Step into any French pâtisserie and one pastry that is guaranteed to catch your eye is the classic Tarte aux Fraises. With its golden, buttery crust that melts in your mouth, a silky-smooth layer of crème pâtissière, and a crown of glistening, ruby-red strawberries, this elegant dessert is as much a feast for the eyes as it is for the palate.
And the best part is that it’s surprisingly simple to make at home.
Tarte aux Fraises is a real showstopper
While this tarte is a showstopper year-round, it truly shines in the spring and summer months, when strawberries are at their peak—sweet, juicy and bursting with flavor. Whether you’re hosting a garden party or indulging in a quiet afternoon treat, this timeless French favorite never fails to impress. In my family, this tarte is a traditional Easter dessert and 14 juillet celebratory treat.
Variations on this Tarte aux Fraises
Another reason to fall in love with this tarte is its versatility, both in preparation and presentation. Dress it up with delicate mint leaves, a sprinkle of crushed pistachios or even a few edible lavender or elderflower blossoms for a touch of floral charm. And when you’re ready to switch things up, why not try other fruits? The lovely crust and delicate crème pâtissière provide a base for many soft spring and summer fruits: you might wanna try a Tarte aux Framboises, glistening with fresh raspberries, a Tarte aux Prunes (plums), a Tarte aux Groseilles (red currants) or a Tarte aux Mytilles (blueberries) might just tempt you next time.
Elegant, effortless and endlessly adaptable, this is one dessert you’ll come back to all season long. Have fun baking!
Tarte aux Fraises
Equipment
- 1 loose-bottomed tarte mold
- 1 food processor
- 1 sheet of baking paper
- 300 g blind bake weight such as old beans, rice, lentils
Ingredients
For the tarte base:
- 250 g all-purpose flour
- 130 g cold plant-based butter cubed (plus extra for greasing the mold)
- 2 tbsp fine sugar
- 1 flax ‘egg’ 1 tbsp ground flaxseed + 3 tbsps water, mixed
- Pinch of salt
For the crème pâtissière:
- 4 tbsp sugar
- 5 tbsp custard powder
- 500 ml soy milk
- 2 tsp vanilla extract
To assemble the tarte aux fraises:
- 500 g strawberries halved
- 2 tbsp strawberry jam
- 1 tbsp water
Instructions
For the tarte base
- Place all the ingredients in your food processor and pulse until the dough comes together in a ball.250 g all-purpose flour, 130 g cold plant-based butter, 2 tbsp fine sugar, 1 flax ‘egg’, Pinch of salt
- Shape the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
- After that, preheat your oven to 180° C and roll out your dough on a well-floured surface to a circle of about 32cm.
- Grease a 28cm loose-bottomed tarte mold with plant-based butter and dust it with flour, shaking off any excess.
- Transfer the dough to the mold and prick its surface with a fork.
- Place a crumpled sheet of baking paper on the dough and weigh it down with baking beans.
- Blind bake the crust for 10 minutes.
- Remove the baking paper and beans, and bake for an additional 10-12 minutes, until the pastry is golden. Allow to cool completely in the mold and on a wire rack.
- Remove the crust from the mold and place it on a serving plate.
For the crème pâtissière
- Mix sugar and custard powder in a small bowl.4 tbsp sugar, 5 tbsp custard powder, 500 ml soy milk, 2 tsp vanilla extract
- Whisk in 100 ml of the soy milk.
- In a small saucepan, gently heat the rest of the milk with the vanilla extract.
- Add the custard mixture slowly, while whisking.
- Cook over a low heat while continuously whisking, until the mixture thickens into a thick cream (approximately 5 mins).
- Transfer to a plate to cool but cover with a sheet of baking paper to prevent forming a skin on your crème pâtissière
For assembly
- Put the jam and the water in a small saucepan and whisk over medium heat for a minute or so. This will be the glaze for the strawberries.500 g strawberries, 2 tbsp strawberry jam, 1 tbsp water
- To assemble the tarte, give the crème pâtissière a good stir to loosen it and divide it over the crust.
- Top with the strawberries, brush with the glaze and serve.
