French strawberry tart

French strawberry tart
  • Serves icon Serves 8
  • Time icon Hands on time 20 minutes, cooking time 40 minutes, plus cooling

A beautiful strawberry tart recipe made with a shortcrust pastry case filled with crème pâtissière and glazed strawberries. Perfect for a summer afternoon tea in the garden.

Nutrition: per serving

Calories
368kcals
Fat
17.7g (5.9g saturated)
Protein
6.4g
Carbohydrates
48.6g (23.1g sugars)
Fibre
2.3g
Salt
0.6g
Calories
368kcals
Fat
17.7g (5.9g saturated)
Protein
6.4g
Carbohydrates
48.6g (23.1g sugars)
Fibre
2.3g
Salt
0.6g

Ingredients

  • 375g pack all-butter shortcrust pastry
  • 500g small strawberries, hulled and halved
  • 4 tbsp redcurrant jelly

For the crème pâtissière

  • 350ml whole milk
  • 1 vanilla pod, split lengthways
  • 4 large free-range egg yolks
  • 100g golden caster sugar
  • 25g plain flour, plus extra for dusting
  • Finely grated zest of 1 lemon

Method

  1. Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, 23cm fluted, loose-bottomed tart tin. Trim the excess and prick the base all over with a fork. Chill for 30 minutes.
  2. Meanwhile, make the crème pâtissière. Put the milk and vanilla pod in a large pan, bring to the boil, then turn off the heat. In a large bowl, whisk the yolks and sugar for 10 minutes until voluminous, then beat in the flour and lemon zest. Strain the warm milk slowly into the egg mixture, whisking continuously. Clean the pan, then pour the mixture back in and gently bring to the boil, stirring constantly until it has thickened. Take the pan off the heat, cover the surface of the crème pâtissière with baking paper and leave to cool.
  3. Preheat the oven to 180°C/fan160°C/gas 4. Line the pastry case with baking paper and fill with baking beans or rice. Place on a baking sheet and blind-bake for 15 minutes. Remove the beans/rice and paper, then cook for a further 10-15 minutes until golden. If the edges look too dark, cover with foil. Leave for 5 minutes, then transfer to a wire rack to cool completely.
  4. Spoon the crème pâtissière into the tart, then level the surface with the back of a spoon. Place a strawberry half in the centre of the tart, then arrange concentric rings of fruit around it until all of the crème pâtissière is covered.
  5. Gently warm the jelly with 2 tbsp water until melted, brush over the strawberries and leave for 2 minutes to set. Serve.

delicious. tips

  1. The pastry case and the crème pâtissière can be made the day before and the tart assembled a few hours before serving.

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3.2 votes

Reviews

Read what others say...

  1. I love this recipe because it is a fab way to put all of the strawberries that my toddlers pick at a local farm to great use. The whole family loves it and my sons help to make it xx thank you xx

  2. I love this recipe because it’s my idea of heaven, shortcrust pastry, crème pâtissière and delicious fresh strawberries, my favourite dessert above all others.

  3. I love this recipe because strawberry cakes are my favourite, every year I can’t wait strawberry season to try new recipes, and when I made this tart, the whole family became a fan of it immediately.

  4. I love this recipe because, it reminds me of visiting my grandmas during the summer holidays, we would pick fresh strawberries from the garden and she would make a strawberry tart as a treat in the afternoon. The tart would always be perfect, so light yet delicious an would melt in your mouth.

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3.2 votes

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