I absolutely love this recipe because it perfectly balances the freshness of ripe strawberries with the creamy indulgence of silky pastry cream, making every bite a delightful experience. Plus, making the buttery tart crust from scratch makes me feel like a pro in the kitchen, and the end result is so worth it when you see the beautiful, glossy finish from the apricot glaze!
I adore the timeless beauty of a Classic French Strawberry Tart, or Tarte Aux Fraises. My favorite aspect is the buttery, melt-in-your-mouth crust, made with very cold unsalted butter and a whisked-in touch of sweetness from granulated sugar.
It’s a tart you want to cream a little with the back of your fork, like a freshly made biscuit, and speed-load into your mouth. Yes, I said cream it.
(I was going to use the verb “melt” and then had a better idea.) Topped with very luxurious crème pâtissière that’s been infused with fresh vanilla bean and fresh strawberries–it’s a tart you want to eat while reclining in a sunbeam, preferably with a glass of ice-cold rosé. Also, we shouldn’t shake hands afterwards.
This is a messy tart.
Ingredients
Flour for all purposes: Offers architecture and starch—there’s no substitute for either in the crust.
Ingredients that correspond to four functions have been chosen.
Butter without salt: Contributes richness and flakiness to the crust, containing a high level of fat.
Sugar has sweetening properties and provides some tenderness, certainly to the crust, but also to the cream.
It is the only sweetening agent in this recipe.
Sugar is composed of sucrose, which is 100% carbohydrate.
In the dough that we make, a portion of the sugar is not (immediately) available as energy to the yeast.
That is because in this traditional French-style dough, the sugar has not been dissolved in water.
Yolks: Thicken the pastry cream; provide protein, and richness.
Vanilla bean: Introduces the scent and taste that make the dessert so much more fragrant and flavorful.
Strawberries, fresh: Supply natural sweetness, an abundance of vitamin C, and a gorgeous color.
Jam made from apricots: Contributes rich fruit sugars to add sweetness and shine when used as a glaze.
Pastry cream: Creamy filling, adds richness and smooth texture.
Ingredient Quantities
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- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and halved
- ½ cup apricot jam
- 2 tablespoons sugar (optional, for dusting the strawberries)
- 1 cup crème pâtissière (pastry cream)
- 1 cup whole milk
- 3 large egg yolks
- ½ vanilla bean, split and seeds scraped
- ¼ cup granulated sugar (for the pastry cream)
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
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Instructions
1. Prepare the Pastry Cream:
In a medium saucepan heat the milk with the seeds scraped from half a vanilla bean until it’s just below simmering. Meanwhile, whisk the egg yolks, sugar, and cornstarch together in a separate bowl until nearly fluffy. When the milk is ready, pour it into the bowl in a slow, steady stream while whisking nonstop. When it’s all in, pour the mixture back into the saucepan and cook over medium heat, stirring almost constantly, until it thickens to the point where you can draw a line through it and see the bottom of the pan. Remove from the heat and stir in the butter.
2. Make the Tart Crust:
In a food processor, mix 1 ¼ cups all-purpose flour, ½ cup of chilled unsalted butter, and ¼ cup granulated sugar. Pulse until the ingredients look like coarse crumbs. Add 1 large egg yolk, 2 tablespoons of cold water, and 1 teaspoon of vanilla extract. Pulse until the dough comes together. Wrap it in plastic wrap and chill for 30 minutes.
3. Roll and Bake the Crust:
Set the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Spread a light dusting of flour on your work surface, and roll out the dough to about 1/8-inch thick. Fit the dough into a 9-inch tart pan, making sure it hugs the edges perfectly. This pan is just the right size; if you use one that is too big, the tart will be too thin, and if you use one that is too small, the tart will be too thick. Prick the base with a fork, line with baking paper, and fill with baking weights.
4. Prepare the Strawberries:
To hull and halve two cups of fresh strawberries. If desired, you can dust them with sugar to sweeten them.
5. Assemble the Tart:
In the baked tart shell, spread the cooled pastry cream in an even layer.
6. Arrange the Strawberries:
Place the strawberries that have been cut in half very carefully on top of the cream pastry. Create a circular pattern with them. Start from the outside and work your way toward the inside.
7. Glaze the Tart:
In a small saucepan, over low heat, combine ½ cup apricot jam and 1 tablespoon water and heat until smooth. Pour through a strainer to remove any solids.
8. Apply the Glaze:
Using a pastry brush, gently apply the warm apricot glaze over the strawberries to give them a beautiful sheen and to seal the fruit.
9. Chill the Tart:
Put the tart together and set it in the fridge to chill. Just don’t be so hasty that you skip this step. It’s pretty important. Letting the assembled tart chill also lets the flavors meld together before you serve it.
10. Serve and Enjoy: After chilling, cut your Classic French Strawberry Tart into portions and serve. Indulge in the vibrant flavor of fresh strawberries coupled with the silky texture of the pastry cream and the delicate crunch of the light, buttery crust. Enjoy it with a cup of coffee for breakfast or brunch. You can also serve it as a refreshing dessert after a summer meal.
Equipment Needed
1. Medium saucepan
2. Whisk
3. Mixing bowls
4. Fine mesh strainer (optional for glaze)
5. Food processor
6. Plastic wrap
7. Rolling pin
8. 9-inch tart pan
9. Fork
10. Baking paper
11. Baking weights (or dried beans)
12. Small saucepan
13. Pastry brush
FAQ
-
What type of crust is used for the Tarte Aux Fraises?
The tart uses a classic shortcrust pastry, made with all-purpose flour, unsalted butter, granulated sugar, and an egg yolk, providing a rich and flaky base. -
How is the crème pâtissière prepared?
Heat the whole milk and vanilla bean seeds. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Slowly temper the egg mixture with the hot milk, then return to the stove, whisking until thick. Finish with a bit of butter for shine and flavor. -
Can the tart be made in advance?
Yes, you can prepare the crust and pastry cream a day ahead. Assemble the tart with fresh strawberries and glaze before serving for optimal freshness. -
How is the glaze applied to the strawberries?
Heat the apricot jam until liquid and brush over the strawberries to give them a glossy finish. -
Can other fruits be used instead of strawberries?
Absolutely, while strawberries are traditional, you can use other fresh berries or fruits such as raspberries, blueberries, or sliced kiwi. -
Is it necessary to include the optional sugar for the strawberries?
The additional sugar is optional and depends on your taste preference as well as the natural sweetness of the strawberries used.
Substitutions and Variations
Instead of using all-purpose flour with a nuttier flavor, you can use whole wheat flour to make the crust. That’s one of the benefits of making the crust from scratch. You can use any flour you want!
Cubed and solidified coconut oil can be used in place of the unsalted butter in the crust to create a dairy-free alternative.
Granulated sugar can be replaced, in a 1:1 ratio, by maple syrup for a sweetness that is more subtle and nuanced.
Vanilla extract can be replaced with almond extract for a deliciously different flavor. Extracts can be used in the same amounts, so if a recipe calls for 1 tsp. vanilla extract, use 1 tsp. almond. This works especially well in recipes that have lots of other strong flavors, like chocolate chip cookies.
If desired, tapioca starch can be substituted for cornstarch in the pastry cream.
Pro Tips
1. Chill the Equipment: For optimal pastry results, chill your mixing bowl and food processor blade in the refrigerator before making the tart crust. This helps keep the butter cold, resulting in a flakier crust.
2. Blind Baking: When blind baking the tart crust, use dried beans or rice as weights if you don’t have baking weights. Ensure the baking paper covers the edges to prevent over-browning.
3. Pastry Cream Enhancement: If you want a creamier pastry cream, replace a portion of the milk with heavy cream. This adds richness and depth to the flavor.
4. Strawberry Selection: Choose ripe, bright red strawberries for maximum flavor and sweetness. Avoid any with white shoulders, as they may not be fully ripe and flavorful.
5. Apricot Jam Substitute: If you don’t have apricot jam, you can use peach or apple jelly for the glaze. Just ensure it’s a light-colored jam to maintain the tart’s appealing appearance.
Classic French Strawberry Tart Tarte Aux Fraises Recipe
My favorite Classic French Strawberry Tart Tarte Aux Fraises Recipe
Equipment Needed:
1. Medium saucepan
2. Whisk
3. Mixing bowls
4. Fine mesh strainer (optional for glaze)
5. Food processor
6. Plastic wrap
7. Rolling pin
8. 9-inch tart pan
9. Fork
10. Baking paper
11. Baking weights (or dried beans)
12. Small saucepan
13. Pastry brush
Ingredients:
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- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and halved
- ½ cup apricot jam
- 2 tablespoons sugar (optional, for dusting the strawberries)
- 1 cup crème pâtissière (pastry cream)
- 1 cup whole milk
- 3 large egg yolks
- ½ vanilla bean, split and seeds scraped
- ¼ cup granulated sugar (for the pastry cream)
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
“`
Instructions:
1. Prepare the Pastry Cream:
In a medium saucepan heat the milk with the seeds scraped from half a vanilla bean until it’s just below simmering. Meanwhile, whisk the egg yolks, sugar, and cornstarch together in a separate bowl until nearly fluffy. When the milk is ready, pour it into the bowl in a slow, steady stream while whisking nonstop. When it’s all in, pour the mixture back into the saucepan and cook over medium heat, stirring almost constantly, until it thickens to the point where you can draw a line through it and see the bottom of the pan. Remove from the heat and stir in the butter.
2. Make the Tart Crust:
In a food processor, mix 1 ¼ cups all-purpose flour, ½ cup of chilled unsalted butter, and ¼ cup granulated sugar. Pulse until the ingredients look like coarse crumbs. Add 1 large egg yolk, 2 tablespoons of cold water, and 1 teaspoon of vanilla extract. Pulse until the dough comes together. Wrap it in plastic wrap and chill for 30 minutes.
3. Roll and Bake the Crust:
Set the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Spread a light dusting of flour on your work surface, and roll out the dough to about 1/8-inch thick. Fit the dough into a 9-inch tart pan, making sure it hugs the edges perfectly. This pan is just the right size; if you use one that is too big, the tart will be too thin, and if you use one that is too small, the tart will be too thick. Prick the base with a fork, line with baking paper, and fill with baking weights.
4. Prepare the Strawberries:
To hull and halve two cups of fresh strawberries. If desired, you can dust them with sugar to sweeten them.
5. Assemble the Tart:
In the baked tart shell, spread the cooled pastry cream in an even layer.
6. Arrange the Strawberries:
Place the strawberries that have been cut in half very carefully on top of the cream pastry. Create a circular pattern with them. Start from the outside and work your way toward the inside.
7. Glaze the Tart:
In a small saucepan, over low heat, combine ½ cup apricot jam and 1 tablespoon water and heat until smooth. Pour through a strainer to remove any solids.
8. Apply the Glaze:
Using a pastry brush, gently apply the warm apricot glaze over the strawberries to give them a beautiful sheen and to seal the fruit.
9. Chill the Tart:
Put the tart together and set it in the fridge to chill. Just don’t be so hasty that you skip this step. It’s pretty important. Letting the assembled tart chill also lets the flavors meld together before you serve it.
10. Serve and Enjoy: After chilling, cut your Classic French Strawberry Tart into portions and serve. Indulge in the vibrant flavor of fresh strawberries coupled with the silky texture of the pastry cream and the delicate crunch of the light, buttery crust. Enjoy it with a cup of coffee for breakfast or brunch. You can also serve it as a refreshing dessert after a summer meal.
