Tarte aux Fraises (Strawberry Tarte) Recipe
It’s summer and it means making all kinds of berry recipes, and for me the most favorite and to go berry recipes is the French strawberry tarte which is make of Pate Sable (crust), creme patisserie (Vanilla custard), slides strawberries and some jelly for the glaze. I usually make the crust and the creme patisseries the night before and assemble it a few hours before serving. also I decided to add some chopped pistachio for the tarte and it was soooo good, definitely recommend the mix of strawberry and pistachio. anyways I hope you make this strawberry tart and love it as much as I do!
Recipe for crust (French Pâte Sablée):
- All purpose flour: 250 gr (8.8 ounce or 2 cups)
- Unsalted butter: 125 gr (4.4 ounce)
- Icing sugar: 70 gr (2.5 ounce)
- 1 egg yolk
- Milk (or cream): 5cl (1.65 oz)
- Salt: ¼ teaspoon
1. Cut your butter into small cubes;
2. Sift the flour onto your work surface and using your fingers mix the flour and butter;
3. Shape it into a mound with a well in the center. Into the well, plop the salt, sugar, egg yolk and milk, cream (you can even use water instead of milk!);
4. Using a spoon, stir the ingredients in the well until combined. Finally, using your hands, work the flour into the center of the well to combine it with the other ingredients. If necessary, add another tablespoon milk, cream, or water to create a smooth, soft dough. The dough must not be too firm. Do not overwork it, otherwise it’ll be tough. When it’s ready, the dough will be barely moistened and come together into a ball;
5. On a lightly floured surface, roll the pastry into an 12 – 13 inch (30 – 33 cm) circle;
6. Make sure a parchment paper under the pastry to prevent it from sticking to the pan;
7. Prick bottom of pastry with the tines of a fork (this will prevent the pastry from puffing up as it bakes);
Recipe for the crème pâtissière
• 20g cornflour
• 25g plain flour
• 500ml full fat milk
• 1 vanilla seed
• 6 egg yolks
• 75g caster sugar
pour vanilla, milk in a pan and bring to the boil. Remove from the heat and leave to cool for about 30 seconds. Use another bowl and whisk the egg yolks and sugar until becomes white, then add in the flour and cornflour. Add the vanilla and milk mixture onto the eggs, whisking constantly, then pour back into the pan.
6. Bring the mix back to the boil, whisking constantly over a medium heat and cook for one more minute. Pour the crème pâtissière in a bowl. Cover the surface with cling film to avoid a skin from forming and leave to cool (a few minutes in room temperature and then in the fridge).
Pour custard over the crust and add chopped pistachio (about half a cup), place slices of strawberry and brush the strawberries with a mix of one table spoon of jelly that’s been dissolved in one table spoon of luck warm water. Sprinkle some more pistachio on top of the tarte and keep it in the fridge for at least an hour before serving.