Tarte aux Fraises


Classic Tarte aux Fraises




175g flour

45g icing sugar

Pinch of salt

90g very cold butter

1 egg yolk

30ml ice water


Crème Pâtissière:

350ml whole milk

½ vanilla pod

4 egg yolks

75g caster sugar

30g plain flour

30g cornflour

50ml double cream


700g strawberries



To make the pastry:

Sift the flour and icing sugar into the bowl of a food processor and add the salt. Pulse to combine then add the butter, continue to mix until the mixture resembles coarse crumbs. Add the egg yolk and water and continue to mix until the mixture forms a ball. Do not over mix. Turn the dough out onto a board and working with the heel of your hand press it until it is smooth.


Roll the dough out straight away and line a 9 inch tart tin. Place the lined tin in the refrigerator for at least 1 hour.


Preheat the oven to 425f (200c), place a piece of parchment paper and beans or rice on the pastry base and bake for 10-15 minutes, remove the paper and beans and bake for a further 10 minutes.

Leave to cool.


To make the Crème Pâtissière:

Pour the milk into a pan, scrape the seeds from the vanilla bean into the milk, add the bean and carefully bring the milk to boil taking care not to let it burn.

Combine the egg yolks and sugar until fluffy in a large bowl. Gradually add the flour and whisk until smooth. Slowly add the boiled milk into the mixture whisking constantly. Return the milk mixture to the saucepan and bring it back to the boil whisking to prevent lumps. Reduce the heat and continue cooking for 2-3 minutes over a very low heat. Remove the vanilla bean and pour the mixture into a bowl, cover with plastic film ensuring the film touches the surface, leave to cool.


Once the pastry and Crème Pâtissière have cooled pour the mixture into the pastry case, top with the strawberries.

Thin out some apricot jam with warm water and pass it through a sieve to remove any remaining lumps. Leave to cool slightly before pouring over the strawberries.



You can replace the strawberries with your favourite fruit or be creative and use a mixture.


Strawberries, raspberries, blueberries, blackberries and kiwi.


Photos © Andy Coomer



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