This amazing strawberry tart recipe comes from a baker that I admire very much, Mrs. Sabrina Bone, the owner of Sabi Sweets, an excellent Crawfordsville-based home bakery! Sabrina is the mother of one of my former students, and she never hesitated to dedicate her time, energy, and of course her delicious baked goods to whatever fundraiser or event was going on. (You absolutely must try her peanut butter balls!) She also grew up in France and has amazing French pastry skills that I just drool over. Sabrina, sorry in advance for bombarding you with questions about pastry, because I cannot wait to make this strawberry tart! I’m betting some of my readers will feel the same!
Strawberry Tart Recipe: Guest Post from Sabrina Bone!
Bonjour everyone!
Before we start, I would like to thank Kelly for inviting me to be a guest on her blog. I am not as quirky and fun as she is, but I hope you will enjoy this recipe that is dear to my heart and that reminds me of home!
My name is Sabrina, and I am originally from France. I love to bake, and recently turned my passion into a home-based bakery-pâtisserie in Indiana.
Today, we are making a strawberry tart from my childhood. Growing up in the South of France, I remember going to the boulangerie-pâtisserie for our daily baguettes and occasional sweet treats. Tarts and chocolate éclairs were always on top of my list!
The sweet aroma of tarts reminded me of a fun afternoon at the beach; the fresh lemon zest and fresh fruits gave us a sense of summer even in the winter season.
French tarts are typically made of three types of pastry: pâte feuilletée (puff pastry), pâte brisée (shortcrust used for savory tarts), and pâte sablée (a different type of shortcrust used for sweet tarts with berries).
We will be making a pâte sablée today! This dough is not sold in the USA so, keep this recipe close, you will want to make this dough for all your tarts!
Classic Strawberry Tart with Pastry Cream: Recipe by Sabrina Bone of Sabi Sweets!
Course: Uncategorized8
servings30
minutes20
minuteslots.
kcalPÂTE SABLÉE INGREDIENTS:
285 g All purpose Flour (about 2 cups)
1 large egg
150 g unsalted butter at room temperature (about 11 tbsp)
30 g granulated sugar (about ¼ cup)
65g powdered sugar (about ½ cup)
Pinch of salt
Zest of 1 lemon
- PASTRY CREAM INGREDIENTS:
½ liter milk (about 2 cups)
4 large egg yolks
100 g granulated sugar (about 1/2 cup)
2 tsp vanilla extract
Pinch of salt
60 g flour (about 1/3 cup)
- Fruit Topping:
850 g strawberries (about 4 cups)
2 Kiwis (optional)
Raspberries (optional)
40 g water
50 g granulated sugar (about 1/4 cup)
10-15 g lemon juice
First, the pastry
- 1. In a large bowl, knead the butter until creamy. (I use my kitchenaid mixer and it works just fine). Slowly add both sugars and salt.
2. Add the egg, stir well. Then, slowly add the flour, and the lemon zest scraping the side of the bowl, until all the ingredients are mixed.
3. Form a ball, wrap in plastic and place it in the refrigerator for an hour or 2. (You can also make this dough the day before and leave it in the fridge overnight).
While the dough is resting in the refrigerator, we are going to make the pastry cream. I am not gonna lie, I have to control myself not to eat it all with a spoon. This cream is used for so many French desserts. This thick and creamy custard is piped into cream puffs, éclairs, boston cream pie and fruit tarts. There are thousands of recipes out there for a good pastry cream. This one is one of the simpler one that I use, which I think turned out perfectly for this type of dessert. - Let’s make the pastry cream!
- 1. In a saucepan, heat up the milk, with the vanilla and salt.
2. While the milk is warming up, in a bowl, mix sugar and egg yolks until the mixture whitens.
3. Add the flour, stirring well.
4. Add the boiling milk, SLOWLY and gradually, stirring continually.
5. Pour the mixture back in the sauce pan and stir with a wooden spoon over low-medium heat until the mixture thickens and becomes creamy.
6. Once thickened, remove from the stove, and put the mixture in a bowl, cover it with a plastic wrap (making sure the wrap is touching the cream ) and let it cool in the refrigerator for an hour. - Prepare the pastry shell!
- Now, that the dough is chilled, we can roll it out and bake it!
This recipe allowed me to make 2 rectangular shaped tarts..
On a lightly floured surface, spread your dough and place it in your pie pan(s). Trim the edges with a rolling pin. I used little ceramic beads so the dough would not rise while baking. You can also use uncooked pasta if you do not have pie weights!
Bake it in a 350 degree oven for about 20 minutes. COOL completely before filling it. - Assemble!
- Heat up water, lemon juice and sugar until it starts boiling, let it cool a bit before brushing it on top of the fruits.
The moment has come to put it all together!
Simply pour the pastry cream inside your baked and cooled crust. Add your strawberries on top of the filling. This is where you get to be creative and become a pie artist 🙂 I had some kiwis and raspberries so I figured “why not?” and added them! Once all your fruits are in place, add a bit of a syrup to make them look shiny and to
preserve the fruits.
Your homemade strawberry tart is ready to eat!
I hope you enjoy this recipe and if you want to stop and say hi, you can find my Sabi Sweets page on Facebook:
https://www.facebook.com/sabisweets/
Extra strawberries? Cook them down into a jam and make this cake!
