Tarte aux Fraises
These pretty little tarts are a staple of French patisseries. The crisp, buttery pastry is topped with a thick crème pâtissière and fat, fresh strawberries glazed with redcurrant jelly. We’ve given this French classic a bit of an update by using our Sugar and Crumbs Cinnamon Swirl Natural Flavoured Icing Sugar (or any flavour of your choice) in the crème pâtissière. This goes beautifully with the flavour of the strawberries.
Please note: although the actual hands-on preparation for these tarts doesn’t take too long, you do need to allow time for the pastry to rest and for the custard to cool and set. You’ll also need four individual loose-bottomed tart tins for this recipe.
- Prep Time : 40 minutes
- Cook Time : 38 minutes
- Yield : 4 individual tarts
- Allergens : Nut Free
- For the pastry:
- Butter, Softened - 75g (2 1/2 oz)
- Sugar - 50g (1 3/4 oz)
- Plain Flour - 125g (4 1/2 oz)
- For the custard:
- Double Cream - 175ml
- Vanilla Pod - 1
- Free Range Egg Yolks - 4
- Sugar and Crumbs Cinammon Swirl Natural Flavoured Icing Sugar (or any flavour of your choice) - 35g (1 1/4 oz)
- To top:
- Fresh Strawberries - 1 Punnet
- Redcurrant Jelly - 2 Tablespoons
Tarte aux Fraises
1. Start by making the pastry. Cream together the softened butter and the sugar until pale and fluffy. Beat the egg briefly and then add to the butter and sugar a little at a time, mixing constantly. Finally, add the flour and mix to create a soft, dry-ish dough that comes together in a ball. Wrap in clingfilm and put in the fridge for an hour.
2. Pre-heat the oven to 180° C, 160° C fan, 325 F, Gas mark 3.
3. Divide the pastry into four and then roll each piece out on a floured surface so that it’s about 3mm thick. Carefully line each tart tin with pastry gently pushing it into the corners with your knuckle rather than your fingertip to avoid any tears or holes. Trim the edges neatly.
4. Lay a piece of greaseproof paper over the top of each lined tart tin, fill with baking beans before placing in the oven and baking for 15 minutes, or until pale golden. Remove the tarts from the oven and allow to cool completely.
5. To make the custard, start by pouring the cream into a small pan. Slit open the vanilla pod and scrape the seeds into the cream. Add the pod itself and bring the cream to a boil over a medium heat. Reduce to a simmer, stirring regularly.
6. Beat together the egg yolks with the Sugar and Crumbs Cinnamon Swirl Natural Flavoured Icing Sugar (or any flavour of your choice) until pale and frothy. Add to the warmed cream a bit at a time, stirring constantly. Keep simmering over a low heat until the mixture will coat the back of a spoon. If you’re not familiar with this test, you need to dip the spoon in the mixture and then be able to draw a clean line through the middle of the mixture on the back of the spoon with your fingertip. Once you reach this point, remove the custard from the heat, remove the vanilla pod and set aside to cool.
7. Pre-heat the oven to 100°C, 90° C fan, 225 F, Gas mark 1/4. Once the custard has cooled to room temperature use it to fill the prepared pastry cases. Carefully place them in the oven and bake for 23 minutes until the custard is just about set. Remove and allow to cool completely.
8. When the tarts are cool you can add the finishing touches. Hull the strawberries and slice in half lengthways. Arrange on top of the set custard with the narrow ends upwards, leaning in towards each other.
9. Finally, warm the redcurrant jelly with a small splash of water until nicely gooey and then gently brush over the strawberries.