|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||5%|
|Total Sugars 11g|
|Vitamin C 28mg||139%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
French fruit tarts are popular in Morocco. In this recipe, whole or sliced strawberries are arranged on a layer of crème patisserie in a baked sweet pastry shell. A strawberry glaze adds sheen to the finished dessert, and a little additional sweetness. Using the freshest strawberries possible, ideally in season, will yield the best-tasting tart.
The 15-minute prep time for this recipe does not reflect the preparation of the sweet pastry shell and crème patisserie. It's easiest to make those ingredients a day or so before assembling the tart. You'll be glad you did because the rest of the assembly is very easy—it only looks really fancy. It just requires a couple of hours to chill before serving.
This tart is light and refreshing, perfect for a spring or summertime dessert. It complements any meal but tastes especially good on a warm day, served after grilled meats and vegetables.
1 1/4 cups pastry cream, or 1/2 crème patisseire recipe
1 medium baked sweet pastry shell using 1/2 pâté sucrée recipe
1 pound (500 grams) strawberries, whole or sliced
1/4 cup strawberry jam
1 tablespoon lemon juice, or water
Steps to Make It
Gather the ingredients.
Spread pastry cream across bottom of baked sweet pastry shell.
Arrange strawberries in a pattern over pastry cream.
Heat strawberry jam with lemon juice or water until boiling.
Use a pastry brush to apply strawberry glaze over strawberries.
Refrigerate tart for several hours before serving.
This tart recipe is versatile. Try it with fresh blueberries, blackberries, raspberries, or black raspberries—or some combination of various berries. You can use any kind of berry jam you'd like, too, if you mix up the berries you use.
- Plan ahead and make the sweet pastry shell and the crème patisserie for this tart the day before. You will need 3 1/2 to 4 hours to prepare these items for the tart. Cover the pastry shell in plastic wrap and keep the crème patisserie in an airtight container until ready to use.
- This recipe really requires the use of fresh strawberries. Frozen strawberries will be too watery, even if you defrost and drain them well.
How to Store
- Tarts with fresh fruit can be stored in the refrigerator for one to two days. Cover tightly with plastic wrap and serve at room temperature.
- There's no harm in freezing a fruit tart, but the texture won't be the same when it defrosts due to the presence of fresh fruit. It's best to eat within a couple of days of it being made, or share with others if you can't finish it up.