Last updated on January 12th, 2024.
Enjoying the amazing taste of juicy strawberries is such a treat, especially when they’re the star of a mouthwatering dessert like this patisserie Tarte aux Fraises, a fancy French Strawberry Tart. This incredible sweet treat brings together a buttery tart shell (pâte sablée, or Pate sucree), smooth creme patissiere, and fresh strawberries to create a flavor explosion.
The more I bake French desserts, like choux buns, brioche bread, choux a la creme, and even Creme Chiboust, the more I am amazed by how simple and easy it is to bake classic French icons in the comfort of our homes without losing any of the high-end, grand merci, wow factors.
And this tart recipe is no exception. Tarte aux Fraises is French for Strawberry tart, and it’s made of a sweet crumble tart shell, filled with delicious vanilla pastry cream, and topped with fresh strawberries. Like this Pear Frangipane Tart, this is the perfect dessert for birthday parties, dinner parties, and summer gatherings. This dessert is like a delightful symphony of textures and flavors, combining crispiness with creaminess and sweetness with a hint of tanginess.
Another classic recipe you should try is this Torta Della Nonna, a cream-filled Italian tart. And this Classic Italian Tiramisu.
Ingredients
To create the perfect Tarte aux Fraises, you will need the following ingredients (please see the recipe card below for the full recipe):
Pate Sablee (Shortbread Crust):
- Bleached all-purpose flour (unbleached will be ok as well). For a gluten-free option use 1:1 gluten-free flour. Many pastry chefs add almond flour to the dough for extra texture, to do that, mix up to 1/2 cup (55g) of almond flour with the flour.
- Unsalted butter cold cut into 1-inch pieces.
- Granulated sugar, or powdered sugar for a more tender crust.
- Large egg, cold, the egg will prevent a sandy crust texture.
- Vanilla extract, or vanilla bean paste
Rich crème pâtissière (Pastry Cream):
This classic French strawberry tart calls for plain pastry cream, but you can also use Italian Pastry Cream (Crema Pasticerra), Creme mousseline (pastry cream whipped with butter) for a firmer option, or Creme Legere (lightened pastry cream) for a more delicate option.
- whole milk, or half-and-half (half milk half cream) but not all heavy cream.
- egg yolks
- granulated sugar
- cornstarch
- vanilla extract
Strawberry Toppings:
- Fresh strawberries, hulled and quartered
- Granulated sugar
How to Make Tarte aux Fraises
Make the Crust:
This crust is also known as paté sablée, a slightly sweet shortcrust pastry (basically a cookie dough) and can be hard to work with, especially at room temperature. This is why I used parchment paper as vessel paper to roll, cool, and line the pan with. Whenever you feel that the dough is starting to warm just refrigerate it for 15-20 minutes.
- In a food processor, combine the butter and sugar and pulse until the two have blended and you have a paste-like mixture.
- Add the flour and pulse until the mixture resembles wet sand, add the egg and vanilla and pulse until you have a crumbly dough.
- Shape it into a disc. Wrap it in plastic wrap and refrigerate for at least 90 minutes.
- Roll out the chilled dough between two pieces of parchment paper into a 9.5-inch circle. Gently peel the top piece of parchment paper (if the dough is too soft and the dough is peeling with the paper, place it in the refrigerator to set for 10 minutes).
- Using the bottom parchment paper, gently lift the dough and place it on top of the tart shell (parchment paper facing up). Use your finger to press the dough into the mold so there are no gaps between the shell and the dough. Place the pan with the dough and the parchment paper back in the refrigerator to set for another 20-30 minutes.
- Remove the top piece of baking paper, use a fork to prick the dough, then use a sharp knife to cut any access dough then use a sharp knife to cut access dough.
- Line a piece of parchment paper on top, fill it with pie weights or dried beans, and bake for 28-30 minutes. Remove from the oven and allow the shell to cool for about 30 minutes before removing the weights.
Prepare the crème patissière
For the full tutorial, including tips and troubleshooting, check out my post about how to make creme patissiere.
- In a medium bowl, whisk together the egg yolks, cornstarch, and 1/4 cup of milk. In a medium saucepan, heat the rest of the milk over medium heat until it starts to simmer. Remove from heat.
- Slowly pour 6 tablespoons of the hot milk into the egg yolk mixture, whisking constantly. Run the egg mixture through a sieve.
- Return the saucepan over medium heat pour in the egg mixture and cook, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract.
- Transfer the pastry cream to a bowl or airtight container and place a cling film (a piece of plastic wrap) on top of the pastry cream to prevent skin from forming. Chill in the refrigerator for at least 1 hour.
Assemble the Strawberry Tart:
- In a medium mixing bowl, place the cut strawberries, sprinkle over the sugar, and toss. Let sit for about 10 minutes.
- Once the crust and pastry cream has cooled, spread the pastry cream evenly over the crust.
- Use a slotted spoon, or a fork to gently place the strawberries over the pastry cream.
- Refrigerate the tart for at least 1-2 hours to allow the flavors to meld together.
Expert Tips
- Always use a kitchen scale (affiliate link) to measure your ingredients.
- For this traditional French dessert, you will need an 8-inch tart pan with a removable bottom.
- For the best results, use ripe and juicy seasonal strawberries to enhance the overall taste and appearance of your tart.
- To remove the crust, place the pan over a cup and allow the side of the pan to separate from the bottom. Gently lift the crust and place it over your serving dish.
- Place the shell over your serving plate before filling.
- Use any shortcrust scamp to seal any cracks before baking.
- If you notice cracks at the bottom of the crust after baking, use melted white chocolate to seal the cracks and allow it to cool before filling. Check out this reel to see how I did it.
Storing
To keep your Tarte aux Fraises fresh, store it in the refrigerator within 2 hours. However, it’s best enjoyed within a day or two as the strawberries may release moisture and soften the crust over time.
The crust can be made for up to three days in advance and stored in the pan, loosely covered.
The pastry cream is good for three days, so remember that if you make it in advance.
FAQ and Troubleshooting
resh strawberries are recommended for this tart as frozen strawberries are tangy and tend to release more moisture when thawed, which can make the tart soggy.
Lumps can form if the cornstarch is not fully dissolved in the egg yolk mixture. Make sure to whisk the ingredients thoroughly before cooking.
While strawberries are traditionally used in Tarte aux Fraises, you can experiment with other fruits such as raspberries, blueberries, or a combination of different berries for a unique twist, just call it Fresh Fruit Tarts.
Individual tartlets are easier to handle since the dough is much smaller and does not tend to warm up as fast. This recipe will yield one 8 or 9-inch tart or 2-3 6-inch tartlets.
You will need a food processor, a medium and a large bowl, and a wooden spoon.
No, strawberries do not freeze well.
More dessert recipes you might enjoy
Pavlova cake, Chocolate Cream Puffs, Chouxnuts
Don’t forget to leave a comment and tag me on Instagram when you make one of my recipes.
Tart Aux Fraises Recipe (French Strawberry Tart)
Sweet shortcrust layered with cream pastry cream and topped with fresh strawberries.
Ingredients
Shortbread Crust
- 1/2 Cup Unsalted butter, cold cut into 1-inch pieces (113g)
- 1/4 Cup Granulated Sugar (50g)
- 1 Large Egg, cold
- 1 teaspoon Vanilla extract
- 1 1/2 Cup Bleached all-purpose flour (180g)
Pastry Cream
- 2 Cups Whole milk (480ml)
- 1/2 Cup Granulated sugar (100g)
- 4 Large Egg yolks
- 1/4 Cup Cornstarch (30g)
- 1 teaspoon Vanilla extract
Topping
- 2 Cups Fresh strawberries, washed and quartered. (300g)
- 1/4 Cup Sugar (50g)
Instructions
To make the crust
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Combine the butter and sugar in a food processor and pulse until they blend together, creating a paste-like mixture. Add the egg and vanilla, and pulse again to blend.
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Incorporate the flour into the mixture and pulse until you achieve a smooth dough.
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Transfer the dough to a surface lightly dusted with flour, shaping it into a disc. Wrap it in plastic wrap and refrigerate it for a minimum of 90 minutes.
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Roll out the chilled dough between two sheets of parchment paper, creating a circle with a diameter of 9.5 inches. Carefully remove the top parchment paper (if the dough is too soft, refrigerate it for 15 minutes to firm up).
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Using the bottom parchment paper, gently lift the dough and place it over the tart shell (with the parchment paper facing up). Press the dough into the pan with your fingers to ensure there are no gaps between the pan and the dough. Return the pan with the dough and parchment paper to the refrigerator for an additional 20-30 minutes to set.
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When ready to bake preheat oven to 375F (190C).
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Remove the parchment paper from the chilled dough and use a knife to trim any access dough.
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Use a fork to prick the dough, line it with parchment paper, and top it with pie weights or dry beans.
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Bake over the lower oven shelf for 30 minutes. Allow to cool before removing the weights.
For the pastry cream
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In a medium-sized bowl, whisk together the egg yolks, cornstarch, and 1/4 cup of milk. In a separate medium saucepan, heat the remaining milk and sugar over medium heat until it reaches a simmer. Remove the saucepan from the heat.
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Gradually pour 6 tablespoons of the hot milk into the egg yolk mixture while whisking continuously. Pass the egg mixture through a sieve to remove any lumps.
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Place the saucepan back on the heat and pour in the egg mixture. Cook and stir constantly over medium heat until the mixture thickens and comes to a boil. Remove the saucepan from the heat and stir in the vanilla extract.
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Transfer the pastry cream to a bowl or an airtight container. To prevent a skin from forming, place a sheet of cling film (plastic wrap) directly on top of the pastry cream. Refrigerate the cream for a minimum of 1 hour.
Assembling
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Place the sliced strawberries in a medium mixing bowl, sprinkle them with sugar, and give them a toss. Allow them to sit for approximately 10 minutes.
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Once both the crust and pastry cream have cooled, evenly spread the pastry cream over the crust.
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Using a slotted spoon or a fork, gently arrange the strawberries on top of the pastry cream.
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Refrigerate the tart for a minimum of 1-2 hours to allow the flavors to blend together.
Recipe Notes
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To maintain the freshness of your Tarte aux Fraises, it is important to refrigerate it within a timeframe of 2 hours. Also, for the optimal experience, it is recommended to eat it within one or two days, as the strawberries may release moisture and potentially soften the crust over time.
You can prepare the crust up to three days ahead by making it in advance and storing it in the pan, loosely covered.
The pastry cream remains suitable for consumption for up to three days, so keep that in mind if you decide to prepare it ahead of time.
- Always use a kitchen scale for precise ingredient measurement.
- To prepare this classic French dessert, acquire an 8-inch tart pan featuring a detachable base.
- For optimal outcomes, opt for ripe and succulent seasonal strawberries to enhance both the flavor and appearance of your tart.
- To invert the crust, position the pan on top of a cup. Gently lift the crust and transfer it onto your chosen serving dish.
- Prior to filling, place the shell on your serving plate.
- Utilize any shortcrust pastry leftovers to seal any cracks before baking.
- If you happen to observe cracks on the bottom of the crust post-baking, apply melted white chocolate to seal them and allow it to cool before proceeding with the filling.
