Tarte aux Fraises

April 30, 2018

Although the weather where I live is about as miserable as it gets at the moment, I still think that warm days are approaching which means... summer baking! Here is the first (of many) new bakes that may not give you that beach body but will 100% get you in the mood for sunshine, picnics and parties! 



For the sweet shortcrust pastry 

500g Plain flour

250g Unsalted butter

240g Icing sugar

3tsp Vanilla extract

4tbsp Whole milk 

4 Large egg yolks


For the Crème Pâtissière

250ml Double cream

250ml Whole milk

2tsp Vanilla bean paste

120g Caster sugar

6 Large egg yolks

30g Cornflour

1tbsp Plain flour


For the topping

1kg Fresh strawberries (hulled and halved)

4-5tbsp Apricot jam 




- Lightly grease a 23cm square fluted pastry case and dust with a little flour.


- Prepare the pastry by gently rubbing together the flour, butter and icing sugar until it loosely resembles breadcrumbs.


- Using a fork, gently mix in the vanilla, milk and egg yolks until the pastry starts to come together. 


- Using your hands, bring together the pastry to form a smooth ball, wrap in cling film and refrigerate for 45 minutes.


- On a lightly floured surface, roll out the pastry to approximately 1/2cm thick before using a rolling pin to gently drape the pastry over the pastry case then carefully ease it into the edges and corners.


- Use a sharp knife to carefully trim the excess pastry from the case.


- Place the pastry case in the fridge for 1 hour before baking.


- Preheat your oven to 180°C.


- To blind bake, prick the base of the pastry case all over with a fork before taking a sheet of greaseproof paper larger than the tin and fill with ceramic baking beans.


- Bake in the oven for 15 minutes before removing the greaseproof paper and baking beans and returning to the oven for a further 5 minutes until the pastry is a light golden brown all over.


- Remove from the oven and allow to cool while you prepare the crème pâtissière.


- To make the crème pâtissièregently heat the cream, milk and vanilla in a saucepan until nearly boiling. Remove from the heat and allow to cool slightly.


- Whisk together the sugar, egg yolks and flours to form a smooth paste.


- Slowly pour the cream mixture into the paste, whisking constantly, before returning to the saucepan and heating gently until the mixture is nearly boiling (but not burning!).


- Pour the crème pâtissière through a strainer and leave to cool slightly before pouring into the pastry case.


- Using the back of a metal spoon, spread the crème pâtissière evenly across the whole of the pastry  case.


- Refrigerate the tart for 1-2 hours.


- Take the hulled & halved strawberries and line them in rows across the crème pâtissière layer (which should now be set completely) until every inch of the tart is covered.


- Heat the apricot jam until it is a nice thin consistency before using a silicon pastry brush to lightly glaze the strawberries.


- Refrigerate until ready to serve.






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