Tarte aux Fraises onctueuse (Print View)
Pâte sablée croustillante, crème pâtissière onctueuse et fraises fraîches pour un dessert printanier élégant.
# What You'll Need:
→ For the sweet tart 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 kosher salt
→ For the 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
→ For the topping
12 - 1 pound fresh strawberries
13 - 2 tablespoons apricot preserves
14 - 1 tablespoon water
# How to Make:
01 - In a mixing bowl, combine flour, salt, and powdered sugar. Add diced cold butter and rub together using fingertips until the mixture resembles coarse meal. Incorporate the egg until a smooth dough forms. Shape into a ball, wrap in plastic, and chill for 30 minutes.
02 - Preheat oven to 350°F. Roll out the chilled dough and line a 9- or 10-inch tart pan. Prick the base with a fork, cover with parchment paper and baking weights. Bake for 20 minutes. Remove weights and parchment, then continue baking for 10 minutes until lightly golden. Set aside to cool.
03 - Heat milk with vanilla bean (split and scraped) or extract over medium heat until just simmering. Meanwhile, whisk egg yolks with granulated sugar, then add cornstarch until smooth. Slowly pour a little hot milk into the yolk mixture, whisk, then return everything to the saucepan. Cook, whisking constantly, until thickened. Remove from the heat and add butter. Cover directly with plastic wrap and cool completely.
04 - Rinse, hull, and slice strawberries as desired.
05 - Spread cooled pastry cream evenly in the cooled tart shell. Arrange strawberries decoratively over the cream.
06 - Heat apricot preserves with water until smooth, then brush over the strawberries for a glossy finish. Refrigerate for at least 1 hour before serving.
# Expert Suggestions:
01 -
- People will think you popped over to a Parisian bakery - but it's all from your own oven.
- The creamy custard nestled under that burst of fresh strawberries makes every bite a little celebration.
02 -
- Be sure to let the tart shell cool fully before adding the cream, or it might turn a bit soggy at the base.
- The jam glaze is best applied while still warm—if it cools, just gently reheat for a silky finish.
03 -
- Knead the dough as little as possible; every extra touch can make the crust tough instead of tender.
- Use the back of a spoon to swirl the cream in the tart for a beautiful, rustic appearance beneath your berries.