Скачать или смотреть Let’s make a strawberry tart 🍓🍰

Recipe for tarte aux fraises below!

Spring is my favorite season mainly because of strawberries alone ! Especially strawberries from Plougastel which is an area in Brittany, France, where my husband is from! This is my most favorite area in all of France and where we spend most of the summer with Lev’s family. These strawberries I think are some of the best in the world due to the climate and soil in this region. They have the perfect balance of sweetness, acidity, and texture. That’s why a classic simple strawberry tart is my go to dessert during spring as it combines all my favorite elements into one perfect bite

Crust (makes enough for 2 9inch/24cm diameter tarts)
200 grams of plain flour
100 grams of butter (cold and diced in small cubes)
30 grams of almond flour
70 grams of powdered sugar
Pinch of salt
40 grams of egg (about 1 egg)

Combine all dry ingredients, then rub in cold butter till sandy texture. Add egg and mix together till comes together in a clump, then rub out on table to make a homogenous dough. Divide in half, cover, and put in fridge for 3o minutes. Roll out between 2 sheets of parchment with flour till dough is 3mm thick. Place in mold and push the dough down the side walls into the corners (prevents shrinkage pushing down, ensuring the corners are well creased) then cut off edge, prick the bottom with fork, and put in fridge/freezer for 30 minutes at least. Bake in preheated oven at 200C till it is golden browned. Leave to cool

Pastry Cream (most pastry creams use just egg yolks, but I replaced 3 of the yolks with just one egg to help prevent waste and be more cost efficient)

1 egg
2 egg yolks
480 grams of milk
Pinch of salt
Tsp of vanilla extract or 1/2 vanilla bean
40 grams of cornstarch
100 grams of butter
70 grams of sugar

Whisk eggs, yolks, sugar, salt, and cornstarch. Bring milk with vanilla to a simmer in a pan. Whisk the milk into the egg mixture, then add all back to pan. While continuously whisking, cook over medium heat till it thickens and bubbles. Take off heat, pour through a sifter, then whisk in butter. Pour into crust and place in fridge to cool.

Then I sliced about 1.5ish kilos of strawberries and placed on top of crust. Then I forgot to film, but I brushed the strawberries with warmed apricot glaze to give the strawberries a shine and to keep the strawberries fresher for longer. Then I decorated with forget me knot flowers et voila, bon appetit!

If you click the link in my bio, I have linked my Amazon page, where l list many tools that I use in the video like my pans, scales, tools, favorite baking books, etc. I also have my LTK page where I link similar vintage plates, bowls, and aprons that I have, and my shopmy for similar outfits!

Again, like always, I highly recommend using a scale for all recipes, as it ensures a better, consistent bake! Using cups for measuring is just not an accurate way to measure and can lead to baking tragedies😅