FRENCH STRAWBERRY TART
This French-style strawberry tart with shortcrust pastry, crème patissière and glazed strawberries is perfect for a summery afternoon tea. Or, for an even more sophisticated summer tart, try your hand at this nectarine rose tart.
Provided by delicious. magazine
Categories Strawberry recipes
Time 1h
Yield Serves 8
Number Of Ingredients 10
Steps:
- Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, 23cm fluted, loose-bottomed tart tin. Trim the excess and prick the base all over with a fork. Chill for 30 minutes.
- Meanwhile, make the crème pâtissière. Put the milk and vanilla pod in a large pan, bring to the boil, then turn off the heat. In a large bowl, whisk the yolks and sugar for 10 minutes until voluminous, then beat in the flour and lemon zest. Strain the warm milk slowly into the egg mixture, whisking continuously. Clean the pan, then pour the mixture back in and gently bring to the boil, stirring constantly until it has thickened. Take the pan off the heat, cover the surface of the crème pâtissière with baking paper and leave to cool.
- Preheat the oven to 180°C/fan160°C/gas 4. Line the pastry case with baking paper and fill with baking beans or rice. Place on a baking sheet and blind-bake for 15 minutes. Remove the beans/rice and paper, then cook for a further 10-15 minutes until golden. If the edges look too dark, cover with foil. Leave for 5 minutes, then transfer to a wire rack to cool completely.
- Spoon the crème pâtissière into the tart, then level the surface with the back of a spoon. Place a strawberry half in the centre of the tart, then arrange concentric rings of fruit around it until all of the crème pâtissière is covered.
- Gently warm the jelly with 2 tbsp water until melted, brush over the strawberries and leave for 2 minutes to set. Serve.
Nutrition Facts : Calories 368kcals, Fat 17.7g (5.9g saturated), Protein 6.4g, Carbohydrate 48.6g (23.1g sugars), Fiber 2.3g
CLASSIC FRENCH STRAWBERRY TART (TARTE AUX FRAISES)
Spring is here, and we are embracing a timeless basic today - the Classic French Strawberry Tart, known in French as "Tarte aux Fraises". This traditional French dessert combines a buttery pastry crust with juicy ripe strawberries arranged on a layer of velvety crème pâtissière. Come Spring and strawberry season, you will find this tart in almost every boulangeries (bakeries) in France. This is a no-fuss tart that looks fabulous with a brushing of apricot glaze on the strawberries for a pretty sheen. This Classic French Strawberry Tart recipe is...
Provided by Audrey
Categories Recipes
Time 30m
Yield 8 people
Number Of Ingredients 1
Steps:
- Make sure you read the cooking notes before you start.
- Step 1 -To make the crust, whisk together in a mixing bowl the flour, sugar and salt. Add the cubed butter and mix with your fingers (or pulse in a food processor), until you get a crumbly consistency and pea-size bits of butter are still visible. Add the egg and mix until the dough roughly comes together into a ball; do not overmix. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Pre-heat your oven to 350F (180C) with a rack in the middle.
- Grease and flour a 9-inch (23 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pan. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.
- Bake the crust for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are slightly golden. Set aside to cool completely.
- Step 2 - To make the crème pâtissière, in a medium saucepan over medium heat, warm up the milk and vanilla. Meanwhile, in a mixing bowl, whisk together the egg, egg yolk and sugar until lighter in color and fluffy. Whisk in the flour and cornstarch. When the milk is just simmering, pour it into the egg mixture, and whisk until just incorporated.
- Transfer back into the saucepan, whisk occasionally and remove from the heat as soon as it begins to thicken and bubble. Pour into a clean bowl, and cover the crème with plastic wrap; the wrap should touch the whole surface of the crème to prevent a skin from forming. Set aside to cool completely.
- Step 3 - To assemble the tart, place the crust onto a serving plate. Spread the crème pâtissière over the bottom of the crust. Wash, drain, de-stem and halve the strawberries. Gently place them on top of the crème in a circular pattern (bottom side down).
- Warm up the apricot jam in a microwave for 15 seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). Gently brush the jam over the strawberries. Chill the tart for at least one hour before serving.
Nutrition Facts : Calories 200, Fat 20 grams
STRAWBERRY TARTS
Steps:
- Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
- Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
STRAWBERRY TART
Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
- With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
- Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
- Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
- Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
- In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
FRENCH STRAWBERRY TART (TARTE AUX FRAISES)
Fresh, sweet, summery, and fruity is what this French strawberry tart (tarte aux fraises in French) highlights. Juicy strawberries, almond cream, vanilla custard, and puff pastry go together well in this classic French dessert.
Provided by Irina
Categories Tarts
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- mix softened butter, ground almonds, sugar with a rubber spatula. Add the egg and gently mix just to combine. Cover it with plastic film in contact and refrigerate.
- preheat the oven to 355 F/180 F. Thaw the frozen butter puff pastry and, using a rolling pin, roll it out between two parchment paper sheets to 1/5 inches/5 mm thick. Line a 9-inch/23 cm fluted tart pan, with a removable base, with the pastry, pressing it into the bottom and sides of the dish. Trim the edge with a sharp knife and prick the bottom with a fork. Bake for 25 minutes. Take the pastry out of the oven and lightly press the pastry base to flatten, using a paper towel. Decrease the oven temperature to 300 F/150 C. With a spoon or a small bent spatula, spread the almond cream. Bake for a further 20 minutes. Remove it from the love, let it cool completely in the pan, then transfer the pastry base to a serving platter.
- split the vanilla bean in half lengthwise, scrape the seeds with the tip of a knife. In a mixing bowl, whisk egg yolks, sugar, and corn starch with a hand whisk. Pour milk into a medium saucepan, add scraped vanilla seeds, and the pot split in half, and bring to a boil. Remove the vanilla pod, add hot milk while stirring to the egg yolk mixture. Pour the mixture back to the saucepan and cook the cream over low to medium heat, stirring constantly. Stop cooking when the cream thickens. Remove the pot from the heat, add butter, and mix. Transfer the pastry cream to a shallow dish, cover with plastic in contact (it should touch the whole surface of the cream). Let it cool at room temperature.
- whisk the pastry cream with a hand whisk and spread it on top of the baked almond cream. Wash, drain, and hull strawberries. Leave a few of them with green tops for decoration. Cut strawberries in half lengthwise and arrange them over the tart. Refrigerate at least one hour before serving.
- sprinkle the edge of the tart with icing (powdered) sugar. To highlight strawberry haves, take some, sprinkle them with icing sugar and place them back on the tart. Sprinkle the dessert with chopped pistachios.
Nutrition Facts : ServingSize 1 slice, Calories 398 calories, Sugar 12.1 g, Sodium 152 mg, Fat 27.1 g, SaturatedFat 9.1 g, Carbohydrate 33.7 g, Fiber 2.6 g, Protein 7.1 g, Cholesterol 95 mg
FRENCH STRAWBERRY TART
Steps:
- Gather the ingredients.
- Spread pastry cream across bottom of baked sweet pastry shell.
- Arrange strawberries in a pattern over pastry cream.
- Heat strawberry jam with lemon juice or water until boiling.
- Use a pastry brush to apply strawberry glaze over strawberries.
- Refrigerate tart for several hours before serving.
Nutrition Facts : Calories 119 kcal, Carbohydrate 21 g, Cholesterol 24 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 103 mg, Sugar 11 g, Fat 3 g, ServingSize 1 tart (8 to 10 servings), UnsaturatedFat 0 g
FRENCH-STYLE STRAWBERRY TART RECIPE BY TASTY
Here's what you need: puff pastry, strawberry, sugar, butter, crème fraîche
Provided by Ellie Holland
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Roll out the puff pastry sheet. Place a 25-centimetre (9-inch) cake tin on the sheet of puff pastry and cut around the edges.
- Poke holes in the pastry with a fork and set aside.
- Pre-heat the oven to 190°C (375°F).
- Prepare the strawberries by hulling them with a straw. Set aside.
- Pour the sugar in a large saucepan and cook over a medium heat, until the sugar has melted and reached a light brown colour.
- Stir in the butter until melted.
- Add the strawberries, coating evenly in the caramel.
- Arrange the strawberries in the buttered tin, followed by the puff pastry on top.
- Tuck the pastry down the sides of the tin.
- Bake for 45 minutes, until the pastry is golden brown.
- Leave to cool for 1-2 hours, then invert onto a plate.
- Slice and serve with a spoonful of crème fraîche.
- Enjoy!
Nutrition Facts : Calories 464 calories, Carbohydrate 35 grams, Fat 34 grams, Fiber 1 gram, Protein 4 grams, Sugar 15 grams
STRAWBERRY TART
Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
- Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
- To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
- Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.
Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
1970'S FRENCH STRAWBERRY PIE
My mom used to make this for our family back in '72. I totally loved it then as I do now! Very quick and easy to make. My mom used to make homemade crust but I always have trouble with mine and I recently found Keebler® ready made shortbread pie crusts!
Provided by buzzsau
Categories Desserts Pies Vintage Pie Recipes
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust. Arrange about 2 cups quartered strawberries onto cream cheese layer.
- Mix 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely.
- Pour cooled strawberry mixture over strawberry layer in pie crust. Chill in refrigerator until set, 2 hours.
- Beat 1 cup heavy cream, 2 tablespoons sugar, and vanilla extract in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 52.9 g, Cholesterol 58.8 mg, Fat 21.9 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 11.4 g, Sodium 156.1 mg, Sugar 37.9 g
More about "french strawberry tart food"
FRENCH STRAWBERRY TART RECIPE - COOKING THE GLOBE
From cookingtheglobe.com
STRAWBERRY TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEST STRAWBERRY TART RECIPE - HOW TO MAKE STRAWBERRY …
From delish.com
STRAWBERRY TART RECIPE - LOVE FRENCH FOOD
From lovefrenchfood.com
STRAWBERRY TART RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
STRAWBERRY TART THE CLASSIC FRENCH RECIPE - SWEETLY CAKES
From sweetlycakes.com
TARTE AUX FRAISES FRENCH STRAWBERRY TART - BAKE IT WITH LOVE
From bakeitwithlove.com
CLASSIC FRENCH STRAWBERRY TART - SARAH COOKS
From sarahcooks.com.au
PARISIAN RECIPES: FRENCH RHUBARB AND STRAWBERRY TART | TENNIS.COM
From tennis.com
STRAWBERRY TART WITH PASTRY CREAM - LA CUISINE D'ANNIE - FRENCH …
From en.lacuisinedannie.com
FRENCH STRAWBERRY TART TO CELEBRATE TEN YEARS - FOOD LOVER'S ...
From foodloversodyssey.com
CLASSIC FRENCH FRUIT TART - ONCE UPON A CHEF
From onceuponachef.com
PAUL HOLLYWOOD'S STRAWBERRY TARTS | BAKING RECIPES | GOODTO
From goodto.com
FRENCH STRAWBERRY TART RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOP 10 MOST DELICIOUS FRENCH TARTS
From frenchmoments.eu
BEST STRAWBERRY CREAM TARTS RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
STRAWBERRY TART RECIPES | ALLRECIPES
From allrecipes.com
STRAWBERRY TARTS - FRENCHENTRéE
From frenchentree.com
FRENCH STRAWBERRY TART WITH PASTRY CREAM - DEL'S COOKING TWIST
From delscookingtwist.com
FRENCH STRAWBERRY CUSTARD TART - A BAKING JOURNEY
From abakingjourney.com
AUTHENTIC FRENCH FRUIT TART RECIPE | LEMON BLOSSOMS
From lemonblossoms.com
STRAWBERRY TART WITH PASTRY CREAM - THE FLAVOR BENDER
From theflavorbender.com
CLASSIC FRENCH STRAWBERRY PIE | DE L'AMOUR EN COCOTTE
From delamourencocotte.com
STRAWBERRY TART RECIPE - FRENCH FRUIT DESSERT
From easy-french-food.com
FRENCH STRAWBERRY TART RECIPE (TARTE AUX FRAISES) - LEONCE CHENAL
From leoncechenal.com
BEST TART RECIPES: 7+ DELICIOUS DESSERTS TO MAKE OR BAKE TONIGHT!
From bakeitwithlove.com
STRAWBERRY TARTLETS WITH CUSTARD - A BAKING JOURNEY
From abakingjourney.com
FRENCH STRAWBERRY TART RECIPE - FOOD.COM
From food.com
CLASSIC FRENCH STRAWBERRY TART FOR SUMMER - SIMMER + SAUCE
From simmerandsauce.com
STRAWBERRY FRENCH TART WITH CRéME PATISSIèRE - COOKIN' WITH MIMA
From cookinwithmima.com
STRAWBERRY TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST FRENCH STRAWBERRY DESSERT RECIPES - YUMMLY
From yummly.com
FRENCH STRAWBERRY TART RECIPE | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
CELEBRATE STRAWBERRY SEASON: FRENCH STRAWBERRY TART
From acanadianfoodie.com
FRENCH STRAWBERRY CUSTARD TART RECIPE - COOKING GORGEOUS
From cookingorgeous.com
STRAWBERRY TART RECIPE - BBC FOOD
From bbc.co.uk
STRAWBERRY TARTS - FRENCH RECIPES, EASY FRENCH FOOD
From easy-french-food.com
MY FAVOURITE STRAWBERRY TART - MY FRENCH COUNTRY HOME
From sharonsantoni.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love