Tartes Aux Fraises (Strawberry Tarts - France)

Total Time
45mins
Prep 25 mins
Cook 20 mins

This recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin has a stunning presentation & would be perfect as an elegant dinner party finale, but is also a surprisingly easy make-ahead fix. Per the intro: "Strawberry tart is a classic dessert & a perennial favorite at Chez Serge in Saint-Owen, France. This version is enriched w/an almond cream filling, giving it a deliciously smooth texture & delicate flavor." This dessert looks amazing & for me would not require such excess, but a rose champange was suggested as ideal to pair w/it. *Enjoy* !

Ingredients Nutrition

Directions

  1. Preheat oven to 350F (180C).
  2. Make filling by mixing the sugar & ground almonds together in a bowl. Then blend in the softened butter, egg, flour & rum (or kirsch). Set aside in a cool place.
  3. Make bases by rolling out the puff pastry into 4 circles of equal diameter (approx 4-in). Prick the circles well using the tines of a fork, leaving a 1/4-in circular border. Spread almond cream filling over the pastry & allow to sit for a few minutes.
  4. Bake for 20 minutes, remove from oven & allow to fully cool. Wash, drain, hull & thinly slice strawberries while bases are cooking & cooling.
  5. You are essentially done at this point & can set aside the bases & strawberries for final assembly at your pleasure. To Assemble: Arrange strawberries on the bases in rosette shapes, sprinkle w/powdered sugar & serve immediately. (So easy! Was I right or not?).
Most Helpful

A simple and tasty dessert. I cut 1 sheet of puff pastry dough into 8 rectangles rather than cut into circles. I did not have any rum so I added 1/4 t. almond extract.

swissms May 30, 2009

Very, very good!! My family really enjoyed this special treat. I will definately make it again!

Southern Polar Bear January 26, 2008

You were right. This was a simple and elegant treat for us. I picked up some fresh strawberries from the Farmer's Market, which are not even comparable to those nasty moldy store bought ones. My berries were warm and ripe, so they were slightly squishy. But also so sweet that they didn't need any sugar with them. Also, the humidity made the pastry a bit of a dud. It still went over quite well in spite of the circumstances. Thanks Twissis :)

LilPinkieJ July 07, 2008