Tarte aux Fraises classique (Printable)
Pâte sablée, crème pâtissière onctueuse et fraises fraîches pour un dessert printanier, léger et gourmand.
# What You'll 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 - Pinch of salt
→ For the pastry cream
06 - 2 cups whole milk
07 - 1 vanilla bean, split, 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
→ For the topping
12 - 1 pound fresh strawberries
13 - 2 tablespoons apricot jam
14 - 1 tablespoon water
# How to Cook:
01 - Combine flour, salt, and powdered sugar in a mixing bowl. Add butter and rub in with fingertips until mixture resembles coarse crumbs. Mix in the egg until dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out dough and line a 9–10 inch tart pan. Prick the base with a fork, cover with parchment and pie weights. Bake for 20 minutes, remove weights, and bake 10 minutes more until lightly golden. Cool completely.
03 - Heat milk with vanilla until just simmering. In another bowl, whisk egg yolks with sugar, then whisk in cornstarch. Gradually add a little hot milk to the yolks, whisking constantly. Return mixture to the saucepan and cook over medium heat, stirring until thickened. Remove from heat, stir in butter, and cover with plastic wrap pressed directly onto the surface; cool completely.
04 - Wash, hull, and slice the strawberries as desired.
05 - Spread cooled pastry cream evenly in the tart shell. Arrange strawberries decoratively on top.
06 - Heat apricot jam with water until smooth. Gently brush the strawberries with the glaze for a shiny finish.
07 - Refrigerate the tart for 1 hour before slicing and serving.
# Expert Advice:
01 -
- The subtle crunch of buttery crust paired with silky vanilla cream is a little slice of Paris at home.
- This tart deserves a spot in your rotation because it always makes a simple gathering taste like something special.
02 -
- Once, forgetting to chill the dough led to a sad, slumped crust—lesson learned, that step is non-negotiable.
- Brushing off excess strawberry juice before assembling keeps the base crisp instead of soggy, a small discovery that made a huge difference.
03 -
- Resist overmixing the tart dough or you’ll lose that tender, melt-away texture.
- To make the glaze look professional, brush only once and avoid doubling back—too much touching dulls the shine.