One of my favourite things about the start of summer time is going strawberry picking. Growing up in the Niagara region, which is full of vineyards & orchards, my grandma would always take my sisters & I to Niagara-On-The-Lake every single June to pick strawberry baskets full of fresh Ontario strawberries. It was our first outing to celebrate the end of another school year.
While my absolute favourite part of strawberry picking was getting to ride the tractor wagon throughout the farm fields, munching on strawberries wasn’t too bad either. It is safe to say I always ate way more then I put in my basket. Aside from eating strawberries until you get a stomach ache, there are so many things you can make with them. Jars of homemade jam to have throughout the summer, strawberry rhubarb pies or one of my personal favourites…strawberry tarts!
Also known as tartelette aux fraise, it is always better when baked in mini copper French tartelette pan. The butter based crust is filled with a classic French pastry cream (crème patisserie) . This filling can work with all sorts of desserts; cakes, pâté à choux or beignets to name a few. This recipe will yield one full size tart or four tartelettes.
So hop on that farm wagon, cause it is strawberry picking season!
Ingredients
- 1/2 cup butter, melted & cooled
- 2-3 tablespoons water
- 1 teaspoon pure vanilla extract
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1 1/4 cup flour
- 2 cups whole milk
- 4 egg yolks
- 1/2 cup white sugar
- 1/4 cup cornstarch
- 1/4 cup all purpose flour
- 1 teaspoon pure vanilla extract
- 1 cup strawberries, sliced thinly
- powdered sugar, for dusting
Directions
- Preheat oven to 350 degrees.
- In a large mixing bowl add the butter, water, vanilla, sugar & salt. Stir until evenly combined. Sift in the flour & mix until a dough is formed. Press dough into tart pan or tartelette molds, creating an even crust.
- Place in the freezer for a few minutes to allow the dough to chill & firm up.
- Bake for 12-15 minutes or until the edges begin to slightly brown.
- Let cool completely before filling with the pastry cream.
- In a saucepan over medium heat bring the milk to a simmer.
- In a mixing bowl whisk the egg yolks, sugar, cornstarch & flour. Temper in the hot milk, then add the tempered egg mixture back into the sauce pan.
- Slowly bring to a boil, stirring constantly so the cream does not burn.
- Once the mixture boils & thickens, remove from heat. Stir in the vanilla & butter until fully incorporated.
- Let cream chill before adding to the tartelette pans.
- Fill each tartelette to the top with pastry cream. Top with sliced strawberries & sprinkle with a dusting of powdered sugar.
