Strawberry love in Tarte aux Fraises
David Scott Allen · Pies & Tarts · Provencal Recipes · TasteMy parents still talk about the time when I consumed my fair share of fresh French strawberries, four times over. We were in Paris visiting family friends and strawberries were in season and thus a perfect dessert. It only took one bite for me to realise that I had been deprived for the previous 17-years with fakes posing as strawberries.
In his Cocoa & Lavender post, David celebrates the strawberry season with a gorgeous fresh Tarte aux Fraises . The full recipe is below and additional photos on his website.
Tarte aux Fraises
A light and refreshing tart filled with custard and adorned with the season's finest strawberries.
Ingredients
Tart Shell
- 300 grams flour
- 1/2 tsp Sugar
- pinch Salt
- 150 grams chilled butter
- 1 large egg beaten
Custard Filling
- 80 grams Sugar
- 2 large eggs
- 1/3 cup milk
- 2 tbsp milk
- 1/2 tsp vanilla extract
- pinch Salt
Topping
- 2 pints strawberries hulled and halved lengthwise
- 1/4 cup currant jelly
Instructions
Tart Shell
- Place flour, 1/2 teaspoon sugar, and salt in the bowl of a food processor and pulse twice to blend.
- Add butter in 10 pieces and pulse 10 times.
- Add beaten egg, and process until dough is moist and almost ready to clump.
- Remove from the processor and place on the counter. Bring together into a ball; wrap in plastic and refrigerate for at least 1 hour.
- Preheat oven to 350°F.
- Roll out dough into a 13-inch circle. It will break apart from time to time – just keep putting it back together.
- Slide the removable bottom of an 11-inch fluted tart pan under the crust (this will make it easier to transfer with fewer breaks) and then place it into the fluted ring of the tart pan.
- Press the dough into the bottom, sides, and corners of the mold, and trim any excess. Make sure all cracks are filled.
- Prick the bottom 10-15 times with a fork, line with foil, and fill with pie weights (I use dried beans), and bake for 20 minutes.
- Remove the foil and weights and bake 5 minutes longer. Remove from the oven and let cool.
Preparing the custard filling
- Whisk together the 80 grams of sugar, 2 eggs, milk, vanilla, and salt.
- Pour into the cooled crust and bake for 15-18 minutes until custard is set. (It will be only a thin layer of custard.)
Preparing the strawberries
- Starting at the outer edge, arrange strawberry halves in concentric circles, points inward, until custard is covered.
- Melt the currant jelly in a small saucepan until liquid and smooth.
- Brush the strawberries with the melted jelly and allow it to set for 30 minutes to 2 hours before serving.
Tried this recipe?Let us know how it was!
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Lemon Meringue Tartlets Dessert from Provence
June 29, 2015
What could be better than a bite-sized flavour combination of sweet and tart squeezed into tiny lemon meringue tarts? Below, Gilles Conchy, the Provence Gourmet, shares his recipe for these little treats. If you are interested in cooking classes and learning traditional Provencal meals, contact Gilles to learn about his classes. Image Credits: All photos …
Recipe for a Delicious Raspberry Tart with an Almond Crust
April 6, 2018
Gilles Conchy is the smiling face behind the Provence Gourmet. This is his recipe for Raspberry Tart with an Almond Crust. This is an easy dessert to make. The fresh raspberries and hint of mint give it a summer feel.…
Dessert Creamy Coconut and Strawberry Cups
August 5, 2020
It’s always a treat to finish a meal with a “light” dessert such as these Creamy Coconut and Strawberry Cups. The recipe from chef Paula Sachs is vegan-friendly and only requires four ingredients. Allow enough time for the pudding to cool after you have combined the ingredients. Enjoy with a glass of your favourite Provencal …
Strawberry Tiramisu a Sweet, Delicious Dessert
June 29, 2018
Strawberry season comes early in Nice. By mid-April, the first fragrant strawberries from the local hills grace the market in my neighbourhood. And as if fresh berries aren’t enough of a treat, this delightfully fluffy strawberry tiramisu never fails to impress. Vive la fraise!…
2 Comments
This is absolutely one of my favorite tarts ever! It is divinely exquisite in its simplicity!
And gorgeous too! Thanks for sharing your recipe David.