Strawberry (Fruit) Tart
For the Rich Shortcrust Pastry (Pâte sablée)
- 250g flour
- 125g unsalted butter
- 125g sugar
- 1 pinch of salt
- 1 whole egg
- 1 sachet of vanilla sugar
- 1/2 sachet of baking powder
- 250g sugar
- 100g flour
- 6 egg yolks
- 2 whole eggs
- 1 sachet vanilla sugar
- 1 litre of milk
- Crème Pâtissière
- up to 2(2 ½) cup whipped cream (whipped)
1) In a bowl, sift the flour. Add the soft butter, cut into cubes and salt.
2) With your fingertips, rub the butter into the flour until you obtain a crumbly consistency, with a few lumps.
3) Add the sugar followed by the vanilla sugar, baking powder, and the whole egg.
4) Work the ingredients until incorporated and until you obtain a homogeneous, compact ball.
5) Flour your hands to prevent the dough from sticking to your fingers.
6) Knead the dough, stretching it and regathering it, for a short while (this technique is called ‘fraisage’). The point of this technique is to get rid
of any remaining pieces of butter. Make sure you do not work the dough too much.
7) Shape the dough into a ball. Wrap the dough in cling film, then refrigerate for a few hours. The shortcrust pastry is now ready to be rolled out. I recommend taking the dough out of the fridge about 30 minutes before rolling out. This will make the dough more elastic and prevent it from breaking or cracking.