Tarte aux Fraises classique (Printable)
Pâte sablée croustillante, crème pâtissière onctueuse et fraises nappées d'abricot, parfaite pour un dessert printanier.
# What You'll Need:
→ Sweet Pastry Crust
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
→ Pastry 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
# Directions:
01 - In a large bowl, combine flour, powdered sugar, and salt. Add the cold butter and rub into the dry ingredients with fingertips until the mixture resembles coarse crumbs. Add the egg and mix until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
02 - Preheat the oven to 350°F. Roll the dough on a floured surface and line a 9-10 inch tart pan. Prick the base with a fork. Cover with parchment paper and fill with pie weights or dried beans. Blind bake for 20 minutes. Remove weights and paper, bake 10 more minutes until golden. Cool completely.
03 - Heat milk with split vanilla bean or vanilla extract in a saucepan until just simmering. In a separate bowl, whisk egg yolks with sugar. Add cornstarch and blend until smooth. Gradually pour some hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring, until thickened. Remove from heat and stir in butter. Place plastic wrap directly onto the surface and cool completely.
04 - Wash, hull, and slice the strawberries as desired.
05 - Spread the cooled pastry cream evenly into the baked tart shell. Arrange the strawberries over the cream in a decorative pattern.
06 - Warm the apricot jam with water in a small pan or microwave until liquefied. Brush the strawberries with the glaze for a shiny finish.
07 - Refrigerate for at least 1 hour before slicing and serving.
# Expert Tips:
01 -
- This tart is a not-so-well-kept secret for wowing friends when you need something as beautiful as it is delicious.
- Making pâte sablée from scratch feels surprisingly empowering and lets you control the buttery crispness in every bite.
02 -
- If you skimp on chilling the crust, it will shrink or turn tough – I learned this the hard, crumbly way.
- Letting the pastry cream cool with film pressed to its surface keeps it smooth and prevents the dreaded skin.
03 -
- Knead the dough just enough to come together; overworking makes the crust chewy.
- A mix of halved and sliced strawberries gives a more artful and less stiff look every time.