🍓 Strawberry tart
Tarte aux fraises is a French tart of crisp shortcrust filled with vanilla pastry cream and covered with rows of fresh strawberries. The fruit is often brushed with a light sugar glaze to make it shine. It is creamy, juicy and fresh, and is a classic of late spring and early summer, served chilled.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g plain flour, 100 g cold butter, 1 egg yolk, 2 tbsp cold water
- 500 ml milk
- 4 egg yolks
- 80 g sugar plus 1 tbsp for the glaze
- 40 g cornflour
- 1 tsp vanilla extract
- 500 g strawberries, hulled and halved
Method
- Make the pastry, chill for 30 minutes, line a 22 cm tin and blind-bake at 180 °C for 20–25 minutes.
- Heat the milk; whisk the yolks, sugar and cornflour, pour in the hot milk, return to the pan and stir until thick. Add vanilla and cool.
- Spread the cooled pastry cream into the tart case.
- Arrange the strawberries on top in tight rows.
- Warm 1 tbsp sugar with 2 tbsp water and brush it over the fruit; chill before serving.
How to make it lighter
- Make the pastry cream with semi-skimmed milk.
- Use a thinner layer of cream and more strawberries.
- Cut 10 slices instead of 8 for a smaller portion.
History
Fresh fruit tarts on crème pâtissière are a long-standing part of French pâtisserie, and the strawberry version is the best-known seasonal example. It is sold in bakeries across France when local strawberries are in season.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →