This rustic and comforting dish delivers a delightful balance of sweet and salty flavors, and is perfect as an elegant appetizer, a light lunch, or a satisfying dinner. Indulge in the timeless charm of this Eastern French classic!

What is a Caramelized Onion Tart (Tarte à l’Oignon Alsacienne)?

This French Onion Tart, known as “Tarte à l’Oignon” or “Zwiebelkueche”, is a cherished specialty from Alsace in eastern France. This classic dish is a staple in the menus of local winstubs (Alsatian bistros) and is equally popular in home kitchens.

As with many traditional recipes, there is no single definitive version of the Alsatian Onion Tart. Every chef and home cook like to add their own twist on it, with their cheese, herb or spice of choice. However, most variations share 3 essential components: a crisp and buttery pie crust, a generous amount of caramelized onions and a savory custard poured over the top.

1. The pie crust: Like for most quiches and savory tarts, I always go for a “pâte brisée”: a sturdy and buttery French crust that’s perfect for holding a soft filling.
2. The caramelized onions: As per local tradition, the onions are caramelized slowly in butter – and white wine. Why? Because Alsace is renowned for producing some of the finest white wines in the world, including Gewurztraminer. Thanks to the region’s very cold winters, the grapes develop a natural sweetness, resulting in wines that are often sweeter and deeply aromatic. These sweeter white wines are perfect for caramelizing onions, enhancing their natural sugars and transforming them into something irresistibly sweet and melt-in-your-mouth delicious.
3. The savory custard: The custard is made from eggs, milk and cream. It is seasoned with black pepper and caraway seeds. Caraway, known in French as “carvi”, is popular in Alsatian cuisine. It is often used to flavor dishes and commonly found in Munster, a flagship cheese of Alsace. This sprinkle of caraway is optional, but I think it brings out the true Alsatian flavors of this tart.  

Ingredients you’ll need for this Caramelized Onion Tart

Now let’s take a closer look at the ingredients you need to make this delicious, rustic tart in your own kitchen.

For the pâte brisée crust

1. Flour. All-purpose flour is the way to go.
2. Salt. A pinch of salt to heighten the flavors.
3. Butter. Use cold, cubed, unsalted butter for best results in this crust recipe. I like to cube the butter, lay the cubes on a plate and stick the plate back into the fridge for at least 1 hour before I start making the crust. This ensures the butter cubes are perfectly cold when they’re added to the flour.
4. Water. About ¼ cup (60ml) of ice-cold water is needed to bind the ingredients together. You may need a little less, so add the water one tablespoon (15ml) at a time.

For the filling

1. Onions. We need 3.3lbs (1.5kg) of onions for this recipe! Yellow onions are the best choice. They turn utterly sweet and melty when caramelized. In Brittany, we have pink onions, also known as Rosé de Bretagne, which are sweet onions (similar to yellow) with a light pink outer skin. I sometimes use them too (pictured here). 
2. Butter. A generous amount of butter is key to caramelize these onions well.
3. White wine. Opt for a sweeter white wine to helps build a nice caramelization. My recommendations are an Alsatian Gewurztraminer or sweet Chardonnay (more affordable). That said, a drier white wine like a Sauvignon Blanc or Pinot Gris will do the job nicely too. The alcohol will completely burn off after the one hour of cooking.
4. Milk and cream. ½ cup of milk and ½ of heavy cream is the base of the custard filling.
5. Eggs. 3 large eggs are used in the filling. They need to be at room temperature so take them out of the fridge one hour before you start cooking.
6. Salt, pepper and caraway. Season to taste!
7. Gruyère Cheese. Although not traditionally used in a French onion tart, I like to add about 1/2 cup (50g) of Gruyère cheese to the filling. It adds some richness with a salty kick that contrasts well against the sweet caramelized onions. Emmental works well too.

Tips & Tricks

• Make your own crust, if you have time.  

Although you can use a store-bought pie crust for convenience, making your pie crust from scratch will go a long way. The recipe below only requires about 15 minutes of time. It guarantees a flaky, buttery crust that is the perfect vessel for the creamy custard and soft onions.

It is essential to use cold butter and ice-cold water to make the pie crust. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a flaky crust. 

This recipe will make enough for a high-sided 9-inch (22.9cm) or 10-inch (25.4cm) pie crust, plus a little extra if you want to make an individual tart on the side – or keep it in the freezer for another project (well-wrapped in plastic film). You definitely won’t regret taking the time and minimal extra effort to make it. 

• The Caramelized onions

The caramelized onions are the stars of this recipe, so make sure they are done properly. Caramelizing onions, by slowly cooking them in butter and deglazing in white wine until they are golden and melty, extracts the natural sugars from the onions and intensifies their flavor.  The trick is to not stir too often to allow for the caramelization to happen at the bottom of the pan. I find that stirring onion every 5 minutes is good enough.

For this Caramelized Onion Tart recipe, the onions do not need to be caramelized too much. Reach for a golden color, not brown. The process of caramelizing onions should take about 45 minutes to 1 hour, on medium-low heat.

• The Cheese

For the filling, be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. Both cheeses are subtly salty with lovely nutty notes. They are pricier than cheddar, but well worth it when used in the filling of this tart.

Frequently Asked Questions

How long can you keep this Caramelized Onion Tart?  

After making (and enjoying) this tart– if you have any leftovers – you can store them in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the crust soft. Instead, reheat the tart in the oven for about 5-10 minutes at 350°F (180°C). 

Can you freeze the tart?

Yes, absolutely. Once completely cool, you can store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the tart thaw in the fridge before heating it through in the oven. 

What do you serve with this Caramelized Onion Tart?

In Alsace, this tart is traditionally served in thin slices as a starter, accompanied by a fresh leaf salad. It also works wonderfully as a satisfying lunch paired with sides like carrots, green beans, or even a hearty dish such as cauliflower gratin.

Personally, my favorite way to enjoy a slice of onion tart is for dinner, served alongside a comforting bowl of warm soup.

Helpful swaps and notes: 

• Caramelizing the onions low and slow is key here. Take your time! So, this recipe is best made on weekends, when you have more time to stay in the kitchen.
• For caramelizing the onions, I like to use butter and white wine, which both provide richness and classic earthy flavors. Some other recipes call for beef stock instead of white wine. Although this isn’t the traditional recipe, using beef stock works great as a slightly more affordable alternative.
• The amount of filling in this recipe is good for a high-sided 9-inch (22.9cm) or 10-inch (25.4cm) pan. Do not fill the crust to the rim: the filling will puff up as it bakes, and deflate slightly as it cools down. If you have some filling left, you can make an individual tart on the side with the extra crust you have. I recommend using a pan with a removable bottom, which will support the crust when lifting your tart.

More rustic French recipes you may like: 

• Classic French Quiche Lorraine
• Spinach and Cheese Quiche
• French Style Cottage Pie (Hachis Parmentier)
• French Chicken And Mushroom Pie (Tourte)
• French Stuffed Cabbage Rolls (Choux Farcis)
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Classic French Lentil Soup
• Classic French Onion Soup
• Braised Pork Loin with Prunes (Porc aux pruneaux)

Caramelized Onion Tart (Tarte à l’Oignon Alsacienne)

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the pie crust:
2 cups (260g) all-purpose flour
1 tsp salt
2/3 cup (150g) cold unsalted butter, cut into small cubes
4 tbsp (60ml) ice cold water

For the filling:
3.3 lbs (1.5 kg) onions
1/2 cup (115g) unsalted butter
2/3 cup (158ml) white wine
½ cup (125ml) whole milk (whole or 2% m.f)
½ cup (125ml) heavy cream
3 large eggs, at room temperature 
1 tsp caraway seeds
¼ tsp salt
¼ tsp black pepper
1/2 cup (50g) Gruyère cheese, grated

Instructions

1. Make the crust. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
2. Pre-heat your oven to 350°F (180°C) with a rack in the middle. 
3. Line with parchment paper a 9-inch (22.9 cm) or 10-inch (25,4 cm) pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the prepared tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans over top, to keep the pie crust from puffing when baking.
4. Bake the crust for 15 minutes. Carefully remove the parchment paper filled with weights and set the crust aside.
5. Caramelize the onions. Melt the butter in a large frying pan over medium-low heat. When the butter is sizzling, add the onions slices and stir to coat with the butter. Using a spatula or wooden spoon, spread the onions evenly onto the pan. Let the onions cook for 15 minutes, stirring every 5 minutes. After 15 minutes, when the onions should start to dry out, add the white wine. Stir to coat and continue cooking for about 30 more minutes, until the onions are melty and golden. Set aside.
6. Make the filling. In a large mixing bowl, whisk together the eggs, the heavy cream and the milk. Add caraway, salt, black pepper and grated cheese.
7. Assemble the tart. Scatter the caramelized onions evenly onto the bottom of the pre-baked crust. Pour the prepared liquid filling over top.
8. Bake for 1 hour at 350°F (180°C) , or until golden. The middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature. 

Notes...

Store leftovers in airtight container in the fridge for up to 4-5 days. Reheat in the oven for about 5-10 minutes at 350°F (180°C).  Freeze in an airtight container for up to 3 months. To reheat, let the tart thaw in the fridge before heating it through in the oven. 

The post Caramelized Onion Tart (Tarte à l’Oignon Alsacienne) appeared first on Pardon Your French.

What is a French Plum Tart (Tarte aux prunes)?

A French Plum Tart is a delightful way to showcase the flavor of fresh plums and is a popular dessert during the plum season in late Summer. This rustic tart is made with a buttery Pâte Brisée (French pastry crust) filled with seasonal plums. Once baked, the plums turn utterly jammy, which is the main appeal of this tart!

In France, this tart often highlights local plum varieties such as Quetches or Mirabelles, which are smaller and sweeter than the plums commonly found elsewhere. However, don’t worry if you can’t find these specific varieties as any plums you love will work beautifully to bring this delightful treat to life in your own kitchen.

Ingredients you’ll need for this French Plum Tart recipe

This plum tart recipe is simple yet delightful, featuring a very simple filling of almond flour, seasonal plums, and a sprinkle of sugar. The most time-consuming step, though not difficult, is making the homemade crust – which is well worth the effort, trust me here! This tart recipe uses a classic “pâte brisée” crust. Read along for the ingredients and my tips!  

For the crust:

1. Flour. All-purpose flour is the way to go.
2. Salt. A pinch of salt to heighten the flavors.
3. Butter. Use cold, cubed, unsalted butter for best results in this crust recipe. I like to cube the butter, lay the cubes on a plate and stick the plate back into the fridge for at least 1 hour before I start making the crust. This ensures the butter cubes are perfectly cold when they’re added to the flour.
4. Water. About ¼ cup (60ml) of ice-cold water is needed to bind the ingredients together. You may need a little less, so add the water one tablespoon (15ml) at a time.

For the filling:

1. Plums. Seasonal, ripe plums are the star of the tart. They are sliced in quarters and arranged in a decorative pattern on the tart shell. Any variety of your liking works here, but you can read my notes below (in the FAQ) for which varieties I most recommend. When shopping for plums to make a tart, choose them slightly soft but blemish-free and wrinkle-free.
2. Almond flour. Almond flour is sprinkled over the bottom of the tart to absorb the juices from the fruits and ensure the crust remains crisp. This also adds a nutty flavor that pairs perfectly with the plums.
3. Cane sugar. Cane sugar is sprinkled generously over the plums just before baking. I like at least 4 tablespoons to cut through the tartness of the plums. But you can use a bit less if you want.

About Pâte Brisée

If you’re a regular on this blog, you’re likely familiar with Pâte Brisée! This classic French pastry is a staple in many French recipes, whether for savory quiches or fruit tarts.

Pâte Brisée is a simple pastry crust made from just flour, salt, butter, and a splash of water. The water encourages gluten development in the flour, making Pâte Brisée sturdier and less crumbly compared to other French pastry crusts like Pâte Sucrée or Pâte Sablée.

This crust is easy to work with: it’s malleable, easy to roll out, and lays smoothly in the bottom of your tart pan. Its sturdiness makes it an ideal choice for holding soft fillings, such as baked fruits.

Pâte Brisée doesn’t contain eggs or sugar, making it neither sweet nor salty. This neutrality makes it incredibly versatile, perfect for both sweet and savory tarts or pies. Its mild flavor allows the taste of the filling, especially fruits, to shine through.

One of the best things I love about Pâte Brisée is its forgiving nature. If it tears while you’re rolling it out, you can easily patch it up with a few drops of water. This makes it a great option for bakers of all skill levels!

Tips for a great Pâte Brisée”

Although this is a simple pastry crust recipe, here are my 3 favorite tips to ensure your Pâte brisée is a success!

• It is essential to use cold butter and ice-cold water to make the dough. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without softening the butter. This ensures little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. 

• Do not overmix the dough: stop mixing when it just comes together into a rough ball. Otherwise, your crust likely will end up too tough once baked. 

• The Pâte Brisée needs to be chilled at least 20 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes. It will warm up slightly and become easier to roll out. If the dough cracks a bit when you roll it out or transfer it into the pan, do not fret. You can simply wet your fingers lightly under lukewarm water and “rub” the cracks to bind the dough back together. 

Frequently Asked Questions

What are the best plum varieties for baking?

Commercially grown plums in the US fall under 2 main categories: European (prunus domestica) and Japanese (prunus salicina). And you can find more than 300 plum varieties under these two categories!

When making a plum tart, it’s important to choose varieties that hold their shape and offer a good balance of sweetness and tartness. Here are some of my recommendations for the best plum varieties for baking a tart:

• Damson. The Damson plum is a smaller-size European variety that has a blueberry-like purple hue. These small, tart plums are ideal for baking, providing a nice balance to the sweetness of the tart.
• Black Amber.These plums have a sweet flavor with a hint of tartness and a firm texture that holds up well during baking.
• Santa Rosa. Juicy and sweet with a slightly tart skin, Santa Rosa plums hold up well in baking
• Italian Prune Plums (Stanley). These plums are firm and sweet, with a dense flesh that doesn’t become too mushy when baked.
• Elephant heart. Known for their deep red flesh and rich flavor, these plums are both sweet and tart, making them perfect for baking.
• Mirabelle plums. Small, yellow Mirabelle plums are a European variety from the Lorraine Region in France. This variety is very sweet, juicy with just a hint of tang, which makes them perfect for baking! They are widely available in France. However, they are a “protected origin” produce, which means they are illegal to export outside of France – making them very hard to find. Mirabelles are not allowed to be sold commercially in the US, but I heard they can be grown in home gardens.

You can stick to just one variety or mix them up! This adds complexity to the tart’s flavor profile.

Can I use almond meal instead of almond flour?

Yes, for this recipe, you can! Almond meal, in comparison to almond flour, is slightly coarser (not as finely ground). Almond meal is also often made from raw unpeeled almonds resulting in a brown-speckled mix, while almond flour is made from peeled almonds. 

Because we’re using a very small of almond flour, the overall taste and texture of the tart won’t be altered.

How can you store this Plum Tart?

This tart can be kept in an airtight container in the fridge for up to 2 days. The baked plums don’t hold very well so I don’t recommend keeping it any longer, nor freezing it.

Audrey’s tips

• This recipe will make enough for a 10-inch (25cm) tart crust or a 9-inch (22.9cm) tart crust, plus a little extra. Keep the extra crust in the freezer for another project (well-wrapped in plastic film). You won’t regret taking the time and little extra effort to make homemade crust!
• This French plum tart is typically served at room temperature or slightly warm. It can be enjoyed on its own or with a dollop of crème fraiche, whipped cream or a scoop of vanilla ice cream.

I hope you’ll love this classic French Plum Tart recipe as much as I do. If you have any questions, please leave a comment. 

More French tarts to try: 

• Classic French Lemon Tart 
• Classic French Strawberry Tart 
• Alsatian Blueberry Tart 
• Blueberry Peach Galette 
• Classic Apple Tart Tatin 
• Normandy Apple Tart 
• Classic French Fruit Tart 
• Apricot Frangipane Tart 
• Peach Crème Fraiche Streusel Tart

French Plum Tart (Tarte aux Prunes)

Print Recipe

Serves: 8-10 Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

For the Pâte Brisée:
2 cups (250g) all-purpose flour
1/2 cup (1 stick/125g) unsalted butter, cold and cubed
A pinch of salt
1/4 cup (50ml) cold water (approximate)

For the filling:
4 tbsp almond meal or almond flour
2.7 lbs (1.2 kg) prunes
4 tbsp (48g) cane sugar

Instructions

Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency, and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (up to 1/4 cup of water); do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in plastic wrap and chill in the fridge for about 20 minutes.

Pre-heat the oven to 390ºF (200ºC) with a rack in the middle. Butter and flour a 10-inch (25cm) or a 9-inch (22.9cm) tart pan.

Step 2 – 20 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the tart pan. Cut the excess off around the edges. Poke the bottom of the crust all over with a fork (10-12 pokes).

Step 3 – Spread the almond flour evenly over the bottom of the crust.

Step 4 – Wash and pit the prunes and slice them in quarters. Arrange the plum quarters, cut side up, in the pastry crust in a circular pattern. I like to start by creating one large circle from the outside and work my way inwards. Sprinkle the plums evenly with sugar.

Bake for 45 minutes, or until the crust looks golden. Transfer to a cooling rack.

Enjoy warm or at room temperature.

The post French Plum Tart (Tarte aux prunes) appeared first on Pardon Your French.

First, what is a Galette?

A Galette – or a “Tarte Rustique” as it’s called in France – is a very popular dessert, especially during Summer months, to make do with the abundance of fresh fruits. This uncomplicated fruit tart features a flaky all-butter crust, folded in a free form manner over fresh seasonal fruits. A pie dish or proper pan isn’t required, as the galette is to be baked flat on a simple piece of parchment paper and a baking sheet.

This article covers instructions for making a proper pastry dough, a delicious fruit filling (with the fruits of your liking) and for assembling the galette. This, along with a few tips is all you’ll need to make a great Galette.

Peach Blueberry Galette

The ideal crust for a Galette: a “Pâte Brisée”.

For making a galette, the best candidate is hands down a Pâte Brisée: the French version of a short crust pastry. This classic French crust is made with only flour, butter and water – no sugar and no eggs. It is thus very versatile and can be used for both sweet and savory pies, quiches, tarts, or Galettes. 

With flour and butter mixed together with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdy enough to hold any juicy fruit fillings, yet still very flaky thanks to the generous amount of butter added.  This also makes for a dough that is easy to work with and very forgiving – which is what you want to shape a galette with little stress.

Strawberry Rhubarb Galette

3 Tips for making the Pâte Brisée (shortcrust pastry):

• Use ice cold water and ice cold butter. It is crucial to use ice cold water and ice cold butter to make the dough. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensures little bits of butter are still present in the dough once rolled out, which makes for a most tender, flaky Pâte Brisée. 

• • • To make ice-cold water, fill a small bowl with ice cubes and cover with water. Let sit for 2 minutes and the water will be ice-cold. Discard of remaining ice cubes if any.
    • To make ice-cold butter, cut it into small cubes and place on a plate. Pop the plate in the freezer for 20-25 minutes for the butter to be ice-cold.

• Prefer handmade. Although a Pâte Brisée can be easily mixed in a food processor, I prefer making it by hand to get a better feel of the dough’s texture. It is important not to overmix the dough or your crust will end up too tough once baked. Once the flour and butter are blended, slowly add just enough water so the dough holds together when pressed in your palm.
• Chill the dough. The Pâte Brisée needs to chill for at least 20-30 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes so it warms just slightly.

Yellow Plum Galette

3 Tips for making the fruit filling:

A Galette invites all kind of fruit fillings – be it berries, stone fruits, pome fruits or a combination of each. Summer favorites include strawberries, blueberries, peaches, plums and/or apricots (as pictured here). In the late summer and fall, apple and pear are staples. You can also add your own flavor twists to the fruit filling with citrus zest (ie. orange zest with berries), fresh herbs (ie. basil with strawberries, verbena with stone fruits) and/or ground spices (ie. cinnamon with apples).

• Rinse and dry well. Make sure you rinse the fruits under cold water and delicately pat them dry, yet thoroughly, before you start.
• Can you use frozen fruits? Although fresh, seasonal fruit is always best, yes you can use frozen fruits. Just make sure they are well thawed, drained and patted dry before you mix them with the cornstarch and sugar. 
• Dice/Slice the fruits thin and evenly in size. The key is always to dice up or slice up the fruits thin and evenly in size. This mostly ensures they will bake evenly. For assembling, you can then simply toss the fruit filling in the center of the dough or neatly arrange the fruit slices to create pretty patterns.
• Don’t fret on the sugar and cornstarch. Although it could be tempting to reduce the amount of sugar, you will get a runny filling if you do so. Both the sugar and starch absorb moisture and create a deliciously jammy filling.

Apple Cinnamon Galette

3 Tips for Assembling:

• Prevent a soggy crust.  To prevent the fruit’s juices from making the crust soggy, sprinkle some ground almond, oats or crushed cookies at the bottom of the rolled-out crust before adding the fruits.
• Leave a border all around. When placing the filling in the middle of the crust, make sure you leave a 2-inch border all around. This way you will be able to easily fold the edges over the filling later. Likewise, don’t pile the fruits but scatter them in one single, even layer, so they bake evenly too. 
•  Don’t fret cracks. If the edges of the dough crack a bit when you fold them over the fruit, simply wet your fingers under lukewarm water and “rub” the cracks to bind the dough back together. 

How to make an Any-Kind-Of-Fruit Galette

Here is how to make an Any-Kind-Of-Fruit Galette, with step-by-step photos. See the recipe card at the end of this article for the ingredient list, exact quantities and cooking time.

The photos depict the making of an apricot galette, but you can use any of the following fruits: berries (strawberries, raspberries, blackberries, stoned cherries, blueberries), stone fruits (apricots, peaches, nectarines, plums) or pome fruits (apples, pears). When using firm fruits (apples, pears), just make sure you slice them thinly so they turn tender when baking.

First, we prepare the Pâte Brisée. Note that the dough will need to chill for 30 minutes, so plan accordingly. We start by placing the flour and salt in a large mixing bowl.

We then cut the butter into cubes, and place the cubes on a plate. Pop the plate in the freezer for 20-25 minutes for the butter to be firm and ice-cold. 

Add the butter cubes to the flour, and mix with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Do not try to process the butter completely. Keeping pea-size bits of butter in the dough is what will make the crust very flaky.

Then, we start adding ice-cold water, one tablespoon at a time. See the notes above for preparing ice-cold water. Mix until the dough just comes together into a rough ball (about 1/4 cup of water). Do not over-mix or your crust will end up tough.

A good way to test the consistency of the dough is to press a small amount in your hand. When releasing, the dough should hold together.  

Add a few more splashes of water if you feel the dough is too crumbly – but try to keep the water to a minimum. Press the dough all together so it comes into a rough ball. 

Wrap the dough in a plastic wrap and chill in the fridge for about 30 minutes.

Pre-heat the oven to 400ºF (205ºC) with a rack in the middle. Line a large baking sheet with parchment paper. While the dough still rests, place the sliced or diced fruit in a large bowl. Toss with sugar, salt, vanilla extract and cornstarch until evenly coated.

30 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to a circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the parchment lined baking sheet. 

Spread the ground almond, oats or crushed cookies onto the dough, leaving a 2-inch (5cm) border around the edge. Arrange the fruit filling on top.

Fold the edges of the dough up over the fruits to create a 1 ½ to 2-inch border, pleating the dough around as you go. Brush the egg yolk onto the folded border. Bake for 50 min to 1 hour, until the edges of the crust look dry and golden, and the fruit filling looks soft.

How to store a Galette? 

After enjoying a Galette, if you have any leftover slices, you can store them in the refrigerator or in the freezer.

• In the refrigerator: store any leftover slices in an airtight container or well-wrapped in the fridge for up to 2 days – not more. Enjoy the slices cold or reheated for 4-5 minutes in a pan over medium heat. Avoid reheating the slices in the microwave or the crust will likely get soggy. 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the slices thaw in the fridge before re-heating them through in a pan over medium heat. 

I hope you’ll love this How To Make An Any-Kind-Of-Fruit Galette article! A Galette can be enjoyed either warm or cold. If you have any question, feel free to leave a comment. 

Similar recipes you make like: 

• Strawberry Rhubarb Galette
• Peach Blueberry Galette
• Apple Cinnamon Galette
• Alsatian Blueberry Tart
• Peach Crème Fraiche Streusel Tart 

Any-Kind-Of-Fruit Galette

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

Ingredients

For the Pâte Brisée:
1 1/2 cups (188g) all-purpose flour
¾ cup (170g) cold unsalted butter, cut into small cubes
1/4 teaspoon salt
¼ cup to 1/3 cup (50ml to 78ml) ice water

Filling base:
4 tbsp (24g) ground almonds
(or quick oats, or crushed cookies – ie. graham crackers)

Filling:
4 cups berries, stone fruits or pome fruits (chopped or thinly sliced)
¼ tsp salt
2 tbsp (15g) cornstarch (or tapioca starch)
1/3 cup (65g) sugar
1 tsp vanilla extract

To finish:
1 egg yolk + 1 tbsp milk, for brushing

 

Instructions

Step 1 - Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (about 1/4 cup of water). Do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 30 minutes.

Pre-heat the oven to 400ºF (205ºC) with a rack in the middle. Line a large baking sheet with parchment paper.

Step 2 - Prepare the filling. Place the sliced or diced fruit in a large bowl. Toss with sugar, salt, vanilla extract and cornstarch until evenly coated.

30 minutes later, take the dough out of the fridge.

Step 3 - Assemble the galette. Transfer it onto a lightly floured surface and roll it out to circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the parchment lined baking sheet. Spread the ground almond (or oats) onto the dough, leaving a 2-inch (5cm) border around the edge. Arrange the fruit filling on top. Fold the edges of the dough up over the fruits to create a 1 ½ to 2-inch border, pleating the dough around as you go.

Step 6 - Brush the egg yolk onto the folded border.

Bake for 50 min to 1 hour, until the edges of the crust look dry and golden, and the fruit filling looks soft.

The post How To Make An Any-Kind-Of-Fruit Galette appeared first on Pardon Your French.

The components of a French fruit tart 

A Classic French fruit tart features 4 main components: a sweet pastry crust (a pâte sucrée), pastry cream, fresh fruits and a glaze. 

The crust: « pâte sucrée ».

The ideal crust for this fruit tart is what we call a “pâte sucrée”. A pâte sucrée is a buttery, sweet, cookie-like pastry crust generally used in French baking for tarts featuring cream or custards. A “pâte sucrée” has a crisp, crumbly texture – as opposed to classic an American pie crust which is flakier, and as opposed to a “pâte sablée” which is sandier. 

This pâte sucrée recipe includes a small portion of almond flour and a good amount of butter and powdered sugar. The combination of butter and powdered sugar creates a melt-in-your-mouth texture, which balances perfectly with the smooth vanilla pastry cream and juicy, fresh fruits. 

Tips: 

• Because a pâte sucrée contains quite a lot of butter, the dough needs to be chilled twice – at least 2 hours before being rolled out, and at least 30 minutes once rolled out in the tart shell, before baking. Consider these chilling times when you plan on making this fruit tart. 
• You can prepare the dough the day before and keep it refrigerated for up to 24 hours, well-wrapped in plastic film. 
• The crust gets baked on its own (baked “à blanc”), before being filled with the pastry cream and topped with fruits. You can also bake it the day prior, to save time. Once baked, keep the crust unfilled in the fridge for up to 24 hours. 

The pastry cream: “crème pâtissière ».

This pastry cream is known as “crème pâtissière”. French crème pâtissière is a custard flavored with vanilla, that is thickened using eggs and egg yolks. It is thicker than English or American custard and tastes richer too. It is used as the base for countless French desserts, especially fresh fruit tarts.

Fresh fruits.

Fresh, seasonal fruits are really the stars of the show here. There are no specific rules about which fruits to choose. But being a classic Summer dessert, the tart often features summer berries (ie. strawberries) along with kiwis for a nice contrast of color. I often like to add a clementine for pop of orange, and garnish the center with smaller fruits such as cherries or blueberries. 

In general, any soft fresh fruits work here: sliced mango, sliced peaches, halved apricots, etc. Avoid crunchy fruits, such as apples or pears. 

Once the fruits are washed, hulled and sliced, I like to arrange them by groups on a large cutting board. This make it easier for assembling the tart later. Start by placing the strawberries on the outer circle, and work your way inward with the other fruits. 

The glaze: apricot jam.

Apricot jam is commonly used for glazing fruit tarts in France. The specific term for glazing a fruit tart is called ‘abricoter’. The apricot jam is slowly heated and passed through a fine mesh strainer to discard of any chunks. Apple jelly is another popular alternative to apricot jam – which doesn’t need to be strained. Although less traditional, other jams work perfectly too: strawberry jam, raspberry jam, peach jam, etc. 

How long can you keep this tart? 

Once assembled this tart can be kept in an airtight container in the fridge for 3-4 days. Crème pâtissière doesn’t freeze well, so I don’t recommend freezing this tart. 

Cooking notes:

• The pâte sucrée (baked “à blanc”) and the crème pâtissière can be made ahead and stored in the fridge until ready to assemble. I think this makes it a great dessert to be served for hosting, if you need to manage your time wisely in the kitchen.
• Although you can use a store-bought pie crust for convenience, I think making your own pâte sucrée from scratch will go a long way. Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting to warm or it will become sticky. 
• This crust recipe will give you enough for a 9-inch pie crust. I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart.

Classic French Fruit Tart (Tarte aux fruits frais)

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the « pate sucrée » crust :
½ cup (125g) unsalted butter, cubed and at room temperature.
¾ cup (95g) powdered sugar
½ tsp vanilla extract
1/3 cup + 1 ½ tbsp (40g) almond flour (ground almond)
1 large egg
1 ¾ cup + 1 tbsp (233g) all-purpose flour
½ tsp salt

For the crème pâtissière:
1 cup (250ml) milk (2% or whole)
½ tsp vanilla extract (or seeds from ½ vanilla bean)
1 large egg + 1 large egg yolk
3 tbsp (38g) sugar
2 tbsp (17g) all-purpose flour
1 ½ tbsp (11g) cornstarch

For the fruits :
About 300g strawberries, washed, hulled and sliced in half
3 kiwis, peeled and sliced in thin slices
1 clementine, peeled and divided
7-8 cherries, halved and pitted

For the glaze :
¼ cup apricot jam or apple jelly, warmed

Instructions

Step 1 - Make the « pâte sucrée » crust. In a large mixing bowl, combine the butter and powdered sugar until creamy and smooth. Add the vanilla extract, almond flour and egg, and mix until homogeneous. Add the all-purpose flour and salt, and mix until just incorporated and the dough comes together into a ball. Wrap in a plastic film and place in the fridge for 2 hours, minimum.

Pre-heat your oven to 350°F (180°C).

Step 2 - Take the pâte sucrée out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch circle. Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and poke the bottom of the crust all over with a fork. Chill it again for 30 minutes. Line the top of the crust with foil or parchment paper and place pie weights or dried beans on top, to keep the pie crust from puffing when baking.

Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are golden.

Set the tart shell aside to cool (still in the pan).  

Step 3 - Make the crème pâtissière. In a medium saucepan over medium heat, warm up the milk and vanilla. Meanwhile, in a mixing bowl, whisk together the egg, egg yolk and sugar until lighter in color and fluffy. Whisk in the flour and cornstarch. When the milk is just simmering, slowly pour it into the egg mixture, and whisk continuously until just incorporated.

Transfer back into the saucepan, whisk occasionally and remove from the heat as soon as it begins to thicken and bubble. Pour into a clean bowl, and cover the crème with plastic wrap; the wrap should touch the whole surface of the crème to prevent a skin from forming. Set aside to cool completely. 

Step 4 - Assemble the tart. Place the completely cooled crust onto a serving plate. Spread the crème pâtissière over the bottom of the crust. Start by placing the strawberry halves (bottom side down) on top of the crème, on the outer circle of the tart. Keep three or four strawberry halves to garnish the center of the tart. Continue by placing kiwi slices, clementine quarters and cherries halves, in a circular pattern and overlapping until full. 

Step 5 -  Glaze. Warm up the apricot jam in a microwave for 15 seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). Gently brush the jam over the fruits. Chill the tart for at least one hour before serving, for the glaze to cool and set. 

The post Classic French Fruit Tart (Tarte aux fruits frais) appeared first on Pardon Your French.

The tradition of “Tartes Salées” in France

Savory tarts like this one – or what we call in French “Tartes Salées” (including quiches, puff-pastry tarts and savory galettes) – are everyday fare in France. They are very often enjoyed as a simple lunch alongside a salad or served as an easy dinner for family or friends. 

Whether a quiche, a tart or a galette, making a “Tarte Salée” is often meant to make do what’s in season or to use up any produce and/or fixings that may be lingering in your fridge: vegetables, cheeses, meats, etc… They aren’t really special occasion fare, but rather a quick and easy meal option. They are ideal for when you’re short on time during the week, or perhaps when feeling a bit uninspired. 

I love how Tartes Salées invite creativity and always tempt you to try different filling combinations throughout the season – as with tomato and corn for late Summer. Tartes Salées are also just as delicious enjoyed warm or cold, which make them a popular leftover food in France.  

The tomatoes 

The Savory Tomato, Corn and Gruyère Galette is great to use up seasonal tomatoes which are abundant in late Summer. Make sure you choose ripe, red tomatoes – but not too ripe, or they will turn mushy/watery when baking. Any variety of large or medium red tomatoes works for this recipe: Heirloom, Roma, Plum or Beefsteak. You can opt for just one variety, or a mix if you want. 

The corn

For this recipe, you can use corn kernels cooked with any method of your choosing: grilled, roasted, boiled or even from a can – as a convenient option. If you opt for canned corn kernels,  make sure you drain them well and pat them dry with paper towel. 

Gruyère cheese

For the cheese, I strongly recommend you use Gruyère, a yellow hard Swiss Cheese. Gruyère cheese is extremely popular in French cooking. It is widely used by homecooks to garnish savory pies, quiches, gratins, pasta, etc. In French grocery stores, it can be found often pre-grated and packaged in little pouches stapled as “fromage râpé (pronounced rap-ay)” 

In US/Canada, Gruyère is a bit pricey but well worth it if you are planning on making a French recipe such as this galette. Gruyère Cheese has a delicious nutty taste that pairs great with the sweetness of the tomatoes and corn. As a substitute, if you can’t find Gruyère cheese, you can choose a hard mild-tasting cheese, such a Comté or an aged white Cheddar (more affordable option). Parmesan is too salty in taste for my liking in this recipe.

How to store this Galette? 

After enjoying the Galette, if you have any leftover slices, you can store them in the refrigerator or in the freezer.

• In the refrigerator: store any leftover slices in an airtight container or well-wrapped in the fridge for up to 2 days – not more. Enjoy the slices cold or reheated for 4-5 minutes in a pan over medium heat. Avoid reheating the slices in the microwave or the crust will likely get soggy. 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the slices thaw in the fridge before re-heating them through in a pan over medium heat. 

Cooking notes: 

• The crust recipe is based off of my classic Pâte Brisée, which you can find in most of my quiche recipes and sweet galette recipes. As a little twist for this Savory Tomato, Corn and Gruyère Galette, I replaced a portion of the butter with mayonnaise. The addition of mayonnaise makes for an extra flaky crust. I also added some grated Gruyère in the mix for salty notes. 
• It is essential to use cold butter and ice cold water to make the dough. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out. These little bits of butter make for a most tender and flaky crust.  
• The dough crust needs to chilled at least 1 hour before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes. It will warm slightly, to become easier to roll out.
• If the edges of the dough crack a bit when you fold them over the tomatoes, don’t fret. You can simply wet your fingers under lukewarm water and “rub” the cracks to bind the dough back together. 
• When placing the tomato slices in the middle of the crust, make sure you leave a 2-inch (5cm) border all around. This way you will be able to easily fold the edges over the filling later.

I hope you’ll love this Savory Tomato, Corn and Gruyère Galette as much as I do! This tart can be enjoyed either warm or cold. It is a great starter, quick lunch or light dinner, enjoyed with a salad on the side. 

If you have any question, feel free to leave a comment! 

More recipes to enjoy Tomato Season: 

• Fresh Tomato Velouté Soup
• Layered Vegetable Tian from Provence
• Eggplant Tomato Gratin from Provence
• Tarte a la Tomate (Classic French Tomato Mustard Tart)
• Tomates Farcies (Baked Ground Meat-Stuffed Tomatoes) 
• Provence-Style Tomatoes with Breadcrumbs and Herbs (Tomates à la Provençale)

Savory Tomato, Corn and Gruyère Galette

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

Crust:
1 ½ cup (188g) all-purpose flour
A pinch of salt
¼ tsp ground black pepper
2 tbsp (12g) Gruyère cheese, grated
1/2 cup (1 stick/125g) unsalted butter, cold and cubed
2 tbsp mayonnaise
2 tbsp (30ml) ice cold water

Filling:
3 large tomatoes, ripe, cut in 1/3 (0.85cm) inch slices
1/3 cup (55g) corn kernels (cooked: grilled, roasted, boiled or from a can)
2 tbsp (12g) Gruyère cheese, grated
Freshly ground black pepper & Salt, to taste
1 egg yolk
Optional: fresh basil leaves, for garnish

Instructions

Step 1 – Prepare the crust. Mix the flour, salt, black pepper and grated Gruyère together. Add the cubed butter and mix with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the mayonnaise and mix until just incorporated. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball; do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for 1 hour. 

Pre-heat your oven to 400ºF (205ºC) with a rack in the middle. Line a baking sheet with parchment paper.

Step 2 – 1 hour later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the prepared baking sheet. Optional: if needed, use a knife or scissors to trim your dough into a proper circle. 

Step 3 – Sprinkle 1 tablespoon of grated Gruyère cheese onto the dough, leaving a 2 inch (5cm) border around the edge. Lay the tomato slices ontop, overlapping and in a circular pattern, still leaving a 2 inch (5cm) border around the edges. Sprinkle with the corn, remaining 1 tablespoon of grated Gruyère, black pepper and salt to taste. Fold the edges of the dough up over the filling to create a 1 ½ (3.8cm) inch border. Whisk egg yolk in a small bowl and brush this egg wash onto the folded border.

Bake for 40-45 minutes, until the edges look dry and golden. Let the Galette cool for 30 minutes before transferring it onto a cooling rack. Enjoy warm or chilled. Garnish with fresh basil leaves just before serving. 

The post Savory Tomato, Corn and Gruyère Galette appeared first on Pardon Your French.

If you’re visiting Alsace in the Summer, you’ll likely find an offering of this Alsatian Blueberry Tart in most restaurants, cafes and B&Bs. It is an iconic dessert from this French region and a tart that locals love to make at home too. It is simple, rustic-looking, delicious and makes do with the abundance of blueberries in late Summer.   

You can find this dessert called by “Tarte aux myrtilles” (myrtille translating to blueberry) or “Tarte aux Brimbelles” – brimbelles referring to the local wild blueberries harvested in Alsace. 

Note: This Alsatian Blueberry Tart recipe was first published on the blog in August 2018. Three years later, I re-worked the recipe slightly, with more blueberries, less sugar and slightly more crème fraiche. I also wanted to update the photos and instructions and add step-by-step photos. 

The crust: a “Pâte Brisée”

To make an Alsatian Blueberry Tart, I find a classic-French “Pâte Brisée” to be the best choice. 

A “Pâte Brisée” is the French version of a standard pie crust, made with a generous amount of butter. In comparison to a “Pâte Sucrée” (traditionally used for a French Lemon Tart) or a “Pâte Sablée” (traditionally used for a French Frangipane Apricot Tart), a Pâte Brisée is made with only flour, butter and water – no sugar or eggs. 

With fewer ingredients, a “Pâte Brisée” is a simpler, quicker pie crust that is more often used for “rustic” desserts (meaning, a little less fancy) that will simply allow the fruits to be the center of attention. Since it doesn’t have any sugar, it also means a “Pâte Brisée” can be used for both sweet and savory pies, be it quiches, fruits tarts or galettes. 

Because the flour and butter are mixed with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdier and less sandy, in comparison to a “Pâte Sucrée” or a “Pâte Sablée”. This makes it an ideal crust for fruit tarts, to hold the baked soft fruits without breaking. It is also great for galettes, to avoid having the edges crumble when you fold them over the fruits. Lastly, it is a great crust to work with to create trimming, decorations or lattice-work for the top or edges of a fruit tart – just like this blueberry tart. 

Tips for a great Pâte Brisée”: 

• It is essential to use cold butter and ice cold water to make the dough. Cold butter -not room temperature- will distribute into the flour without softening. And ice-cold water will bind the ingredients together without softening the butter. This ensures little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. 
• Do not overmix the dough: stop mixing when it just comes together into a rough ball. Otherwise, your crust likely will end up too tough once baked. 
• The Pâte Brisée needs to be chilled at least 20 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes. It will warm up slightly, to become easier to roll out. If the dough cracks a bit when you roll it out or transfer it into the pan, do not fret. You can simply wet your fingers lightly under lukewarm water and “rub” the cracks to bind the dough back together. 

The filling: Blueberries with a “migaine” 

What makes this Alsatian Blueberry Tart truly stand out from other blueberry tarts or pies is the quick custard – called “migaine”– that gets poured atop the blueberries right before baking. Sometimes referred to as a flan, a filling or a custard, a “migaine” is a simple mixture of crème fraiche and egg yolks. 

Once baked, the “migaine” turns into a soft flan-like texture that wraps around the blueberries. Its mellow, creamy taste pairs perfectly with the sweetness and acidity of the fruits. Preparing a “migaine” to fill sweet and savory tarts (such as quiches) is quite popular in the Eastern part of France. 

More Cooking notes: 

• Making your own Pâte Brisée will make a big difference for this Alsatian Blueberry Tart.  This recipe will give you enough for a 9-inch (22.9cm) tart pan and you will leftover dough to create some decorations if you would like – such as lattice designs for the top, braids for around the edge of the tart or cutouts. Decorations are fun to make, but optional. 
• I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart.
• Although it wasn’t easy to find up until a few years ago, Crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.

I hope you’ll love this Alsatian Blueberry Tart as much as I do! If you have any questions, please leave a comment. 

You may also like: 

• Blueberry Almond Financiers 
• Blueberry Lemon Yogurt Loaf
• Peach Blueberry  Galette 
• Peach Crème Fraiche Streusel Tart
• Apricot Frangipane Tart 
• Fresh Peach Yogurt Cake

Alsatian Blueberry Tart

Print Recipe

Serves: 8-12 Prep Time: 1 hour Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

For the Pâte Brisée: 

2 cups (250g) all-purpose-flour
1/2 cup (1 stick/125g) unsalted butter, cold and cubed
A pinch of salt
1/4 cup (50ml) cold water (approximate)

For the filling: 

1 1/2 dry pint (about 3 cups/570g) fresh blueberries, washed and dried
¼ cup (about 70g) crème fraiche
2 egg yolks
2 tbsp (25g) sugar

Instructions

Make sure you read the Pâte Brisée tips and cooking notes before you start. 

Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (about 1/4 cup of water); do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 20 minutes.

Pre-heat the oven to 390ºF (200ºC) with a rack in the middle. Butter and flour a 9-inch tart pan. 

Step 2 – 20 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the tart pan. Cut the excess off around the edges. Poke the bottom of the crust evenly with a fork (10-12 pokes). You can keep the excess of dough for another baking project or use them to do decorations. 

Step 3 - In a small bowl, whisk together (with a fork) the egg yolks and crème fraiche until combined and lump-free. 

Step 4 - Evenly scatter the blueberries onto the crust. Pour the egg yolk + crème fraiche mixture over top and toss gently until the blueberries are evenly coated. Sprinkle with 2 tablespoons (25g) of sugar.  

Optional: At this point, brush any crust decorations with and egg wash (1 egg yolk mixed with 1 tbsp [15ml] milk). 

Bake for about 40 minutes, until the crust is golden brown and the blueberries are bubbling.

Transfer onto a cooling rack and let cool for at least 15 minutes before enjoying. Enjoy warm or cooled. 

 

The post Alsatian Blueberry Tart (Tarte aux Myrtilles Alsacienne) appeared first on Pardon Your French.

I love how this tart doesn’t need to look perfect, yet makes for an elegant seasonal dessert to wrap up a Summer meal. 

I originally spotted this recipe on Martha Stewart’s website, before seeing an adaptation of it on Smitten Kitchen – a great cooking blog that I have been following a while. Made with peaches (one of my favorite Summer fruits) and crème fraiche (one of my favorite ingredients) I knew I had to try this recipe – and it did not disappoint.

After working my way a few times around the recipe, I instinctively adapted it to better suit my taste. I chose to switch the crust for my go-to Pâte Sablée recipe: a crisp and buttery French short crust that is the perfect vessel for fruits. I added some quick rolled oats in the streusel mix for extra crunch and also sprinkled some on the bottom of the crust to prevent it from becoming soggy during baking.

If you are familiar with this blog, you likely already tried my Pâte Sablée recipe used in my Apricot Frangipane Tart and in my Classic French Strawberry Tart. 

More cooking tips:

• Making your own Pâte Sablée (“sandy” shortcrust pastry) will make a big difference. Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting too warm or it will become sticky.
• This recipe will give you enough for a 9-inch (22.9cm) tart pan. I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart.
• Use fresh seasonal peaches (canned peaches are almost always too sweet, unless they are homemade). Choose ripe, tender peaches – ideally yellow, instead of white – as yellow peaches have a better acidity which contrasts nicely against the tang of the crème fraiche. The peaches shouldn’t be too firm to the touch, although not mushy nor blemished. When slicing them in half, the stones should remove easily. If they are difficult to remove – the peaches aren’t ripe enough.
• Although it wasn’t easy to find up until a few years ago, Crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.
• Like most fruit tarts, this Peach Crème Fraiche Streusel Tart is best enjoyed the day of, or the day after being made, but no later. 

I hope you’ll love this Peach Crème Fraiche Streusel Tart as much as I do! If you have any questions, please leave a comment. 

More recipes with Peaches: 

• Wine-braised Chicken with Peaches 
• Fresh Peach Yogurt Cake 
• Peach & Blueberry Galette
• Poached Peaches with Raspberry Sauce & Vanilla Ice Cream (Pêches Melba) 

Peach Crème Fraiche Streusel Tart

Print Recipe

Serves: 8-10 Prep Time: 1 Hour Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

For the Pâte Sablée:
1 ¼ cup (155g) all-purpose flour
½ tsp salt
¼ cup (50g) sugar
½ cup (1 stick/125g) unsalted butter, cold and cut in small cubes.
2 egg yolks

For the Streusel:
¼ cup (50g) sugar
2 tbsp (11.5g) quick rolled oats
¼ tsp salt
6 tbsp (47g) all-purpose flour
¼ cup cold (1/2 stick/ 62.5g) unsalted butter, cold and cut in small cubes

For the filling:
1 1/2 pounds ripe (5 medium) peaches, pitted and cut in 8
2 tbsp (25g) granulated sugar
2 tbsp (11.5g) quick rolled oats
¼ cup (about 70g) of crème fraiche

Instructions

Step 1 – Prepare the Pâte sablée. In a large bowl, combine the all-purpose flour, salt and sugar. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible. Add the egg yolks and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.

Pre-heat your oven to 400°F(205°C) with a rack in the middle. Butter and flour a 9-inch springform tart pan.

Step 2 - Take the Pâte sablée out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Line the tart pan bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal. Trim the edges all around and poke the bottom evenly with a fork.

Step 3 – Par-bake the crust. Place one of the sheet of parchment paper on top of the tart shell and fill it with pie weights or dried beans. Bake the crust for 10 minutes. Take the crust out of the oven, set aside on a cooling rack and remove the pie weights. Let cool. Turn the oven temperature down to 375°F (190°C).

Step 4 – Make the Streusel. In a medium bowl, combine the sugar, quick rolled oats, salt and all-purpose flour. Add the cold, cubed butter and mix into the dry ingredients, using your fingertips (or a pastry blender) to crumble the butter pieces, until you get a coarse crumbly texture.

Step 5 – Assemble the tart. In a large bowl, toss the peach wedges with 2 tablespoons of sugar and set aside. Sprinkle 2 tablespoons of rolled oats all over the bottom of the par-baked crust. Add about 2 tablespoons of crème fraiche on top, in small dots evenly placed all over the bottom crust. Sprinkle with 1/3 of the streusel mixture.

Place the peach wedges in the crust, in a circular pattern, with cut-sides facing the bottom. Make sure the wedges are nice and tight, and if needed, cut some wedges in half to fill any holes. The whole crust should be covered with peaches, but it doesn’t need to look perfect.

Dot the peaches with the rest of the crème fraiche and sprinkle with the rest of the streusel.

Bake the tart for 50 minutes. The crust and streusel should be golden brown, and the crème fraiche should be bubbling when you take the tart out of the oven. Transfer onto a cooling rack and let cool for at least 15 minutes before serving.

Enjoy warm or cooled.

This recipe is an adaptation from Martha Stewart and Smitten Kitchen. 

The post Peach Crème Fraiche Streusel Tart appeared first on Pardon Your French.

The Pâte Sablée 

This recipe begins with the making of a Pâte Sablée (“sandy” shortcrust pastry). I am providing below (in the recipe section) the directions to make your own pastry from scratch – which I always find makes a huge difference in taste and quality.

If you are in a crunch for time or simply don’t feel like doing it, using a store-bought short crust works too. The crust doesn’t need any blind baking before being filled with Frangipane. 

The Frangipane 

Next, you prepare the almond Frangipane: a not-too-sweet filling traditionally made from ground almonds and used extensively in French baking to fill pies, such as the Classic Bourdaloue Tart (a recipe you can find in my cookbook).or the traditional Galette des Rois. Frangipane requires basic pantry ingredients (butter, sugar, flour, eggs) along with a good quality almond flour.

When baking, the soft Frangipane filling will puff up, firm up and envelop the apricot quarters – making the tart look effortlessly clean and elegant.

Cooking notes: 

• Making your own Pâte sablée (“sandy” shortcrust pastry) will make a big difference. But using a store-bought piecrust works too.
• Almond meal (or Almond flour, or Ground Almond) is a highly perishable good. Make sure you get it fresh, store it well (in an airtight container) and use it as soon as possible. You can either buy it in store (either a package – such as Bobs Red Mill Almond Flour- , or buy it or in bulk) or you can make your own in a food blender. Blanched or un-blanched both work for this recipe.
• Choose ripe apricots: they shouldn’t be too firm to the touch, although not mushy nor blemished. When slicing them in half, the stones should remove easily. If they are difficult to remove – the apricots aren’t ripe enough.
• If really necessary (when apricots are out of season), you can use canned apricots. Make sure you drain them very well and pat them dry with paper towel so they don’t release too much juice/moisture while baking.
• Other ripe stone fruits will substitute great: peaches, plums or even cherries. 

I hope you’ll love this Apricot Frangipane Tart recipe as much as I do! If you have any questions, don’t hesitate to leave a comment.

You may also like:

• Raspberry Pistachio Frangipane Tart 
• Classic French Tarte au Citron
• Classic French Tarte aux Fraises
• Lemon Poppy seed French Yogurt Loaf
• Peach Yogurt Cake 

Apricot Frangipane Tart

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 53 voted )

Ingredients

For the Pâte sablée :
1 ¼ cup (155g) all purpose flour
½ tsp salt
¼ cup (50g) sugar
½ cup (125g) unsalted butter, cold and cut in small cubes.
2 egg yolks

For the Frangipane filling:
½ cup (125g) unsalted butter, at room temperature
1/2 cup (100g) sugar
1 tsp vanilla extract
1 tsp almond extract
2 large eggs
1 ¼ cups ground almond (120g)
3 tablespoons (45g) unbleached all-purpose flour

For Garnish:
8-10 ripe apricots, stoned and quartered
2 tablespoons (30g) honey, maple syrup or apricot jam.

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Prepare the Pâte sablée – In a large bowl, combine the all-purpose flour, salt and sugar. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible. Add the egg yolks and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.

Step 2 - Prepare the Frangipane -  In a large mixing bowl, whisk the butter until creamy. Add the sugar and continue whisking until fluffy. Add the eggs, one by one, beating well after each addition. Whisk in the vanilla and almond extract. Finally, whisk in the ground almond and the flour. Mix until just incorporated.

Pre-heat your oven to 350F(180C) with a rack in the middle. Butter and flour a 9-inch springform tart pan. 

Step 3 - Take the Pâte sablée out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Line the tart pan bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal. Trim the edges all around and poke the bottom evenly with a fork.

To assemble - Spoon the Frangipane filling into the crust and smooth the top all over with an offset spatula or the back of your spoon.

In a bowl, toss the apricots quarters in honey (or maple syrup, or apricot jam). Poke the apricots into the frangipane, spacing them evenly, creating a circular pattern. Don’t push the apricots too deep into the frangipane, they will sink in as it bakes. 

Bake the tart for 40 to 45 minutes, until the frangipane gets lightly firm and golden. The apricots should be tender and a knife poked in the frangipane should come out clean.

Leave the tart to cool in the tin for 10 mins, then transfer to a cooling rack.

Serve still warm or at room temperature. For serving, dust with some icing sugar or accompany with some vanilla ice-cream on top.

If you try this Apricot Frangipane Tart recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit! 

This recipe was first posted on Jul 18, 2017, and updated on June 28, 2020. 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Apricot Frangipane Tart appeared first on Pardon Your French.

The crust: « pâte sucrée ».

Just like the Tarte au Citron, the ideal crust for this tart is what we call a “pâte sucrée”. You can use a store-bought pie crust if you wish, but as I always like to say “making your own crust from scratch will go a long way”.  A pâte sucrée is a sweet, crumbly French pastry – a little crisper, and less sandy than a “pâte sablée” ( a crust you would use for this Tarte aux Fraises). My version of it includes a small portion of almond flour, for sweet nutty notes that balance perfectly with the tangy filling.

Because a pâte sucrée contains quite a lot of butter, it needs to be chilled twice for at least 2 hours before rolling-it out and at least 30 minutes once rolled out in the tart shell, before baking. Consider these chilling times when you plan on making this lemon tart. You can also prepare the dough the day before and keep it refrigerated for up to 24 hours.

The crust is blind baked – which mean on its own, before being filled.

The filling: a lemon-lime basil custard.

As mentioned above, this lemon-lime basil filling is a riff from my classic Tarte Au Citron recipe. Instead of using just lemons, we use mostly lime juice and a smaller portion of lemon juice. The custard is infused with fresh basil leaves, which enhances beautifully the fresh citrus flavors.

This custard holds its shape, but is far more soft than in the other lemon or lime pies you might have encountered. Likewise, this filling is far more rich and luscious than its American cousin (it’s a French tart, after all), with a generous amount of butter in it too.

Once filled, the tart simply gets baked again for 5 minutes for the custard to set and turn a deep beautiful yellow. You can then enjoy the tart slightly warm, or place it in the fridge for at least 2 hours and enjoy cold.

Cooking notes:

• Because we need the zest of a lemon and lime, make sure you get organic citrus fruits. Wash the skin well before zesting.
• I like my filling quite bright and tangy, which requires the zest of 1 whole lemon and 1 whole lime. If you’re a bit shyer, you can use the zest of only ½ a lemon.
• As a substitute for fresh basil, you can also use fresh mint leaves.
• The filling will be creamy and slightly soft the day of. If you pop the tart in the fridge and wait until the next day before serving it, the filling will be much firmer and make cleaner cuts.

I hope you’ll love this Lemon-Lime Basil Tart recipe as much as I do! If you have any questions, don’t hesitate to leave a comment.  

You may also like:

• Classic French Tarte au Citron
• Classic French Tarte aux Fraises
• Lemon Poppy seed French Yogurt Loaf
• Honey Lemon Marmalade

Lemon-Lime Basil Tart

Print Recipe

Prep Time: 45 minutes Cooking Time: 36 minutes 36 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 10 voted )

Ingredients

For the « pate sucrée » crust :
½ cup (125g) unsalted butter, cubed and at room temperature.
¾ cup (95g) powdered sugar
½ tsp vanilla extract
1/3 cup + 1 ½ tbsp (40g) almond flour (ground almond)
1 large egg
1 ¾ cup + 1 tbsp (233g) all-purpose flour
½ tsp salt

For the filling:
¾ cup (180ml) lime juice (about 6-7 limes)
¼ cup (60ml) lemon juice (about 1 large lemon)
Zest of 1 lime
Zest of 1 lemon
6-7 fresh basil leaves, roughly chopped (+ a few extra for decoration)
3/4 cup (150g) sugar
1/4 tsp salt
¾ cup (170g) unsalted butter, cubed.
4 large eggs + 4 large egg yolks

Instructions

Make the « pâte sucrée » crust.

In large mixing bowl, combine the butter and powdered sugar until creamy and smooth. Add the vanilla extract, almond flour and egg, and mix until homogeneous. Add the all-purpose flour and salt, and mix until just incorporated and the dough comes together into a ball. Wrap in a plastic film and place in the fridge for 2 hours, minimum.

Pre-heat your oven to 350°F (180°C).

Take the pâte sucrée out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch circle. Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans on top, to keep the pie crust from puffing when baking.

Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are golden.

Set the tart shell aside to cool (still in the dish). Leave your oven on at 350°F/180°C.

In the meantime, make the lemon-lime basil filling.

Grab a fine-mesh strainer before you start and have it ready within arm’s reach.

In a medium saucepan (no heat yet), whisk together the lime juice, lemon juice, lime zest, lemon zest, basil, sugar, salt, egg yolks and eggs. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is all melted. Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.

Immediately pass the lemon filling through the fine mesh strainer (to discard of the basil pieces) directly into the tart shell. Using an offset spatula (or back of a large spoon), smooth out the top of the filling. Bake the tart for 5 minutes, until the filling has slightly set and turned slightly deeper in color.

Set aside to cool for at least 30 minutes. Decorate with basil leaves and lime zests. Enjoy slightly warm or chilled.

If you try this Classic French Lemon Tart recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit! 

The crust recipe is inspired by Pierre Herme’s (I have used this recipe for a long time, and made several tweaks to it along the way to suit my taste). 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Lemon-Lime Basil Tart appeared first on Pardon Your French.

This Classic French Strawberry Tart recipe is as simple as it gets. It includes three classic components from the French baking repertoire: pâte sablée (sandy crust), crème pâtissière (pastry cream) and strawberries.

The Pâte Sablée

The crust for this tart is known as a pâte sablée (French sandy crust). This type of crust is traditionally used in France for the making of tart shells meant to include pastry creams. It is buttery, not too sweet, with a lovely sandy texture. Yet it is sturdy enough to hold the cream and strawberries.

The pâte sablée is baked “à blanc”. This means it is baked without any filling, and the cream and strawberries are then added once it is cooled.

The crème pâtissière

The pastry cream is known as “crème pâtissière”. French crème pâtissière is a custard flavored with vanilla that is thickened using eggs and egg yolks. It is thicker than English/American custard and tastes richer too. It is used as the base for countless French desserts, especially fresh fruit tarts. 

The strawberries

The strawberries are used fresh, as is. I am sure if you love seasonal strawberries as much as I do, you’ll agree strawberries often don’t need any assistance to taste delicious. Strawberries are much loved in France all throughout Spring and Summer, especially in my home region of Brittany known for exquisite local strawberries. 

The crisp pâte sablée, the rich crème pâtissière and the sweet strawberries are a bliss of perfectly combined textures and flavours. There is no doubt why this dessert is a timeless French classic and a favorite to make and enjoy amongst households.

Common Questions

My pâte sablée was very tough, what happened?

The dough was likely overmixed. It is important to mix only until everything comes together cohesively into a ball.

My pâte sablée isn’t coming together into a ball, what should I do?

Every flour is different in regards to humidity as well as its ability to absorb moisture. If your pate sable isn’t coming together you can add another splash of water, or 1-2 tablespoons of butter.

How far ahead can I make the crème patissiere?

The crème can be made 3-4 days ahead of time, if needed, as it typically lasts 5-6 days total before “turning”. This will allow you 2 days to consume the tart.

My crème patissiere curdled, what happened?

The temperature of your milk and tempering of the eggs is vital! Your milk should only be simmering when added to the eggs, not boiling. Add a very small amount (1 tablespoon) of the simmering milk to the eggs while continuously whisking. Repeat 3-4 more times to bring the eggs up to temperature before adding the remaining milk.

Can I assemble this tart the day before serving?

Short answer is yes, you can. But ideally, you prepare the tart shell, the crème and fruits separately, and assemble that tart the day of. This prevents the pate sable from softening and having a perfect tart to serve your guests.

How long can you keep this tart? 

Once assembled this tart can be kept in an airtight container in the fridge for 3-4 days. Crème pâtissière doesn’t freeze well, so I don’t recommend freezing this tart. 

Audrey’s tips:

• The pâte sablée (baked “à blanc”) and the crème pâtissière can be made ahead and stored in the fridge until ready to assemble. I think this makes it a great dessert to be served for hosting, if you need to manage your time wisely in the kitchen.
• Although you can use a store-bought pie crust for convenience, I think making your own pâte sablée (sandy crust) from scratch will go a long way. Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting to warm or it will become sticky. This crust recipe will give you enough for a 9-inch pie crust. I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart.
• Choose seasonal, ripe strawberries that are in-season (and ideally from a local farmer’s market). After hulling the strawberries, I like to arrange them in small groups by size: large, medium, small. This make it easier for assembling the tart later. You can start by placing the small strawberry halves in the middle of the tart and use bigger strawberry halves for the outer circle.
• Apricot jam is commonly used for glazing fruit tarts in France. But other jams work perfectly too, like Strawberry Jam or Apple Jelly. Make sure you pass it through a fine mesh strainer first to discard of any chunks or seeds.

I hope you enjoy this Classic French Strawberry Tart (Tarte aux Fraises) as much as I do! Any questions, don’t hesitate to leave a comment.

More Strawberry Recipes you may like: 

• Strawberry Rhubarb Crisp
• Strawberry Flaugnarde
• Strawberry Charlotte Cake 
• Strawberry Rhubarb Galette
• Breton Pound Cake with Summer Berries
• Strawberry Jam

Classic French Strawberry Tart (Tarte aux Fraises)

Print Recipe

Serves: 8 people Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 39 voted )

Ingredients

For the pâte sablée:
1 ¾ cup + 1 tbsp (233g) all-purpose flour
1/3 cup (67.5g) sugar
½ tsp salt
½ cup (125g) unsalted butter, chilled and cubed
1 large egg
For the crème pâtissière:
1 cup (250ml) milk (2% or whole)
½ tsp vanilla extract (or seeds from ½ vanilla bean)
1 large egg + 1 large egg yolk
3 tbsp (38g) sugar
2 tbsp (17g) all-purpose flour
1 ½ tbsp (11g) cornstartch
For topping:
5 ½ cups (790g) fresh strawberries, washed, hulled and halved
2 tbsp apricot jam

Instructions

Make sure you read the cooking notes before you start.

Step 1 -To make the crust, whisk together in a mixing bowl the flour, sugar and salt. Add the cubed butter and mix with your fingers (or pulse in a food processor), until you get a crumbly consistency and pea-size bits of butter are still visible. Add the egg and mix until the dough roughly comes together into a ball; do not overmix. Wrap the dough in plastic wrap and chill for at least 30 minutes.

Pre-heat your oven to 350F (180C) with a rack in the middle.  

Grease and flour a 9-inch (23 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pan. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.

Bake the crust for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are slightly golden. Set aside to cool completely.

Step 2 - To make the crème pâtissière, in a medium saucepan over medium heat, warm up the milk and vanilla. Meanwhile, in a mixing bowl, whisk together the egg, egg yolk and sugar until lighter in color and fluffy. Whisk in the flour and cornstarch. When the milk is just simmering, pour it into the egg mixture, and whisk until just incorporated.

Transfer back into the saucepan, whisk occasionally and remove from the heat as soon as it begins to thicken and bubble. Pour into a clean bowl, and cover the crème with plastic wrap; the wrap should touch the whole surface of the crème to prevent a skin from forming. Set aside to cool completely. 

Step 3 - To assemble the tart, place the crust onto a serving plate. Spread the crème pâtissière over the bottom of the crust. Wash, drain, de-stem and halve the strawberries. Gently place them on top of the crème in a circular pattern (bottom side down).

Warm up the apricot jam in a microwave for 15 seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). Gently brush the jam over the strawberries. Chill the tart for at least one hour before serving.

The post French Strawberry Tart (Tarte aux Fraises) appeared first on Pardon Your French.