How to Make a French Tart

Name: How to Make a French Tart
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: 3 cups flour; a small pinch of salt; 1/4 teaspoon ground cinnamon; 1 cup unsalted butter at room temperature; 1 cup superfine (caster) sugar; 2 eggs; 1 teaspoon liquid vanilla extract; 1 teaspoon lemon or orange zest; Crème Pâtissière:; 3 cups milk; 1/2 cup cornstarch; 1/2 cup sugar; 2 egg yolks; 1 teaspoon vanilla; 1 tablespoon lemon zest; Strawberries for decoration; How to make the crème pâtissière:; In a medium heavy-bottomed saucepan, heat 2 1/2 cups of the milk over low heat until it comes to a simmer.; In a bowl, combine the remaining 1/2 cup milk with the cornstarch, sugar, egg yolks, vanilla and lemon zest; whisk until smooth.; Temper the egg mixture by adding a little of the hot milk while whisking quickly until combined.; Return the mixture to the saucepan with the hot milk and cook over medium heat, stirring gently until the pâtissière thickens to the desired consistency.; Strain the crème pâtissière, then cover it with plastic wrap pressed onto the surface to prevent a skin from forming.

The French tart takes some time to prepare but is absolutely delicious. Many love tarts—especially when filled with crème pâtissière and topped with strawberries.

The French tart ... a recipe with many fans because it is truly delicious

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8 servings

Ingredients

Start here, then move straight into the method.

3 cups flour
a small pinch of salt
1/4 teaspoon ground cinnamon
1 cup unsalted butter at room temperature
1 cup superfine (caster) sugar
2 eggs
1 teaspoon liquid vanilla extract
1 teaspoon lemon or orange zest
Crème Pâtissière
3 cups milk
1/2 cup cornstarch
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 tablespoon lemon zest
Strawberries for decoration
How to make the crème pâtissière
In a medium heavy-bottomed saucepan, heat 2 1/2 cups of the milk over low heat until it comes to a simmer.
In a bowl, combine the remaining 1/2 cup milk with the cornstarch, sugar, egg yolks, vanilla and lemon zest; whisk until smooth.
Temper the egg mixture by adding a little of the hot milk while whisking quickly until combined.
Return the mixture to the saucepan with the hot milk and cook over medium heat, stirring gently until the pâtissière thickens to the desired consistency.
Strain the crème pâtissière, then cover it with plastic wrap pressed onto the surface to prevent a skin from forming.

Method

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On a sheet of parchment paper or in a deep bowl, sift the flour, salt, and cinnamon, then set aside.
Place the butter and sugar in the electric mixer fitted with the wire whisk and beat on medium speed until the mixture is creamy.
Add the egg, vanilla, and lemon zest and mix again.
Remove the wire whisk and attach the paddle/beater, then add the flour mixture and run the mixer on medium speed until you have a slightly crumbly dough.
Turn the dough out onto a lightly floured surface and knead it 4 to 5 times until smooth.
Shape the dough into small balls and press them into tart tins to cover the base and sides.
Chill the tart tins in the refrigerator for about 1 hour.
Timers: 60 min
Using a small fork or wooden skewer, prick the dough several times, then place a small piece of parchment in each tart and add one or two large tablespoons of dried beans (or other dried weights) to keep the pastry weighed down while baking.
Preheat the oven to 190°C, place the tart tins on a baking sheet and put them on the middle rack.
Bake the French tarts for 8 to 10 minutes until golden.
Timers: 10 min
When the tart pastry is baked, remove the tins and let them rest on a wire rack for a few minutes, then remove the pastry from the tins.
Leave the French tart pastry on the rack until completely cool.
Spoon the crème pâtissière into the tarts and decorate with strawberries.
Using a small brush, glaze the strawberries with jam so they look shiny.
Chill the French tart in the refrigerator until completely cold before serving.
How to prepare the crème pâtissière filling:
In a medium, heavy-bottomed saucepan, put 2 1/2 cups of milk and bring it to a simmer over low heat.
In a bowl, combine the remaining 1/2 cup milk with the cornstarch, sugar, egg yolks, vanilla, and lemon zest and mix well.
Pour a little of the hot milk over the bowl mixture while whisking quickly until combined.
Return the mixture to the saucepan with the hot milk and cook over medium heat, stirring gently, until the crème pâtissière reaches the desired thickness.
Strain the crème pâtissière, then cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.
When it cools to room temperature, refrigerate the crème pâtissière until completely cold before using it to fill the French tarts.
Rina Abdullah
For more of Rina's desserts, here is her Sofouf dessert: How to make Halawet al-Sofouf
For more French pastries try: petit fours or sablés