Description
This classic French Tarte aux Fraises features a crisp, buttery pâte sucrée crust filled with smooth, velvety vanilla pastry cream, topped with fresh, juicy strawberries glazed for a beautiful shine. Perfect for spring and summer gatherings, this tart impresses with its elegant look and delicious balance of creamy and fruity flavors.
Ingredients
Scale
Pastry Cream
- 1/2 vanilla bean
- 6 tablespoons sugar (divided)
- 1 1/3 cups milk (divided, 330 ml total)
- 4 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon butter
Tart and Topping
- 9-inch baked pâte sucrée or pâte sablée tart crust (or pie crust)
- 1 pint strawberries
- 2 tablespoons strawberry or apricot jam
- 1 tablespoon water (to mix with jam)
Instructions
- Prepare Vanilla Sugar: Use a small paring knife to slit open the vanilla bean half, scrape out the seeds onto the knife edge, then combine the seeds with 3 tablespoons sugar by breaking them up with your fingers.
- Heat Milk Mixture: In a saucepan, combine the vanilla sugar, empty vanilla bean pod, and 1 cup milk. Heat over medium heat while whisking to dissolve the sugar.
- Whip Egg Yolks and Sugar: Place the egg yolks in a stand mixer fitted with the whisk attachment. Set to medium speed, slowly add 3 tablespoons sugar, then whip on high speed for 3-4 minutes until the mixture reaches the ribbon stage and lightens in color. Scrape down the bowl as needed.
- Mix Cornstarch and Milk: Whisk cornstarch into the remaining 1/3 cup milk until smooth and set aside.
- Combine Mixtures: When the milk mixture in the saucepan comes to a low boil, gradually add the cold cornstarch milk mixture to the mixer on low speed, then slowly pour in the hot milk mixture, mixing on low to combine.
- Cook Pastry Cream: Stop the mixer and pour everything back into the saucepan. Stir constantly over low heat until the mixture thickens and boils again (about 2 minutes), then whisk for an additional 2 minutes to cook out any raw cornstarch taste. Whisk vigorously if the cream isn’t smooth.
- Finish Pastry Cream: Remove from heat, whisk in butter, and discard the vanilla bean pod. Transfer the pastry cream to a bowl, cover directly with plastic wrap to prevent a skin from forming, and chill until cold.
- Prepare Tart Shell: Remove the outer tart pan ring and place the baked tart shell on a serving dish. Optionally, slide it off the bottom carefully without breaking it.
- Smooth Pastry Cream: Whisk chilled pastry cream until smooth and lump-free, then spread evenly over the tart crust using an offset spatula.
- Slice Strawberries: Trim the strawberry tops and slice each into 3 or 4 thin vertical slices.
- Arrange Strawberries: Lay the strawberry slices over the pastry cream in overlapping concentric circles, starting from the outer edge and moving inward until fully covered.
- Prepare Glaze: Combine 2 tablespoons jam with 1 tablespoon water in a small bowl. Microwave for about 10 seconds until melted and smooth.
- Glaze Tart: Using a pastry brush, gently brush the warmed jam glaze over the strawberries to give them a shiny finish.
- Chill and Serve: Refrigerate the tart until ready to serve, allowing the glaze to set and the flavors to meld.
Notes
- Use a high-quality vanilla bean for the best flavor in the pastry cream.
- Make sure to whisk the pastry cream constantly while cooking to avoid lumps or burning.
- Chilling the pastry cream thoroughly is crucial for a smooth, firm filling.
- You can substitute the strawberry or apricot jam with a neutral fruit glaze or omit if preferred.
- Handle the tart crust gently to prevent cracks when transferring from the pan.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
