Tarte aux fraises

Serves 1
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Directions

  1. 1Add butter and powders to a bowl.
  2. 2Mix well with the blade of the mixer.
  3. 3Add an egg and mix very well.
  4. 4Add the flour and mix lightly until no more flour is visible.
  5. 5Film the dough and refrigerate for 1 hour.
  6. 6Roll out the dough with flour to about 4mm.
  7. 7Pour into a circle.
  8. 8Prick the dough and place in the freezer to let it freeze.
  9. 9Once frozen, bake.
  10. 10Let it cool.
  11. 11For the pastry cream, add milk to a saucepan.
  12. 12Open a vanilla bean and scrape the vanilla beans into the milk.
  13. 13Heat gently over medium heat.
  14. 14Add egg yolks and sugar to a bowl and whisk to blanch lightly.
  15. 15Add the cornstarch and mix well again.
  16. 16Once the milk is hot, remove the vanilla bean.
  17. 17Add a small amount to the mixture and mix to combine.
  18. 18Add all the mixture to the pan and heat, mixing until thickened.
  19. 19Once done, remove and film in contact.
  20. 20Let cool before placing in the refrigerator to cool completely.
  21. 21Once cold, rebeat and place on the shortbread.
  22. 22Smooth with a spatula.
  23. 23Remove excess cream that is on the edges.
  24. 24Sort the strawberries and rinse them a little.
  25. 25Cut into 3 or 4 pieces.
  26. 26Arrange on the pie in one direction.
  27. 27Then in the other direction.
  28. 28Then the middle.
  29. 29For the topping, take an apricot jam.
  30. 30Heat until melted.
  31. 31Spread the jam over the tart.

Ingredients

  • beurre
  • sucre glace
  • poudre d'amandes
  • sel
  • oeuf
  • farine
  • lait
  • 1 gousse de vanille
  • jaunes d’œufs
  • sucre
  • fécule de maïs
  • fraises
  • confiture d'abricots

Equipment

bowlmixerspatulacircle panovenpotknife

Tips

  • Freezing the dough-filled circle will help the sides from falling during baking.
  • The pastry cream is thick so it will be easier to cut through.