15 June 2009

Strawberry fields...forever...

It is the season again, the lovely fruity strawberries are back in full force.
I recently made this simple and tasty version of strawberry tart.
Have fun making it and sharing it.

Strawberry tart –Tarte aux fraises

For 1 x 10 ½ inch tart pan


Half the recipe of short dough/pâte sablée (see separate post)

½ pound Fresh clean strawberries

Bavarian cream (see separate post – Pastry cream + whipped cream)

Confectioners sugar for dusting


Roll out the dough thinly enough (1/8 inch) and line the tart pan, blind bake in pre-heated oven 375 F for 20 to 25 mn depending on your oven, it will be baked when the colour is golden brown, beware not to over bake it.

When baked and cooled down cover the bottom of the tart with Bavarian Cream and arrange the sliced strawberries around the tart.


Assemble the tart as close as possible to the serving time. Sprinkle a dusting of confectioners sugar before serving. Tart shell and cream can be made a day ahead, store shell in an air tight container.

No comments:

Post a Comment