French Tarte aux Fraises

Spring. Strawberries. Almost summer. This means tarte aux fraises, the French way of course. Strawberries were all over the market this weekend. I initially intended to make a simple strawberry salad, but my boyfriend came up with a pretty amazing delicious idea – tarte aux fraises! We made everything from scratch; the dough and thecrème pâtissière are all homemade. It’s a pretty simple recipe, but takes quite a long time to make, or I should say it involves quite a lot of waiting time. But hey, you’ll want to eat this dessert every single day, as long as strawberries are out there!

p.s. no step by step photographs for this recipe, but only the final dessert!

IMG_6826Ingredients
Pâte sablée
- 1 egg
– 125 g of sugar
– 1/4 tbsp of salt
– 250 g of flour
– 125 g of unsalted butter

Crème pâtissière
- 500 ml of milk
– 1 tbsp of vanilla extract
– pinch of salt
– 4 egg yolks
– 100 g of sugar
– 60 g of flour

– 500 g of strawberries
– 2 tbsp of apricot jam
– 1 tbsp of water

Preparation
Pâte sablée
– 
beat the egg and place it in a bowl
– add the sugar and the salt, mix with a spatula until whiten
– sift and pour the flour in the mixture, and mix
– knead the dough with your fingers: the dough should have a sandy texture
– add the butter and continue kneading the dough
– place the dough on a floured surface, form a ball and roll out the dough
– place the rolled out dough in the fridge for an hour

In the meantime, make the crème pâtissière

Crème pâtissière
– 
in a pot, bring the milk, the vanilla extract and a pinch of salt to a boil
– in a bowl, mix the egg yolks and sugar, then add the flour and mix, and finally the boiled milk and mix again
– pour the mixture in a clean pot, bring the mixture to a boil constantly mixing
– let the crème pâtissière cool down by placing your pot in cold water (larger bowl filled with water) mixing occasionally

Pâte sablée (continue)
- pre-heat oven to 180 C and butter a 26 cm mould tarte
– roll the pâte sablée over the rolling pin, and then roll it out over the mould tarte
– press the borders of the mould with the pâte sablée and remove any excess dough
– place baking paper and dried beans on top of the pâte sablée, and blind bake for 15 minutes
– remove the baking paper and the dried beans, and bake for another five minutes, until the pâte sablée has a blond color
– let it cool for an hour

Tarte aux fraises
- wash and cut the strawberries in half
– once the pâte sablée has cooled, spread the crème pâtissière and place the strawberries on top
– gloss: in small pot, heat the 2 tbsp of abricot jam with 1 tbsp of water. Spread it over the strawberries for some glossiness

And enjoy! Eat your heart out!

IMG_6824