Strawberry Tart Recipe
Here is a French strawberry tart recipe that you can vary to showcase whatever seasonal fruit you have on hand. I cut out a few steps and a few ingredients to make this fruit recipe as fast and simple for you to fix. >
The Hard Way
In addition to my much loved (and showing it) Larousse de la Cuisine
which I bought upon arriving in France, I also have a special edition called the Larousse des Desserts
. This book was worth its purchase price for the photos alone. It's fun to flip through the book and dream about the different elaborate desserts you could make.
However . . . My Way
When it came time to find a strawberry tart recipe the other day (we were having company, otherwise those strawberries would have been eaten as is), it wasn't the recipe in my fancy cookbook I was going to follow. The recipe I found there called for a pastry cream that had it's own recipe page, and even that recipe called for another cream on another
page. I was flipping back and forth through the pages and watching the ingredient list grow and thinking, oh no, another trip to the grocery store . . . STOP!
Don't have time for that one, even if I'd like something nice to serve for dessert. So I simplified matters down to their essentials, and here are the results. Delicious and quickly fixed even by a novice chef
(which I will forever be).
Tart Making Tips
- Bake the tart shell and make the filling (crème pâtissière) ahead of time and refrigerate.
- Assemble the tart just before serving otherwise it tends to get soggy and messy looking.
- You should try to find small strawberries for this strawberry tart recipe. Smaller strawberries are often more flavorful, and here they offer the additional advantage of making for a prettier look for the finished tart.
This is a basic French tart recipe: pâte brisée crust
, filled with crème pâtissière
, topped with fruit and a glaze. You can use the same formula with apricots, peaches, raspberries, or whatever fruit you might have on