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Strawberry tart

It doesn't matter what the dessert is, as long as there are strawberries in it: this variable from Alfred de Musset's famous quotation on drunkenness illustrates quite well the aspirations of the French when it comes to pastries. Among their 10 favorite desserts, 2 are based on the delicious little red fruit: strawberries and, of course, the essential strawberry tart.

A seasonal dessert

While the exact origins of strawberry tart remain unclear, we do know that it's part of a pronounced French appetite for fruit-based desserts dating back to the Middle Ages (from cherry clafoutis to tarte tatin and peach Melba).

What quickly set this recipe apart from other fruit-based treats? Its pastry.

Whether shortbread, shortcrust or puff pastry, it varies with the times, the regions and the preferences of gourmets, who are however very demanding when it comes to the 3 other key ingredients of this dessert:

  1. a layer of light, vanilla pastry cream,
  2. an attractive and practical glaze (it protects the fruit while giving it a shiny appearance) and, of course,
  3. good seasonal strawberries.

This elegant pastry is best enjoyed from spring, with the 1st harvests in April, through to June. Tip for consuming French strawberries as a priority: stick to what farmers, local markets or grocery stores have on their shelves.

Depending on the region and its specific weather conditions, it's not uncommon to have beautiful strawberries available until the end of July.

The pleasure of eating this particularly popular family dessert can thus be prolonged and, just in case you still have some good fruit to share, you can also try your hand at creating its direct "competitor": the "fraisier", especially popular at weddings and birthdays.

Let's get started with this recipe


  • Shortcrust or shortcrust pastry (ready-made or not)
  • 500 g fresh strawberries
  • 500 ml milk
  • 4 egg yolks
  • 100 g sugar
  • 40 g cornflour
  • 1 vanilla pod
  • Apricot jam for the glaze


  • Preheat oven according to pastry instructions.
  • Roll out the pastry in a tart tin and bake for 15-20 minutes, until golden brown.
  • Prepare the crème pâtissière by heating the milk with the vanilla pod, split in half.

  • In a bowl, whisk the egg yolks with the sugar until the mixture whitens.
  • Add the cornflour and stir.
  • Slowly pour the hot milk over the egg mixture, stirring constantly.
  • Return the mixture to the pan and cook over low heat until thickened. Remove the vanilla pod.
  • Spread the cooled pastry cream over the cooked tart base.
  • Arrange the strawberries on top.
  • Heat the apricot jam and brush over the strawberries to obtain a glossy finish.
  • Refrigerate the tart before serving.

Last but not least: enjoy 😊.

Valérie from Comme des Français



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