Tarte aux Fraises classique (Printable)

Pâte sablée dorée, crème pâtissière vanillée et fraises fraîches nappées pour un service printanier.

# What You'll Need:

→ Shortcrust Pastry

01 - 2 cups all-purpose flour
02 - 9 tablespoons unsalted butter, cold and diced
03 - 2/3 cup confectioners' 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 - 1/3 cup cornstarch
11 - 2 tablespoons unsalted butter

→ Topping

12 - 1 pound fresh strawberries
13 - 2 tablespoons apricot jam
14 - 1 tablespoon water

# Steps:

01 - Combine the flour, salt, and confectioners' sugar in a bowl. Add cold butter and rub lightly with fingertips until the mixture resembles fine crumbs. Add the egg and mix until a uniform dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll the dough out and line a 9–10 inch tart pan. Prick the base with a fork. Cover with parchment and fill with pie weights. Bake for 20 minutes, remove weights, then bake for another 10 minutes until lightly golden. Cool completely.
03 - Heat the milk with vanilla to just under a boil. Whisk yolks with sugar, then add cornstarch. Slowly stir in some hot milk, return all to the saucepan, cook over medium heat, whisking until thickened. Remove from heat, stir in butter. Cover directly with plastic wrap and cool.
04 - Wash, hull, and slice the strawberries as desired.
05 - Spread cooled pastry cream in pastry shell. Arrange the strawberries decoratively over the cream.
06 - Warm the apricot jam with water. Brush gently over the strawberries to create a glossy finish.
07 - Refrigerate the assembled tart for at least 1 hour before slicing and serving.

# Expert Tips:

01 -
  • The first taste of cool pastry cream layered under juicy strawberries is a secret celebration of spring.
  • It transforms a simple afternoon into a moment of French café magic, no travel required.
02 -
  • I once forgot to chill the dough and it shrank into a sad, stubby shell—never skip that rest.
  • It took me years to realize letting the pastry cream cool completely kept the tart crisp and lovely, not soggy.
03 -
  • Sifting dry ingredients makes for extra-delicate pastry—worth the extra minute.
  • Adding a touch of lemon zest to the cream lifts all the flavors without overpowering the vanilla.

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