Strawberry Desserts: Elegant Tarte aux Fraises with Vanilla Crème Fraîche

Instructions:

1. Make the Dough: Pulse the flour, icing sugar, and salt in a food processor until combined. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs.
2. Bind: Add the egg yolk and 1 Tbsp of cold water. Pulse just until the dough comes together. Do not overmix. If dry, add the remaining water slowly.
3. Chill: Form the dough into a flat disc, wrap tightly in cling film, and chill in the refrigerator for at least 60 minutes.
4. Roll Out: On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Carefully drape it over the 9-inch fluted tart tin and press it gently into the flutes. Trim the excess pastry.
5. Second Chill: Prick the bottom with a fork, line with parchment paper, and chill for 15 minutes while the oven preheats to 350°F / 175°C.
6. Blind Bake (1st Stage): Fill the chilled pastry shell with pie weights (or dry beans). Bake for 15 minutes.
7. Remove Weights & Egg Wash: Carefully remove the weights and parchment paper. Brush the inside of the pastry shell with an egg wash and return to the oven for 8–10 minutes until lightly golden and dry. Cool completely on a rack.
8. Heat Milk: Gently heat the milk and vanilla paste/extract in a medium saucepan until just simmering.
9. Whisk Base: In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and smooth.
10. Temper the Eggs: Slowly pour the hot milk mixture into the egg mixture while whisking constantly. This is crucial—take your time.
11. Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring vigorously until the mixture thickens significantly, bubbles, and loses its starchy taste (about 1–2 minutes after boiling begins).
12. Finish and Chill Crème Pâtissière: Remove from heat. Stir in the 1 Tbsp of cold butter until melted. Transfer the custard to a bowl, cover the surface with cling film, and chill completely (about 45 minutes).
13. Add Crème Fraîche: Once the custard is fully chilled, whisk it until smooth, then gently fold in the cold crème fraîche.
14. Fill the Shell: Spoon the vanilla crème fraîche mixture into the cooled pastry shell. Smooth the top with an offset spatula.
15. Arrange Strawberries: Arrange the prepared strawberries decoratively on top of the cream filling, starting from the outside edge and working inwards.
16. Make the Glaze: Gently heat the apricot jam and 2 Tbsp of water until melted and smooth. Pass through a sieve if needed.
17. Glaze and Serve: Brush the warmed apricot glaze lightly over the strawberries to give them a professional sheen. Refrigerate the tart for at least 30 minutes before serving.