Sunday, May 30, 2010

Tarte aux fraises

This is the fourth strawberry pie I've made so far this season. The first was a strawberry and rhubarb pie where I cooked the strawberries in with the rhubarb. The second was fresh strawberries topping a cooked almond custard. The third was another strawberry and rhubarb pie, but with fresh strawberries topping the cooked rhubarb filling.

Une barquette de fraises, about 500 grams worth.

Yesterday I got another barquette of strawberries from our favorite strawberry and asparagus vendor at the market in Saint-Aignan. Ken suggested I do a strawberry pie the classic way, with fresh strawberries on top of pastry cream. So that's what I did. A pastry cream is eggs, milk, sugar, and vanilla cooked on top of the stove very slowly until it thickens. Then, once it's cool, it goes into a pre-baked pie shell.

The tarte is glazed and ready to eat!

I washed the strawberries then halved them and arranged them on top of the pastry cream. They're finished off with a glaze of Ken's home-made quince jelly. The local strawberries this year are incredibly good! It's worth a trip to the market on Saturdays just for them alone.


  1. I'd love to have one delivered to me for La Fête des Mères!

  2. I love the pastry cream idea! Which was your favorite pie?

  3. If you guys ever need money, you could open your own boulangerie.

  4. judy, and tasty, too! (I think I just channeled Lucille Ball doing the Vitameatavegamin commercial.)

    betty, get your order in for next year! ;)

    evelyn, I honestly can't say. They were each very good.

    starman, but that would mean getting up at 3 or 4 in the morning to bake!

    nadege, merci!


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