By far one of Maxime’s all-time favorites, ‘Tarte aux fraises’ is a major staple of French ‘pâtisserie’ made with ‘pâte brisée’, a creamy filling, and fresh strawberries. He remembers the countless times his parents have made this delightful spring tart for family gatherings, birthday parties, or even just as soon as the strawberry season starts. The freshness of the strawberries goes perfectly with the buttery crust and the filling. Needless to say that it is quite challenging to not serve yourself a second slice!
We made ours with our homemade pâte brisée, a filling made with almond flour, a thin layer of mascarpone, and fresh strawberries from our local farmers’ market. We decided to halve them and to go for a design in circles, but this is totally up to you. There are plenty of ideas on the Internet for you to get inspired!
The tart can be served with a scoop of vanilla ice cream for some extra sweetness, which Maxime can’t say no to.
Tarte aux fraises • Strawberry tart
Course: DessertCuisine: FrenchDifficulty: Easy1
tart30
minutes20
minutes50
minutesIngredients
300 g 300 pâte brisée
500 g 500 strawberries of roughly even size (we used 30)
50 g 50 butter (at room temperature)
100 g 100 sugar
100 g 100 almond flour
1 1 egg
200 g 200 mascarpone
Directions
- Roll out the pâte brisée and press onto the bottom and sides of your tart pan. Preheat oven at 180°C/360°F.
- In a large bowl, mix the almond flour with the butter, 80g of sugar, and the egg until smooth.
- Spread on the pâte brisée in the tart pan.
- Bake for 20 min.
- In a bowl, mix the mascarpone and the remaining 20g of sugar.
- Wash and halve the strawberries.
- Remove the tart from the oven and let cool down 20 minutes.
- Spread the mascarpone on the tart, then place the strawberries based on your desired design.
- Leave tart in the fridge for an hour or until ready to serve.
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