Tarte aux Fraises

Delight your taste buds with the elegance of *Tarte aux Fraises*, a classic French strawberry tart that’s as beautiful as it is delicious. This recipe combines a buttery, golden pastry crust with a luscious vanilla bean-infused pastry cream, creating the perfect foundation for a vibrant crown of fresh, juicy strawberries. A glossy apricot jam glaze adds both sweetness and a stunning shine, making this dessert an irresistible centerpiece for any gathering. Perfectly balanced and undeniably sophisticated, this tart is surprisingly easy to prepare, involving simple techniques like blind baking and custard-making. Whether you're hosting a summer soiree or indulging in an everyday treat, this stunning dessert will transport you straight to a charming Parisian pâtisserie.

Nutriscore Rating: 59/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 40 grams Powdered sugar
• 1 pinch Salt
• 100 grams Unsalted butter, cold and cubed
• 1 large Egg
• 500 milliliters Whole milk
• 1 Vanilla bean, split and scraped
• 100 grams Granulated sugar
• 40 grams Cornstarch
• 4 Egg yolks
• 50 grams Unsalted butter, softened
• 500 grams Fresh strawberries, hulled and halved
• 2 tablespoons Apricot jam
• 1 tablespoon Water

Directions

Step 1

To prepare the pastry crust, combine the flour, powdered sugar, and a pinch of salt in a mixing bowl.

Step 2

Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Step 3

Add the egg and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

Preheat the oven to 180°C (350°F). Roll out the chilled dough on a floured surface and line a 23cm (9-inch) tart pan. Trim any excess dough.

Step 5

Line the pastry with parchment paper and fill with baking beans. Blind bake the pastry for 15 minutes. Remove the parchment and beans, then bake for an additional 10 minutes or until golden. Set aside to cool.

Step 6

For the pastry cream, heat the milk and vanilla bean pod and seeds in a saucepan over medium heat until just boiling. Remove from heat and let it infuse for 10 minutes.

Step 7

In a bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale.

Step 8

Gradually pour the warm milk mixture over the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.

Step 9

Cook over medium heat, whisking constantly, until the cream thickens and just begins to boil. Remove from heat and whisk in the softened butter until smooth.

Step 10

Transfer the pastry cream to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and chill until set.

Step 11

Fill the cooled tart shell with the chilled pastry cream, spreading it evenly.

Step 12

Arrange the halved strawberries attractively on top of the pastry cream.

Step 13

To make the glaze, heat the apricot jam and water in a small saucepan over low heat until melted. Brush the glaze over the strawberries to give them a shiny finish.

Step 14

Allow the tart to set in the refrigerator for at least 1 hour before serving. Slice and serve chilled.

Nutrition Facts

Serving size	1729.8 grams (1729.8g)

Amount per serving	% Daily Value*
Calories	3400

Total Fat 167.60g	215%
Saturated Fat 95.40g	477%
Polyunsaturated Fat 2.50g
Cholesterol 1347mg	449%
Sodium 512mg	22%
Total Carbohydrate 423.70g	154%
Dietary Fiber 16.30g	58%
Total Sugars 215.60g
Protein 59.90g	120%

Vitamin D 403IU	2016%
Calcium 904mg	70%
Iron 14mg	80%
Potassium 1937mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 7.0%

Carbs: 49.2%