Tarte aux fraises classique (Printable)
Pâte sablée croustillante, crème pâtissière vanillée et fraises nappées pour un dessert printanier élégant.
# What You'll Need:
→ Sweet 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
→ 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 - 5 tablespoons cornstarch
11 - 2 tablespoons unsalted butter
→ Topping
12 - 1 pound fresh strawberries
13 - 2 tablespoons apricot jam
14 - 1 tablespoon water
# How To Make It:
01 - Combine flour, salt, and powdered sugar in a mixing bowl. Add cold diced butter and rub together with fingertips until texture resembles coarse crumbs. Incorporate egg and mix just until dough forms. Shape into a disc, 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. Pierce base with a fork. Cover with parchment paper and fill with pie weights. Bake for 20 minutes. Remove weights and paper, bake 10 minutes more until lightly golden. Cool completely.
03 - Heat milk with vanilla until just simmering. In a bowl, whisk egg yolks and sugar, then add cornstarch. Gradually whisk in a portion of hot milk. Return mixture to saucepan and cook over medium heat, stirring until thickened. Remove from heat, incorporate butter. Cover cream with plastic wrap directly on surface and cool.
04 - Wash, hull, and slice strawberries as desired.
05 - Spread cooled pastry cream evenly into tart shell. Arrange strawberry slices decoratively over cream.
06 - Warm apricot jam with water until fluid. Gently brush strawberries with glaze to impart shine.
07 - Refrigerate assembled tart for at least 1 hour before serving to set.
# Expert Suggestions:
01 -
- You get the satisfaction of making every layer from scratch, and it always feels like a triumph when you see those glossy strawberries on top.
- This tart is endlessly adaptable and looks impressive without tricky techniques.
02 -
- If you try to assemble or slice the tart before it's fully cooled, the cream will ooze out and the crust may crumble.
- Cutting the strawberries too far in advance releases their juices, so always prep just before assembling for best freshness.
03 -
- If you overwork the pastry, it can turn tough; stop mixing as soon as it comes together.
- Brushing the base with a little melted chocolate protects the crust from softening if you want to assemble early.