Best French Style Strawberry Tart Recipe By Tasty Recipes

FRENCH STRAWBERRY TART (TARTE AUX FRAISES)

Steps:

• mix softened butter, ground almonds, sugar with a rubber spatula. Add the egg and gently mix just to combine. Cover it with plastic film in contact and refrigerate.
• preheat the oven to 355 F/180 F. Thaw the frozen butter puff pastry and, using a rolling pin, roll it out between two parchment paper sheets to 1/5 inches/5 mm thick. Line a 9-inch/23 cm fluted tart pan, with a removable base, with the pastry, pressing it into the bottom and sides of the dish. Trim the edge with a sharp knife and prick the bottom with a fork. Bake for 25 minutes. Take the pastry out of the oven and lightly press the pastry base to flatten, using a paper towel. Decrease the oven temperature to 300 F/150 C. With a spoon or a small bent spatula, spread the almond cream. Bake for a further 20 minutes. Remove it from the love, let it cool completely in the pan, then transfer the pastry base to a serving platter.
• split the vanilla bean in half lengthwise, scrape the seeds with the tip of a knife. In a mixing bowl, whisk egg yolks, sugar, and corn starch with a hand whisk. Pour milk into a medium saucepan, add scraped vanilla seeds, and the pot split in half, and bring to a boil. Remove the vanilla pod, add hot milk while stirring to the egg yolk mixture. Pour the mixture back to the saucepan and cook the cream over low to medium heat, stirring constantly. Stop cooking when the cream thickens. Remove the pot from the heat, add butter, and mix. Transfer the pastry cream to a shallow dish, cover with plastic in contact (it should touch the whole surface of the cream). Let it cool at room temperature.
• whisk the pastry cream with a hand whisk and spread it on top of the baked almond cream. Wash, drain, and hull strawberries. Leave a few of them with green tops for decoration. Cut strawberries in half lengthwise and arrange them over the tart. Refrigerate at least one hour before serving.
• sprinkle the edge of the tart with icing (powdered) sugar. To highlight strawberry haves, take some, sprinkle them with icing sugar and place them back on the tart. Sprinkle the dessert with chopped pistachios.

CLASSIC FRENCH STRAWBERRY TART RECIPE (TARTE AUX FRAISES)

Steps:

• In a large bowl, mix the butter and 125g of powdered sugar. Then, add the almond powder to the mixture along with the rest of powdered sugar. Add the two eggs and mix until homogeneous. Add the flour and mix until you have a smooth dough. Wrap in a plastic film and place in the fridge for 2 hours, minimum.
• Preheat your oven to 200°C (392°F) or thermostat 6-7. Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, fluted, loose-bottomed tart tin. Trim the excess and prick the base all over with a fork. Line the pastry case with baking paper and fill it with baking beans or rice. Place on a baking sheet and bake "à blanc" for 20 minutes. Remove the beans/rice and paper, then transfer to a wire rack to cool completely.
• Meanwhile, make the crème pâtissière. In a medium saucepan over medium heat, warm up the milk with the vanilla and half of the sugar. In a large bowl, wisk the the rest of the sugar with the yolks until lighter in color and fluffy. Whisk in the cornstarch. When the milk is just simmering, strain half of the warm milk slowly into the egg mixture, whisking continuously. Transfer back into the saucepan with the rest of the milk and over low heat, stirring constantly until it has thickened. Take the pan off the heat and add the cold butter in small pieces and mix. Cover the crème pâtissière with cling film, creating contact with the cream, and set aside to cool completely.
• Spoon the crème pâtissière into the tart, then level the surface with the back of a spoon. Wash, drain, de-stem and halve the strawberries. Place a strawberry half in the center of the start, then arrange concentric rings of fruit around it until all of the crème pâtissière is covered. Optional: gently warm the apricot jam with 2 tbsp water until melted, brush over the strawberries and leave for 2 minutes to set. Serve.

FRENCH STRAWBERRY TART

Steps:

• Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, 23cm fluted, loose-bottomed tart tin. Trim the excess and prick the base all over with a fork. Chill for 30 minutes.
• Meanwhile, make the crème pâtissière. Put the milk and vanilla pod in a large pan, bring to the boil, then turn off the heat. In a large bowl, whisk the yolks and sugar for 10 minutes until voluminous, then beat in the flour and lemon zest. Strain the warm milk slowly into the egg mixture, whisking continuously. Clean the pan, then pour the mixture back in and gently bring to the boil, stirring constantly until it has thickened. Take the pan off the heat, cover the surface of the crème pâtissière with baking paper and leave to cool.
• Preheat the oven to 180°C/fan160°C/gas 4. Line the pastry case with baking paper and fill with baking beans or rice. Place on a baking sheet and blind-bake for 15 minutes. Remove the beans/rice and paper, then cook for a further 10-15 minutes until golden. If the edges look too dark, cover with foil. Leave for 5 minutes, then transfer to a wire rack to cool completely.
• Spoon the crème pâtissière into the tart, then level the surface with the back of a spoon. Place a strawberry half in the centre of the tart, then arrange concentric rings of fruit around it until all of the crème pâtissière is covered.
• Gently warm the jelly with 2 tbsp water until melted, brush over the strawberries and leave for 2 minutes to set. Serve.

FRENCH-STYLE LEMON TART RECIPE BY TASTY

Steps:

• Pre-heat the oven to 350°F (180°C).
• Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
• Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
• Pour into a pre-baked tart shell.
• Bake for 6 minutes.
• Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
• Leave the tart to cool before dusting with icing sugar.
• Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
• Enjoy!

CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY

Steps:

• Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
• Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
• Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
• Pour the chocolate over the biscuit base and top with the strawberries.
• Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
• Enjoy!

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY

Steps:

• Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
• Peel and quarter the apples, using a spoon or melon baller to remove the cores.
• Preheat oven to 375°F (190°C).
• In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
• Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
• Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
• Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
• Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

FRENCH-STYLE STRAWBERRY TART RECIPE BY TASTY

Steps:

• Roll out the puff pastry sheet. Place a 25-centimetre (9-inch) cake tin on the sheet of puff pastry and cut around the edges.
• Poke holes in the pastry with a fork and set aside.
• Pre-heat the oven to 190°C (375°F).
• Prepare the strawberries by hulling them with a straw. Set aside.
• Pour the sugar in a large saucepan and cook over a medium heat, until the sugar has melted and reached a light brown colour.
• Stir in the butter until melted.
• Add the strawberries, coating evenly in the caramel.
• Arrange the strawberries in the buttered tin, followed by the puff pastry on top.
• Tuck the pastry down the sides of the tin.
• Bake for 45 minutes, until the pastry is golden brown.
• Leave to cool for 1-2 hours, then invert onto a plate.
• Slice and serve with a spoonful of crème fraîche.
• Enjoy!