← All recipes
French · Dessert
Tarte aux Fraises
A crisp sweet shortcrust shell sealed with a coat of hot jelly glaze, spread with vanilla pastry cream and packed with whole fresh strawberries under a glossy glaze.
- YieldServes 8 · One 24 cm tart, 8 slices
- Hands-on1 h 25 min
- Total2 h 22 min
- Difficulty
Ingredients
Sweet pastry
- 210 gall-purpose flour
- 40 gwhite vegetable shortening, chilled
- 115 gunsalted butter, chilled, cut into 1 cm dice
- ¼ tspsalt
- 2 tbspgranulated sugar
- 80 mliced water
- 10 gunsalted butter, for the ring and baking sheet, softened
- 500 gdried beans or baking weights
Glaze
- 320 gred currant jelly or apricot jam, jam pushed through a sieve
- 2 tbspgranulated sugar
Crème pâtissière
- 6egg yolksoptional
- 100 ggranulated sugaroptional
- 70 gall-purpose flouroptional
- 480 mlwhole milk, heatedoptional
- 30 gunsalted butteroptional
- 1 tbspvanilla extract (or 1/2 tbsp vanilla plus 1 to 2 tbsp kirsch or rum)optional
Fruit
- 750 gfresh strawberries, hulled
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.