A classic French tart featuring a crisp, buttery crust filled with silky pastry cream and topped with fresh, glossy strawberries. Served with a dollop of homemade crème fraîche for an elegant finish.
Author:Don Nicholas
Prep Time:30 minutes
Chill Time:45 minutes
Cook Time:15 minutes
Total Time:1 hour 30 minutes
Yield:8 servings 1x
Category:Bakery
Ingredients
Scale
For the Pastry Crust (Pâte Sucrée):
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 large egg yolk
2 tablespoons ice water
For the Pastry Cream (Crème Pâtissière):
2 cups whole milk
4 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
For the Topping:
1 pound fresh strawberries, hulled and halved
1/4 cup apricot jam, warmed and strained
For the Crème Fraîche:
1 cup heavy cream
1/2 cup sour cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
Instructions
Step 1: Make the Pastry Crust
In a food processor, combine flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and ice water, pulsing until the dough just comes together.
Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Roll out the dough on a floured surface and press it into a 9-inch tart pan. Prick the base with a fork, chill for 15 minutes, then bake at 375°F (190°C) for 15-18 minutes or until golden. Cool completely.
Step 2: Prepare the Pastry Cream
In a medium saucepan, heat milk until it just begins to simmer.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the hot milk.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in vanilla, and cool completely before spreading into the tart shell.
Step 3: Assemble the Tart
Spread the cooled pastry cream evenly over the tart crust.
Arrange the strawberries on top in a decorative pattern.
Brush the strawberries with the warmed apricot jam for a glossy finish. Chill the tart until ready to serve.
Step 4: Whip the Crème Fraîche
In a bowl, whisk heavy cream, sour cream, powdered sugar, and vanilla until soft peaks form. Serve dolloped alongside slices of the tart.
