with parchment and weights for blind baking was a game changer, the difference between perfect crust and pastry balloon.
03 -
- Give the tart a full hour in the fridge for the flavors to meld and the cream to set.
- The jam glaze not only adds shine—it subtly seals the fruit, keeping things fresher longer.