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
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
TARTES AUX FRAISES (STRAWBERRY TARTS - FRANCE)
This recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin has a stunning presentation & would be perfect as an elegant dinner party finale, but is also a surprisingly easy make-ahead fix. Per the intro: "Strawberry tart is a classic dessert & a perennial favorite at Chez Serge in Saint-Owen, France. This version is enriched w/an almond cream filling, giving it a deliciously smooth texture & delicate flavor." This dessert looks amazing & for me would not require such excess, but a rose champange was suggested as ideal to pair w/it. *Enjoy* !
Provided by twissis
Categories Tarts
Time 45m
Yield 4 Strawberry Tarts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F (180C).
- Make filling by mixing the sugar & ground almonds together in a bowl. Then blend in the softened butter, egg, flour & rum (or kirsch). Set aside in a cool place.
- Make bases by rolling out the puff pastry into 4 circles of equal diameter (approx 4-in). Prick the circles well using the tines of a fork, leaving a 1/4-in circular border. Spread almond cream filling over the pastry & allow to sit for a few minutes.
- Bake for 20 minutes, remove from oven & allow to fully cool. Wash, drain, hull & thinly slice strawberries while bases are cooking & cooling.
- You are essentially done at this point & can set aside the bases & strawberries for final assembly at your pleasure. To Assemble: Arrange strawberries on the bases in rosette shapes, sprinkle w/powdered sugar & serve immediately. (So easy! Was I right or not?).
Nutrition Facts : Calories 863.1, Fat 55.5, SaturatedFat 20.7, Cholesterol 107.6, Sodium 146.9, Carbohydrate 80.4, Fiber 6.8, Sugar 32.7, Protein 13.8
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
MINI WILD STRAWBERRY TARTS - BARQUETTES DE FRAISES DES BOIS
Spring in South West France is a gastronomic feast.....all our local markets are overflowing with luscious new vegetables and fruits. My favourites are the little "wild woodland" fraises des bois strawberries, which I am growing in my own garden this year. I thought I would share this pretty way of serving these deliciously sweet strawberries with you - I call them a flavour explosion of strawberry essence! If you cannot get fraises des bois, use seasonal and small strawberries instead. You can buy barquette tins quite easily in France, but if you can't find them locally, this recipe will work equally well with ordinary round tart tins, as I have used for the photo. Alternatively you could make one big tart. (Barquette tins are shaped like small gondola boats!)
Provided by French Tart
Categories Tarts
Time 30m
Yield 8-10 Tarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- First make your pastry. Place the flour and sugar in a food processor and whizz for thirty seconds. Turn the processor back on and add the chilled butter and finally the egg. If the pastry needs a little more liquid add a spot of water until the dough rolls cleanly round the bowl. Wrap your pastry in Clingfilm and chill for half an hour whilst you prepare the tartlet tins and strawberries.
- Taste one of your strawberries to judge their sweetness. If they are sweet and luscious, as fraises des bois generally are, they will only need hulling, rinsing and a final dressing with the sugar syrup. If they're a little too tart, rinse them, lay them on a plate and sprinkle with caster sugar to give them a bit of a boost.
- Pre-heat the oven to 200C/400F/Gas 6.
- Butter your barquette or round tart tins, take the pastry out of the fridge and roll it out. Line each tin and prick the bottoms well. Bake in the oven for about fifteen to twenty minutes, but keep an eye on them, they may need pricking again. Leave to cool.
- Make a simple sugar syrup by boiling two tablespoons of caster sugar with the water for two minutes or so. Allow to cool. Mix the icing sugar & vanilla essence with the crème fraiche and chill.
- When you are ready to serve your barquettes/tarts, spread them with crème fraiche mixture; sit the strawberries on top and brush with the glaze.
Nutrition Facts : Calories 488.2, Fat 28.3, SaturatedFat 17.2, Cholesterol 107.4, Sodium 146.2, Carbohydrate 54.1, Fiber 3.5, Sugar 19.9, Protein 6.4
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