Tarte aux Fraises: Classic French Strawberry Tart Recipe

Ingredients

Below are the ingredients you’ll need to make a Tarte aux Fraises. For full quantities, refer to the recipe card included later. Recommended equipment: food processor, medium and large bowls, a wooden spoon, and an 8- or 9-inch tart pan with removable bottom.

Pâte Sablée (Shortbread Crust):

• Bleached all-purpose flour (unbleached will work as well). For a gluten-free alternative, use a 1:1 gluten-free flour blend. For extra texture, up to 1/2 cup (55g) almond flour may be added.
• Unsalted butter, cold and cut into 1-inch pieces.
• Granulated sugar (or powdered sugar for a more tender crust).
• 1 large egg, cold — this helps prevent a sandy texture.
• Vanilla extract or vanilla bean paste.

Rich Crème Pâtissière (Pastry Cream):

This tart uses a classic vanilla pastry cream. You can substitute an Italian-style pastry cream, crème mousseline (pastry cream whipped with butter) for a richer filling, or crème légère (lightened pastry cream) for a lighter result.

• Whole milk (or half-and-half — avoid using only heavy cream).
• Egg yolks
• Granulated sugar
• Cornstarch
• Vanilla extract

Strawberry Topping:

• Fresh strawberries, hulled and quartered. Fresh berries are best because frozen fruit releases excess moisture when thawed and can make the tart soggy. You can also substitute or mix other berries for a fresh fruit tart variation.
• Granulated sugar to macerate the berries slightly.

How to Make Tarte aux Fraises

Make the Crust:

The pâte sablée is a slightly sweet shortcrust pastry (closer to cookie dough than a savory pie dough). It can get soft quickly at room temperature, so work chilled and use parchment paper to roll and transfer the dough. If the dough begins to warm, refrigerate for 15–20 minutes.

1. In a food processor, pulse the butter and sugar until combined into a paste-like texture.
2. Add the flour and pulse until the mixture resembles wet sand. Add the egg and vanilla, pulsing until a crumbly dough forms.
3. Gather the dough into a disc, wrap in plastic, and chill for at least 90 minutes.
4. Roll the chilled dough between two sheets of parchment into a 9.5-inch circle. Remove the top parchment carefully — if the dough is too soft, chill for 10–15 minutes to firm up.
5. Using the bottom parchment, lift the dough into the tart pan with the parchment still on top. Press gently to line the pan and eliminate gaps, then chill 20–30 minutes to set.
6. Remove the top parchment, trim excess dough with a sharp knife, and prick the bottom with a fork.
7. Line the shell with parchment and pie weights (or dried beans) and bake for about 28–30 minutes on the lower oven rack. Let cool for about 30 minutes before removing weights.

Prepare the Crème Pâtissière

For a thorough walkthrough and troubleshooting, consult a dedicated pastry cream guide. The basics are below:

1. Whisk together the egg yolks, cornstarch, and 1/4 cup of milk in a bowl. Heat the remaining milk and sugar in a saucepan over medium until it simmers, then remove from heat.
2. Slowly temper the yolk mixture by whisking in 6 tablespoons of the hot milk. Strain the mixture through a sieve to remove any lumps.
3. Return the milk to the saucepan, add the tempered yolks, and cook over medium heat, stirring constantly, until it thickens and reaches a boil. Remove from heat and stir in vanilla.
4. Transfer the pastry cream to a container and press a sheet of plastic wrap directly onto its surface to prevent a skin. Chill for at least 1 hour.

Assemble the Strawberry Tart:

1. Place the quartered strawberries in a bowl, sprinkle with sugar, and toss. Let them sit for about 10 minutes to macerate slightly.
2. Once the crust and pastry cream are fully cooled, spread the pastry cream evenly over the crust.
3. Using a slotted spoon or fork, arrange the strawberries on top of the cream, draining excess juices to avoid sogginess.
4. Chill the tart for 1–2 hours so the flavors meld and the filling sets.

Expert Tips

• Use a kitchen scale for accurate measurements — it improves consistency in pastry baking.
• An 8-inch tart pan with a removable bottom works best for this recipe.
• Choose ripe, firm, and juicy seasonal strawberries for the best texture and flavor.
• To unmold the tart, set the pan over a cup and gently press the removable side down to release the shell from the base. Transfer the tart to your serving plate before filling.
• If small cracks appear in the baked crust, seal them with a thin layer of melted white chocolate, allow to cool, then fill.
• Ensure the cornstarch is fully mixed into the egg yolks before cooking to avoid lumps in the pastry cream.

Storage and Yield

• Store the finished tart in the refrigerator within two hours of assembly. For best texture, enjoy within one to two days — strawberries will release moisture over time which may soften the crust.
• The crust can be prepared up to three days in advance and kept loosely covered in the pan.
• Pastry cream keeps for up to three days in the refrigerator.
• Do not freeze the fully assembled tart; freezing will damage the texture of the pastry cream and fresh fruit.
• This recipe yields one 8- or 9-inch tart or two to three 6-inch tartlets. Smaller tartlets are easier to handle and are less prone to warming while being worked.

Tart Aux Fraises Recipe (French Strawberry Tart)