Tarte aux Fraises

The quintessential French pâtisserie tart: a crisp, buttery pâte sablée shell filled with crème pâtissière and topped with fresh strawberries arranged en couronne, glazed with apricot to a mirror shine: the first taste of summer in every French bakery window

Origin: Plougastel-Daoulas, Brittany, France (and French pâtisserie tradition)

From the journey of Strawberry.

The tarte aux fraises is inseparable from the history of Plougastel-Daoulas in Brittany: the small coastal commune that became the strawberry capital of France after the accidental creation of Fragaria × ananassa around 1750. The town has its own Musée de la Fraise et du Patrimoine, and for over two centuries its strawberry harvest was the defining moment of the culinary calendar. The tarte aux fraises as a pâtisserie form; pâte sablée, crème pâtissière, fresh fruit, apricot glaze; is a product of the 19th-century codification of French haute pâtisserie, where Carême and later Escoffier established the architectural language of the pastry shop window. This tart represents that tradition precisely: it is beautiful, technically demanding, and relies entirely on the quality of the strawberries at its heart. In Plougastel, the gariguette variety; long, tapered, intensely aromatic; is considered the finest strawberry for this tart.

Ingredients

Pâte sablée

200 g plain flour
100 g unsalted butter, cold and cubed
60 g icing sugar
1 large egg yolk
2 tbsp cold water
1 pinch fine salt

Crème pâtissière

500 ml whole milk
4 large egg yolks
100 g caster sugar
40 g cornflour (cornstarch)
1 tsp pure vanilla extract or 1 vanilla pod
30 g unsalted butter

Topping

600 g fresh strawberries (gariguette or any small, fragrant variety), hulled

Glaze

4 tbsp apricot jam
2 tbsp water

Method

Make the pâte sablée: pulse flour, butter, icing sugar and salt in a food processor until it resembles breadcrumbs. Add the egg yolk and water, pulse until the dough just comes together. Shape into a disc, wrap in cling film and chill for 1 hour.
Make the crème pâtissière: heat the milk with the vanilla in a saucepan until just below boiling. In a bowl, whisk the egg yolks, caster sugar and cornflour together until pale and thick.
Pour a ladleful of the hot milk into the egg mixture, whisking constantly (this tempers the eggs). Pour the tempered mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard boils and thickens; about 3–4 minutes from when it begins to bubble.
Remove from the heat, add the butter and whisk until incorporated. Pour into a shallow tray, press cling film directly onto the surface to prevent a skin forming, and cool completely in the refrigerator; at least 1 hour.
Preheat oven to 190°C (170°C fan). Roll the chilled pâte sablée to 3mm and line a 23cm tart tin. Prick the base, blind bake with baking beans for 15 minutes, then remove beans and bake for 8–10 minutes until deeply golden and dry.
Once the pastry shell and crème are completely cool, whisk the crème pâtissière briefly to smooth it, then spread it evenly into the tart shell to a depth of about 2cm.
Arrange the strawberries over the crème; traditionally in concentric circles (en couronne), halved or whole depending on size, points up. Make the glaze by warming the apricot jam with water until liquid; strain and brush generously over the strawberries.

Notes

The tarte aux fraises is a race against time: the crème will slowly soften the pastry, and the berries will weep juice as they sit. Assemble as close to serving as possible; ideally no more than 1–2 hours before. The pâte sablée can be baked a day ahead and stored in an airtight container. The crème pâtissière can be made a day ahead and refrigerated. Only assemble at the last moment. The quality of strawberries is paramount; do not make this with flavourless, hard supermarket berries.

The Gastrographer

Name: Tarte aux Fraises
Prep time: 45 min
Cook time: 25 min
Total time: 2 h
Yield: 8
Cuisine: France
Ingredients: 200 g plain flour; 100 g unsalted butter, cold and cubed; 60 g icing sugar; 1 large egg yolk; 2 tbsp cold water; 1 pinch fine salt; 500 ml whole milk; 4 large egg yolks; 100 g caster sugar; 40 g cornflour (cornstarch); 1 tsp pure vanilla extract or 1 vanilla pod; 30 g unsalted butter; 600 g fresh strawberries (gariguette or any small, fragrant variety), hulled; 4 tbsp apricot jam; 2 tbsp water

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control